5.0 from 15 votes
Sheet Pan Chicken and Veggies Recipe
Sheet Pan Chicken and Veggies is the best quick and easy recipe that makes getting dinner on the table a breeze. A simple lemon garlic marinade adds so much flavor to chicken breasts, potatoes, squash, broccoli, bell peppers, and carrots.
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4 servings
Calories: 546 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ¼ - 1 ½ lbs. chicken breasts 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. small red potatoes cut into 1-inch pieces
- 2 yellow squash cut into bite-sized pieces
- 1 large head broccoli cut into florets
- 1 red bell pepper cut into 1-inch pieces
- 2-3 carrots 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!
Cup of Yum
Notes
- To Prep-Ahead: This dish is SO easy to prep ahead. You can chop the veggies the day before, but be sure to toss the potatoes with oil or they will brown. You can make the sauce the day before, just give it a good whisk before using it.
- To Store: Store leftovers in an airtight container in the fridge for up to 4 to 5 days.
- To Freeze: Tightly wrap the veggies separate from the chicken and keep them in a freezer-safe bag for up to 4 months. Some vegetables will be mushy when they thaw, however.
- To Reheat: Warm chicken and veggies up on a pan in a 350℉ oven for 10 minutes. You can use the microwave, but the veggies will get soggy.
Nutrition Information
Calories
546kcal
(27%)
Carbohydrates
24g
(8%)
Protein
58g
(116%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
179mg
(60%)
Sodium
1350mg
(56%)
Potassium
1702mg
(49%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
6856IU
(137%)
Vitamin C
70mg
(78%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546
% 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.