Sheet Pan Chicken and Veggies Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
546 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken and Veggies Recipe
Description
Sheet Pan Chicken and Veggies Recipe centers on tenderized chicken breast pieces seasoned with a blend of garlic, honey, Italian herbs, Dijon mustard, lemon zest, and paprika. Alongside, a medley of small red potatoes, broccoli florets, yellow squash, red bell pepper, and sliced carrots are coated in most of the aromatic sauce. Arranged on a parchment-lined baking sheet, the chicken is placed in wells among the vegetables and everything roasts together at 425°F until the chicken is cooked through and the vegetables become tender and slightly caramelized around the edges. This roasting method allows the flavors to mingle and yields a balanced dish with juicy chicken and well-seasoned vegetables. The final touch can be a sprinkle of fresh parsley for added color and freshness.
The dish works well as a satisfying main course for dinner or lunch, providing both protein and vegetables in a simple, hands-off cooking method. Because everything cooks on one sheet pan, it’s especially practical for busy days or cooks seeking minimal cleanup. The combination of the savory, slightly sweet glaze and varied vegetable textures makes this an appealing option for varied palates.
For convenient meal prep, the vegetables can be chopped in advance, with the potatoes tossed in oil to prevent browning. The sauce also keeps well for a day ahead with a quick whisk-up before use. Leftovers store well refrigerated for several days and reheat evenly in the oven. The vegetables and chicken can be frozen separately, though some vegetables may lose texture upon thawing. Reheating in a 350°F oven helps maintain the best texture and flavor.
Ingredients
- 1 ¼ - 1 ½ lbs. chicken breast pounded thin, cut into 4
- 3 Tbsp. olive oil
- 2 Tbsp. butter melted
- 4 cloves garlic finely minced
- 1 Tbsp. honey
- 2 tsp. Italian seasoning
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp. lemon zest
- ½ tsp. paprika
- 2 tsp. salt to taste
- ½ tsp. black pepper to taste
- ½ lb. red potato cut into 1-inch pieces, small
- 2 yellow squash cut into bite-sized pieces
- 1 broccoli cut into florets, large head
- 1 red bell pepper cut into 1-inch pieces
- 2-3 carrot peeled and cut into ¼-inch slices
Instructions
- Cut chicken breasts into 4 equally-sized pieces and then pound with a meat mallet until 1-inch thick.
- Whisk olive oil, melted butter, minced garlic, honey, Italian seasoning, mustard, lemon juice, zest, and seasonings in a medium-sized bowl. Reserve 3 tablespoons and pour the rest over the vegetables in a large bowl. Toss until well coated.
- Spread the vegetables out onto a large sheet pan that has been lined with parchment paper.
- Add the reserved sauce to the chicken in a large bowl and toss to coat. Make 4 wells on the tray in the middle of the vegetables and then add the chicken breasts.
- Bake at 425 for 22-24 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve immediately with a sprinkle of fresh parsley, if desired. Enjoy!
Notes
- Chop vegetables the day before and toss potatoes with oil to avoid browning.
- The sauce can be prepared up to a day in advance and whisked before use.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Freeze cooked vegetables separately from chicken for up to 4 months; expect some texture changes upon thawing.
- Reheat leftovers in a 350°F oven for about 10 minutes to maintain texture; microwave reheating may result in soggy vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 24g | 8% |
| Protein | 58g | 116% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 179mg | 60% |
| Sodium | 1350mg | 56% |
| Potassium | 1702mg | 36% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6856IU | 137% |
| Vitamin C | 70mg | 78% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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