Sheet Pan Chicken and Veggie Medley is the ultimate one-pan dinner that combines tender chicken with a colorful array of roasted vegetables. This wholesome meal is easy to prepare, with juicy chicken thighs or breasts seasoned to perfection and veggies caramelized to bring out their natural sweetness.
It’s perfect for busy weeknights, offering a delicious, low-mess way to enjoy a balanced, nutritious meal. Customize the vegetables to your liking—broccoli, carrots, zucchini, and bell peppers all work wonderfully. With just a few pantry staples and minimal cleanup, this recipe will quickly become a household favorite.
Recipe Tips and Tricks:
- For crispier veggies, don’t overcrowd the pan.
- Use parchment paper for easier cleanup.
- Toss veggies in oil and seasonings before adding chicken for even coating.
- Marinate the chicken for extra flavor if time allows.
- Flip chicken halfway through cooking for even browning.
Sheet Pan Chicken and Veggie Medley
A simple, healthy one-pan dinner featuring juicy chicken and caramelized veggies, perfect for a flavorful, stress-free meal.
Ingredients
- 4 bone-in chicken thighs (or 2 chicken breasts, halved)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup baby carrots
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Optional: Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large sheet pan with parchment paper.
- In a large bowl, toss the vegetables with olive oil, garlic powder, paprika, Italian herbs, salt, and pepper.
- Spread the veggies evenly across the pan, leaving space for the chicken.
- Rub the chicken with olive oil and season with the same spice mix.
- Arrange chicken on the pan and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Broil for 2-3 minutes for crispy skin (optional).
- Serve hot with a squeeze of lemon, if desired.
Notes
Feel free to swap in seasonal vegetables like Brussels sprouts or asparagus. Adjust cook time for larger chicken pieces.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 399Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 166mgSodium 357mgCarbohydrates 14gFiber 5gSugar 5gProtein 34g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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