Sheet Pan Roasted Chicken and Vegetables
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.