If you are bored with your current chicken recipes, Spiriteds, keep reading. Because today I bring you a delicious paleo ONE BOWL PREP chicken recipe. And it is everything that is good and right in this world. Sheet Pan Roasted Chicken and Vegetables is full of robust flavor with all the ease of a traditional chicken recipe. K-Hubs and I are IN LOVE. We scarfed this down just about as soon as I finished shooting the pictures you see here.
Another thing I love about Sheet Pan Roasted Chicken and Vegetables is the combination of textures. While some recipes call for different roasting times for each vegetable, here we are throwing everything together. This creates a variety of textures to match the robust flavors. The onions and broccoli will be rather crispy, while the cauliflower will still retain some crunch, and the carrots will be somewhere in the middle. It’s an enjoyable combination
This recipe is also the perfect transition from fall flavors to winter comfort foods. Furthermore, Sheet Pan Roasted Chicken and Vegetables is perfect for gatherings or as meal prep for the week. Or for just two really hungry parents who never seem to actually eat their meal at the dinner table. Or so I’ve heard.
Anyway, however and wherever you choose to eat your meals, add Sheet Pan Roasted Chicken and Vegetables to your repertoire. It’s easy to prepare, which is important in our house because dinner time is nothing short of chaotic. I hear there are some people who sit quietly at the table and talk politely about their day and everyone listens with intention.
We are not that family. And a few years ago, I finally let go of that expectation.
Instead of talking politely about our respective days, at least one of the girls is putting on a play for us with her invisible friends while the other daughter impersonates various animals, including jackals, hyenas, and puppies, and eats her food from a dish on the floor.
Rinse and repeat.
It’s actually rather delightful, but it’s also fairly, um, loud. So our recipes can’t be too complicated. Basically, we don’t have the energy to go all Baked Alaska in the kitchen every night for our family of four plus the sun, and all the planets, asteroids, galaxies, and moons in the solar system. This is a literal statement, and I don’t have enough place settings. True as gluten-free toast, the solar system comprised Toodle’s invisible friends in preschool and kindergarten. It was seriously one of my favorite phases. Sometime I’ll tell you about that time I forget to buckle Jupiter into his carseat or the time Mars and Mercury got into mischief and she had to straighten them out.
Our calm times as a family are during our beloved walks to and from school each day and at night right before bed when we settle in to read together. I cannot even. One day, the girls will read on their own, the invisible friends and animals will be on their way, and I am going to long for this again. Dinner is whatever it is, and each night is a surprise.
So the meals need to be super easy. And this paleo Sheet Pan Roasted Chicken and Vegetables recipe delivers. Where, then, are we even going to begin? We’ll begin with cauliflower, broccoli, carrots, and red onions. Then we’ll add thyme, oregano, and fresh garlic. Finally, we’ll wrap up with fresh chicken that we’ll cut into cubes. Or, in my case, something that is supposed to resemble a cube. I literally throw the vegetables in a large mixing bowl, add half the herbs and some olive oil, and then pour them onto a parchment-lined baking sheet. Next I roast the vegetables for about 20 minutes.
While the vegetables are roasting, I go back to that same bowl and combine the remaining herbs, chicken, and olive oil. Toss and go! That’s it. Once the vegetables have roasted for the first 20 minutes, I then add the chicken to the same sheet pan. Making sure not to overlap the cubes chicken, I roast everything together for another 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees.
Depending on the size of your sheet pan, you may be able to turn Sheet Pan Roasted Chicken and Vegetables into a one-pan paleo recipe. I divide my recipe onto two sheet pans and make a point to rotate them a few times throughout the roasting process for even baking. This includes rotating front to back AND top to bottom since my sheet pans don’t fit side by side on one shelf in my oven.
If you plan to make this for meal prep, and you want to keep your foods separated until just before eating, then separate them on the baking sheet as well. Again make sure not to overlap the chicken. Transfer to your dishes after baking, and you’re set the for the week!
It doesn’t get much easier than that, Spiriteds! Sheet Pan Roasted Chicken and Vegetables is where it’s at this season!
Sheet Pan Roasted Chicken and Vegetables
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- 3–4 chicken breasts (thawed or fresh, do not use frozen as baking times will vary), cubed
- 4 cups loosely-packed broccoli florets
- 4 cups loosely-packed cauliflower florets
- 1 cup baby carrots, chopped
- 1 red onion, diced
- 2 garlic cloves, pressed
- 5–6 tablespoons olive oil, divided
- 2 teaspoons EACH oregano and parsley, divided
- 1/4 teaspoons EACH onion salt, garlic salt, and sea salt, divided
- Pepper for garnishing, as desired
- Set the oven to 425 degrees.
- In a large mixing bowl, toss broccoli, cauliflower, carrots, onion, and pressed garlic, with 4 tablespoons olive. Add 1 teaspoon EACH of oregano and parsley and 1/8 teaspoon EACH of the onion salt, garlic salt, and sea salt.
- Line 1-2 baking sheets with parchment paper and spread vegetable mixture onto each sheet. Bake for 20 minutes, rotating the baking sheets once about halfway through.
- While the vegetables are baking, using the same large bowl combine remaining olive oil, oregano, thyme, onion salt, garlic salt, and sea salt with the cubed chicken breasts.
- Once the vegetables are done baking, add the chicken breasts to the same baking sheets and bake another 15-20 minutes, or until the internal temperature of the chicken is 165 degrees. (Do not overlap chicken pieces.) Rotate the sheets during the second baking time, approximately halfway through.
- Serve immediately or store in containers for meal prep.