Easy Sheet Pan Chicken and Vegetables for Busy Nights

Some nights you want dinner to be simple. This sheet pan chicken and vegetables recipe keeps the work small: cut the vegetables, season everything, spread it on one pan, and bake.

You can use the vegetables you already have, so it is also a good way to clean out the refrigerator before grocery day.

Why this dinner works

The chicken and vegetables cook together at a fairly high temperature. That helps the edges brown while the inside stays tender. The pan also gives the ingredients room to roast instead of steam.

The biggest trick is cutting the vegetables into pieces that cook at about the same speed. Hard vegetables such as carrots should be smaller than softer vegetables such as zucchini.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breast
• 1 red bell pepper
• 1 small zucchini
• 1 small red onion
• 2 medium carrots
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt, or to taste
• Black pepper, to taste
• Fresh lemon, optional

How to make it

1. Heat the oven. Set the oven to 425°F. Line a large rimmed sheet pan with parchment paper if you want easier cleanup.
2. Cut the food. Cut the chicken into large bite-size pieces. Slice the carrots fairly thin. Cut the pepper, zucchini, and onion into similar-size pieces.
3. Season. Put everything on the pan. Add the olive oil, garlic powder, paprika, oregano, salt, and pepper. Toss until the chicken and vegetables are lightly coated.
4. Spread it out. Arrange the ingredients in one layer. Try not to pile the pieces on top of each other.
5. Bake. Roast for about 22 to 28 minutes, stirring once halfway through. The exact time depends on the size of the chicken pieces.
6. Check the chicken. Use a food thermometer in the thickest piece. Poultry should reach a safe internal temperature according to current food-safety guidance.
7. Finish and serve. Add a squeeze of lemon if you like a brighter flavor.

Easy ways to change it

You do not need the exact same vegetables every time. Broccoli, cauliflower, green beans, small potato pieces, or mushrooms can all work. If you use potatoes, cut them small or give them a short head start because they usually take longer.

For a little heat, add crushed red pepper. For a different flavor, replace the oregano with Italian seasoning or a mild taco seasoning blend.

What to serve with it

This meal is good on its own, but you can stretch it with rice, couscous, pasta, or warm bread. A simple yogurt sauce also works well with the roasted vegetables.

Storage

Cool leftovers promptly and store them in a covered container in the refrigerator. Reheat only the amount you plan to eat. If food has been left at an unsafe temperature for too long, throw it away rather than guessing.

A small prep tip

If evenings are rushed, cut the vegetables earlier in the day and keep them chilled. Then dinner is mostly a matter of seasoning the pan and putting it in the oven.