How To Make Sheet Pan Chicken With Seasonal Vegetables 

This Sheet Pan Chicken with roasted vegetables is delicious and fun to make. It comes together in no time.   It is a wonderful way to use beautiful fresh vegetables from your garden or the farmers market and you can easily switch them up depending on what is in season.  The tender chicken and choice of vegetables can be either a hearty meal or a light dinner depending on what you serve along the side. This dish is easy enough for a weekend and beautiful and elegant for easy entertaining. 

In addition, Sheet pan meals are great because you can use an array of different vegetables and change up the selection each time you make the meal.  They are also great because you are making a one pan dish, so the clean up is super easy and virtually effortless if you use parchment paper on your baking sheet. Also, this dish is extremely versatile.   It is both dairy, and gluten free. If you omit the potatoes and do not use other starchy vegetables such as carrots, it would be low-carb or keto as well.   You can use any kind of chicken you like. Serve this dish with a grain and or a salad and you have a beautiful meal. The leftovers ( if there are any) are extra flavorful the next day. 

Cooking equipment you may need 

• A large baking sheet 
• A sharp kitchen knife 
• A  cutting board 
• Measuring cups 
• Measuring spoons 
• Parchment Paper ( I love how easy clean up is using parchment paper, it is my new favorite kitchen tool) 
• Glass containers with lids to store leftovers 

INGREDIENTS you will need for the sheet pan chicken:

• 1 lb thawed or fresh Chicken ( you can use breasts, or thighs or whole chicken pieces) 
• 1.5 – cups of Raw Vegetables of choice ( green beans, broccoli, cauliflower, check out the list below for lots of suggestions) 
• One large potato cut into small pieces ( you can use a potato such as russet or a sweet potato)
• 2 cloves of garlic 
• 1-2 T Extra Virgin Olive Oil 
• 2 teaspoons of Spice blend of choice – Italian, Greek, Cajun, are a few that I love 
• Fresh herbs to sprinkle on top of the dish right before serving (optional) 
• Fresh lemon or lime (optional) 
• Sea salt ( if your spice blend is salt free)
• Pepper 

Vegetables that are great in this dish:

Use whatever is fresh and in season or what you have on hand to make this recipe.  In the fall and winter, I like to choose hearty root vegetables while in the spring and Summer summer squashes, cherry tomatoes and green beans are a great combo. 

• Zucchini 
• Yellow Squash 
• Red onion
• Broccoli 
• Cauliflower 
• Portabella Mushrooms 
• Sweet Potato 
• Potatoes
• Brussel Sprouts 
• Green Beans 
• Artichokes 
• Parsnips 
• Beets
• Rutabagas 
• Cherry or grape tomatoes 

Fresh Herbs that would be delicious to add as garnish: 

• Dill 
• Thyme
• Rosemary 
• Basil 
• Tarragon
• Cilantro 
• Flat leaf parsley 

To make the Sheet Pan chicken:

Pre-heat the oven to 400

Get out a large roasting pan or a cookie sheet

Grease the pan or place parchment paper down to prevent the vegetables from sticking to the bottom

Mince the garlic 

Cut up the vegetables and potatoes – you will want to make them all about the same size, and not too small, chunky vegetables are better for this dish so that they will all cook at the same rate as the chicken.

Season the chicken with salt and pepper on both sides

Place the chicken in the center of the vegetables, or on the side or make a pattern that you like.  This is what is so fun about this kind of dish.  You can be as simple or artistic as you like with it. 

Sprinkle with garlic & your spice blend or choice 

Toss with oil 

Cook Time and Prep:

Roast in the oven for about 45 minutes or until the chicken and vegetables are cooked through. I like to check on it after 35 minutes to see how things are going. 

Let it cool 

Sprinkle with the fresh herbs just before serving 

Add a squeeze of fresh lemon or lime to bring out all if the delicious flavors if desired 

If you make this Easy Chicken with bacon, and roasted vegetables, please come back and let us know how you liked it! 

Sides that would be good with the sheet pan chicken:

How to store the chicken: 

The leftovers can be covered in an air-tight container, put into the refrigerator and enjoyed for up to two days. 

To Freeze the chicken:

Allow the chicken to cool and then put the portion that you want to freeze into an air-tight container.   I like to use glass pyrex containers with a lid, just  be sure that you leave enough air for expansion. 

For Meal prep: 

Allow the chicken and Roasted Vegetables to cool completely and then divide into your meal prep containers in equal portions. . 

Cooking with kids: 

Small children can easily help with this dish by placing the colorful vegetables on the baking sheet or by drizzling the olive oil on dish or sprinkling the fresh herbs on the chicken before serving.

We want to hear from you!

If you make this Sheet Pan chicken with Roasted Vegetables please come back and tell us how you liked it!  Love this recipe? You will love this one for twice baked potatoes too

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