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Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies
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This easy sheet pan chicken dinner combines seasoned chicken breasts with colorful vegetables for a complete meal made on one pan! My simple method ensures juicy chicken and tender roasted vegetables with minimal cleanup. The ultimate weeknight dinner!

Ingredients

Scale

For the chicken

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon dried dill
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

For the vegetables:

  • 2 crowns broccoli, trimmed into florets
  • 1 large red onion, sliced
  • 1 1/2 pounds baby potatoes, halved
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper
  • 1 cup cherry tomatoes (whole)
  • Chopped parsley and Parmesan cheese, for garnish
  • Lemon wedges, for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly grease a large sheet pan (21 x 15”) with olive oil.
  2. In a medium bowl, combine the chicken breasts with the marinade ingredients: olive oil, garlic powder, onion powder, smoked paprika, cumin, dried dill, kosher salt, and freshly ground black pepper. Toss until chicken is well coated. Let rest for at least 15 minutes while preparing vegetables. (Put it in the fridge overnight if you like.)
  3. On the prepared sheet pan, arrange the broccoli florets, sliced red onion, and halved baby potatoes in a single layer. Drizzle with olive oil and sprinkle with the kosher salt, garlic powder and freshly ground pepper. Toss to coat evenly.
  4. Place the sheet pan in the oven and roast vegetables for 10 minutes. Remove the sheet pan from the oven and make space for the chicken breasts among the vegetables. Add the chicken and scatter cherry tomatoes around the pan.
  5. Return the sheet pan to the oven and bake for 25-30 minutes, until the chicken is lightly browned and the internal temperature reaches 165°F (74°C) when measured with a food thermometer. The vegetables should be tender and caramelized.
  6. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Storage notes: This sheet pan chicken dinner is best enjoyed the day it is cooked. However, you can store leftovers for up to 4 days in an airtight container. Reheat in a 350°F oven for best results, or microwave in a pinch. To add freshness to leftovers, top with chopped fresh herbs or lemon when serving.

Find it online: https://www.acouplecooks.com/sheet-pan-chicken-and-veggies/