Sheet Pan Roasted Chicken and Vegetables

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Sheet Pan Roasted Chicken with Vegetables is a savory, earthy almost-one-bowl-prep recipe that takes poultry up a notch! It’s great for dinnertime, lunches, and leftovers. And while it may not be fancy, the flavors are hearty and comforting and it’s easy to prep ahead, if needed! {Paleo}

Sheet Pan Roasted Chicken with Vegetables is one of those back pocket recipes our family turns to, especially when the weather turns cooler, and we go from grilling to oven-roasting. We’ve been making this recipe for so long, Spiriteds, the good news is we’ve uncovered countless ways to customize it.

So, if you have a large baking sheet, then we have you covered. And if you have cookie sheets instead, well, we have a plan for that, too. That’s actually how we started when we first made Sheet Pan Roasted Chicken with Vegetables. Let’s also say you want to prep ahead because your schedule is tight, or maybe you want a meal prep option. Covered and covered. It’s ALMOST a one-bowl recipe. The only reason it isn’t is because I prepare the olive oil drizzle in a smaller dish, separate from the larger bowl used in the recipe. 

Spiriteds, however you want to enjoy, prep, store, or savor your Sheet Pan Roasted Chicken with Vegetables, you can. Word to the wise: go easy on the olive oil if you want to crisp-i-fy your veggies. And you can adjust the seasonings to what suits your palate best. For ease and crispiness, we use dried herbs when we whirl up a batch of this. But you can also use fresh herbs, if you’d like. 

So grab a sheet pan, and let’s do this!

Sheet Pan Roasted Chicken with Vegetables ingredients

• Fresh vegetables: You can’t go wrong with cauliflower and broccoli florets, chopped carrots, onion, and garlic. 
• Chicken breasts: Cut them into cubes are slightly large chunks. The key is to make them as uniform in size as possible so they roast at the same pace. If using frozen chicken, then thaw first before roasting.
• Olive oil drizzle: Olive oil, dried oregano, dried parsley, thyme, garlic salt, and sea salt. You can add a pinch of onion salt and a smattering of coarse black pepper, if desired.

How to make Sheet Pan Roasted Chicken with Vegetables

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
2. To make the drizzle, combine the olive oil, oregano, parsley, garlic salt, sea salt, a pinch of onion salt, and a sprinkle of coarse black pepper. Set aside.
3. In a large mixing bowl, toss the broccoli, cauliflower, carrots, onion, and garlic with half of the drizzle. Spread the vegetables onto the lined baking sheet and roast for 20 minutes, rotating the pan once halfway through. When you rotate the baking sheet, gently stir the vegetables.
4. While the vegetables are roasting, use the same large bowl to combine the cubed chicken breasts with the remaining drizzle. When the vegetables have finished roasting for the first 20 minutes, add the chicken to the baking sheet, tucking them in and around the vegetables. Return the baking sheet to the oven, chicken and vegetables included. Roast for another 20 minutes, or until the chicken is cooked through and registers 165 degrees. For even roasting, rotate the baking sheet and stir the chicken and vegetables once during cook time.
5. Serve immediately or refrigerate in containers for meal prep.

Prep ahead option: Chop up the vegetables and cube the chicken the night before, refrigerating them in separate containers until you’re ready to prepare the meal.

Side note: You can also prepare this recipe using two cookie sheets. You’ll get roasty-toasty veggies, but keep an eye out for runaway olive oil in your oven. Keep an eye on the chicken, too, to make sure it doesn’t dry out. Rotate the cookie sheets once during the cook times and flip flop their placement in the oven at least once, to ensure even roasting.

FAQs and troubleshooting

• Can I sub other vegetables? Yes, but keep in mind, roasting times may vary. For best results, choose hearty vegetables such as sweet potatoes or butternut squash.
• What if I don’t have a large baking sheet? Before we had a large baking sheet, we divided this recipe across two cookie sheets, and it worked well. Keep an eye on the oil to make sure it doesn’t run off the pan and the chicken to make sure it doesn’t dry out.
• Can I use frozen chicken breasts? For this recipe, fresh is best, but if using frozen chicken breasts, then make sure they are completely thawed before adding them to the baking sheet.
• In place of dried herbs, can I use fresh herbs? Yes, you can. Mince the herbs into tiny pieces and add them to the olive oil, along with the other dressing ingredients.
• Why isn’t my chicken roasting evenly? Check to see if the pieces are similar in size and thickness. Cut larger pieces into smaller sections and finish roasting. Also make sure you’ve rotated the baking pan once and it isn’t too crowded. If the baking sheet is crowded, you may need to roast the chicken and vegetables longer.

Side note: Each time you rotate the baking sheet, stir the vegetables and chicken. This allows the heat to pass through all the ingredients and prevents them from sticking to each other.

Winner, winner, chicken dinner!

Just because chicken is a common dinner menu item doesn’t mean it has to be boring! Here are mouth-watering chicken recipes that are anything but bland!

• Pesto-Baked Chicken
• Herb-Roasted Chicken
• Chicken Kale Stir-Fry

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know how glad I am you’re here. ❤️

Sheet Pan Roasted Chicken and Vegetables

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Sheet Pan Roasted Chicken with Vegetables is a savory, earthy almost-one-bowl-prep recipe that takes poultry up a notch! It’s great for dinnertime, lunches, and leftovers. And while it may not be fancy, the flavors are hearty and comforting and it’s easy to prep ahead, if needed! {Paleo}

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 5 servings 1x
• Category: Main Dishes
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Helpful equipment:

• Baking sheet

For the vegetables:

• 2 cups broccoli florets, chopped into bite-size pieces
• 2 cups cauliflower florets, chopped into bite-size pieces
• 1 cup baby carrots, chopped
• 1 red onion, diced
• 2 garlic cloves, pressed

For the chicken:

• 3–4 chicken breasts, fresh or thawed and cut into medium-sized chunks

For the Dressing:

• 1/4 cup olive oil oil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• 1/8 – 1/4 teaspoon sea salt
• Pinch of onion salt, optional
• Coarse black pepper for garnishing, optional

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Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
2. To make the drizzle, combine the olive oil, oregano, parsley, garlic salt, sea salt, a pinch of onion salt, and a sprinkle of coarse black pepper. Set aside.
3. In a large mixing bowl, toss the broccoli, cauliflower, carrots, onion, and garlic with half of the drizzle. Spread the vegetables onto the lined baking sheet and roast for 20 minutes, rotating the pan once halfway through. When you rotate the baking sheet, gently stir the vegetables.
4. While the vegetables are roasting, use the same large bowl to combine the cubed chicken breasts with the remaining drizzle. When the vegetables have finished roasting for the first 20 minutes, add the chicken to the baking sheet, tucking them in and around the vegetables. Return the baking sheet to the oven, chicken and vegetables included. Roast for another 20 minutes, or until the chicken is cooked through and registers 165 degrees. For even roasting, rotate the baking sheet and stir the chicken and vegetables once during cook time.
5. Serve immediately or refrigerate in containers for meal prep.

Notes

• Sub other vegetables as desired. Keep in mind, roasting times may vary.
• If you don’t have a large baking sheet, use two cookie sheets lined with parchment paper. Keep an eye on the oil to make sure it doesn’t drip in the oven. Roasting times may vary.
• For this recipe use thawed or fresh chicken breasts.
• If using fresh herbs, mince them into small pieces.
• Each time you rotate the baking sheet, stir the vegetables and chicken. This allows the heat to pass through all the ingredients and prevents them from sticking to each other.