Sheet Pan Roasted Chicken and Vegetables

Roasted Chicken and Vegetables is a delicious paleo recipe that's perfect for two, family gatherings, or weekly meal prep! |

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  • 34 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
  • 56 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


  1. Set the oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately or store in containers for meal prep.