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Sheet Pan Roasted Chicken and Vegetables

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A quick and healthy one-pan dinner featuring tender chicken breasts paired with colorful roasted vegetables like sweet potatoes, carrots, broccoli, and green beans. This sheet pan meal is perfect for busy weeknights and offers a nutritious and flavorful meal with minimal clean-up.

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1 cup broccoli florets
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium carrots, peeled and sliced
  • 1 cup green beans, trimmed
  • 1/2 cup red potatoes, diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried rosemary (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  2. In a small bowl, combine olive oil, garlic powder, onion powder, thyme, salt, and pepper.
  3. Rub the seasoning mixture over the chicken breasts, then drizzle the chicken with lemon juice. Set aside to marinate while preparing the vegetables.
  4. In a large bowl, toss the diced sweet potatoes, carrots, green beans, red potatoes, and broccoli with olive oil, salt, pepper, and rosemary (if using).
  5. Spread the seasoned vegetables evenly on the baking sheet, creating space for the chicken breasts.
  6. Place the seasoned chicken breasts in the center of the baking sheet, surrounded by the vegetables.
  7. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and golden.
  8. Remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing.
  9. Serve the roasted chicken with the vegetables on the side for a wholesome and satisfying meal.

Notes

  • You can substitute the chicken breasts with thighs for a juicier option.
  • Feel free to add other vegetables like bell peppers or zucchini for more variety.
  • If you prefer crispy chicken skin, you can place the chicken breasts skin-side up before roasting.

Nutrition

Find it online: https://yumfoodusa.com/sheet-pan-roasted-chicken-and-vegetables/