Sheet Pan Chicken and Veggies

Introduction

Let me introduce you to the weeknight dinner that saved my sanity more times than I can count Sheet Pan Chicken and Veggies. It all started when I had exactly 30 minutes, a hungry family, and no desire to wash multiple pots and pans. With one pan, minimal prep, and vibrant, roasted flavors, this dish became my go-to for healthy, hassle-free dinners. You get juicy chicken, crispy veggies, and practically no cleanup. It’s nutritious, colorful, and endlessly adaptable depending on what you have in your fridge. If you’re looking for ease, flavor, and balance in one dish, this one’s a keeper.

Ingredients

Protein:

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme or Italian seasoning
• Salt and black pepper to taste

Vegetables (mix and match your favorites):

• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes (optional)
• 2 tablespoons olive oil
• Salt, pepper, and a pinch of chili flakes (optional)

Directions

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Season the Chicken

In a bowl, toss chicken with 2 tablespoons olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Let it marinate while you prep the veggies.

Step 3: Chop and Season Veggies

Cut all your veggies into uniform pieces to ensure even cooking. In a separate bowl, toss them with olive oil, salt, pepper, and chili flakes if using.

Step 4: Arrange on the Sheet Pan

Place the chicken on one side of the baking sheet. Spread the veggies around it in a single layer, giving everything some space.

Step 5: Roast Everything

Bake for 25-30 minutes, flipping veggies halfway through. Check that the chicken reaches an internal temperature of 165°F (75°C).

Step 6: Serve and Enjoy

Remove from the oven and let it rest for a few minutes. Serve directly from the pan for rustic charm, or plate it up with a drizzle of lemon juice or balsamic glaze.

Tips & Tricks

• Uniform size = even cooking: Cut veggies the same size for consistent roasting.
• Use thighs for juicier results: They’re more forgiving and stay tender.
• Switch it up: Try sweet potatoes, Brussels sprouts, or mushrooms as seasonal swaps.
• Add crunch: A sprinkle of nuts or seeds after roasting adds texture.
• Double up: Use two pans if you’re feeding a crowd or want leftovers.

This is just one example, if you want to vary your table every night, here we have 12 good lazy dinner