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Roasted Chicken and Veggie Sheet Pan

Roasted Chicken and Veggie Sheet Pan

A quick and nourishing Roasted Chicken and Veggie Sheet Pan recipe that combines protein and fiber in one beautiful, caramelized package. Perfect for busy weeknights, this dish is easy to customize and offers minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Thighs or Breasts, cut into 1-inch bite-sized pieces
  • 2 cups Broccoli Florets, fresh
  • 2 large Bell Peppers, different colors
  • 1 medium Zucchini, sliced into thick half-moons
  • 1 small Red Onion, cut into large wedges
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  3. Prepare your chicken and vegetables by cutting them into uniform sizes.
  4. Place all chopped ingredients into a large mixing bowl and drizzle with olive oil.
  5. Toss everything well to ensure even coating with oil.
  6. Sprinkle garlic powder, oregano, smoked paprika, salt, and pepper over the mixture and toss again.
  7. Spread the mixture onto the prepared baking sheet in a single layer.
  8. Bake for 20 to 25 minutes, tossing halfway through for even cooking.
  9. Check the internal temperature of the chicken to ensure it reaches 165 degrees Fahrenheit.
  10. Let it rest for five minutes before serving.

Notes

Ensure vegetables are dry before roasting to avoid steaming. Use a large enough pan to prevent overcrowding.