Sheet Pan Chicken and Veggies

There’s something incredibly satisfying about a one-pan meal, and the Sheet Pan Chicken and Veggies is a perfect example. Picture this: it’s a busy weeknight, and you want something wholesome yet simple to prepare. You can grab your favorite seasonal vegetables and a few pantry staples, toss them together with some marinated chicken, and let the oven do all the work. As the aromas fill your kitchen, you know that you’re about to enjoy a beautiful, delicious dinner that only takes a few minutes to prepare. This dish is not just about feeding your family; it’s about creating a comforting vibe in your home. Plus, it’s versatile—feel free to switch up the veggies based on what’s in season or what you have on hand.

What to Buy for Sheet Pan Chicken and Veggies

Choosing fresh, seasonal ingredients is key to making this dish shine. Each component plays a vital role in delivering flavor and texture. The star of the show is the chicken, which becomes tender and juicy as it roasts alongside the vegetables. Using vibrant, fresh produce not only enhances flavor but also makes your meal visually appealing.

• 2 lemons (juiced) – The citrus not only adds a bright flavor but also helps tenderize the chicken.
• 1 ½ teaspoons fresh thyme – A fragrant herb that complements the chicken beautifully.
• 2 cloves garlic (minced) – Adds a depth of flavor that elevates the entire dish.
• 3 tablespoons olive oil – Essential for roasting and adds richness.
• 1 pinch salt and pepper – Basic seasonings that enhance all the flavors.
• 1 ½ pounds boneless skinless chicken breasts – The protein that makes this dish hearty.
• 1 pound golden potatoes (halved or quartered) – Provides a satisfying, starchy element.
• 1 pound asparagus (trimmed) – A crunchy, nutritious addition.
• 1 pint grape tomatoes – Adds a burst of sweetness.
• 1 lemon (sliced into wedges) – For finishing touches.
• fresh thyme – Additional garnish for flavor and presentation.

How to Assemble Sheet Pan Chicken and Veggies

Ready to get cooking? The Sheet Pan Chicken and Veggies is straightforward and a real crowd-pleaser. Follow these simple steps to create a delicious dinner that’s sure to impress.

1. Preheat your oven to 425°F. This high heat is essential for achieving that crispy, golden finish on both the chicken and vegetables.
2. In a small bowl, whisk together the marinade ingredients: juice from 2 lemons, 1 ½ teaspoons fresh thyme, 2 cloves garlic, 1 pinch salt and pepper, and 3 tablespoons olive oil. The mixture should be well-blended, creating a fragrant marinade.
3. In a large bowl, add the chicken breasts and pour half of the marinade over them. Toss until each piece is evenly coated. Let the chicken marinate for at least 15 minutes. This step is crucial for flavor!
4. On a large baking sheet, spread out the golden potatoes and marinated chicken. Season the potatoes with a pinch of salt and pepper, and pour 1 tablespoon of the remaining marinade over them. Toss with your hands to ensure even coverage.
5. Place the baking sheet in the oven and roast the potatoes and chicken for about 15 minutes. Look for the potatoes to start browning and the chicken to take on a golden color.
6. After 15 minutes, make room on the sheet pan by moving the chicken and potatoes aside. Add the asparagus and grape tomatoes. Season them with salt and pepper and drizzle with 2 tablespoons of the remaining marinade. Toss to coat everything evenly.
7. Return the sheet pan to the oven and roast for another 8 to 10 minutes. Keep an eye on the chicken; it should reach an internal temperature of 165°F. The veggies will be tender but still crisp.
8. Finally, broil for 2 to 3 minutes for that extra char and flavor. You want the edges of the veggies to be golden brown.
9. Once done, plate the chicken and vegetables. Squeeze fresh lemon juice over the top, add a sprinkle of fresh thyme, and if you like, drizzle with olive oil or any remaining marinade.

Tips and Tricks about Sheet Pan Chicken and Veggies

Mastering the Sheet Pan Chicken and Veggies is all about the little details that can elevate your dish. Here are some helpful tips:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
• Freezing: You can freeze the cooked dish for up to 3 months. Just ensure it’s cooled completely before transferring to a freezer-safe container.
• Pairing: This dish pairs beautifully with a light salad or some crusty bread to soak up the juices. Consider a refreshing cucumber salad!
• Garnish: Fresh herbs, like parsley or basil, make a lovely garnish that adds a pop of color and flavor.
• Meal Prep: Prep your veggies and marinate the chicken the night before for an even quicker dinner.
• Cooking Technique: You can use this same method for different proteins like salmon or tofu, adjusting cooking times accordingly.

What to Serve With Sheet Pan Chicken and Veggies

Choosing the right sides can elevate your Sheet Pan Chicken and Veggies experience. Here are some great suggestions:

• Quinoa: A light and nutritious option that complements the chicken well. Its nutty flavor pairs nicely.
• Rice Pilaf: A flavorful rice dish with herbs can enhance the overall meal experience.
• Mixed Green Salad: A fresh salad with a vinaigrette can brighten the plate and add a crunchy element.
• Garlic Bread: For those who love carbs, a warm slice of garlic bread is perfect for sopping up any juices.
• Seasonal Vegetables: Serve with a side of roasted broccoli or Brussels sprouts for added nutrition.
• Occasions: This dish is perfect for busy weeknights, family gatherings, or even casual dinner parties.

FAQ

Conclusion

The Sheet Pan Chicken and Veggies is a wonderful representation of simplicity and flavor, making it a must-try for any weeknight dinner. With minimal prep and cleanup, it allows you to spend more time enjoying delicious food with your loved ones. I encourage you to give this recipe a shot; it’s easy, satisfying, and sure to become a staple in your household.

Sheet Pan Chicken and Veggies

The ultimate comfort food! Our Sheet Pan Chicken and Veggies is a healthy, easy weeknight dinner that brings the flavor with minimal effort. Juicy chicken and vibrant, roasted vegetables come together on one pan for a delicious meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 2 lemons juiced
• 1.5 1 ½ teaspoons fresh thyme
• 2 2 cloves garlic minced
• 3 3 tablespoons olive oil
• 1 1 pinch salt and pepper
• 1.5 1 ½ pounds boneless skinless chicken breasts
• 1 1 pound golden potatoes halved or quartered
• 1 1 pound asparagus trimmed
• 1 1 pint grape tomatoes
• 1 1 lemon sliced into wedges
• fresh thyme

Equipment

• Oven
• Whisk
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 425°F.
2. In a small bowl, whisk together the marinade ingredients: juice from 2 lemons, 1 ½ teaspoons fresh thyme, 2 cloves garlic, 1 pinch salt and pepper, and 3 tablespoons olive oil. The mixture should be well-blended, creating a fragrant marinade.
3. In a large bowl, add the chicken breasts and pour half of the marinade over them. Toss until each piece is evenly coated. Let the chicken marinate for at least 15 minutes.
4. On a large baking sheet, spread out the golden potatoes and marinated chicken. Season the potatoes with a pinch of salt and pepper, and pour 1 tablespoon of the remaining marinade over them. Toss with your hands to ensure even coverage.
5. Place the baking sheet in the oven and roast the potatoes and chicken for about 15 minutes.
6. After 15 minutes, make room on the sheet pan by moving the chicken and potatoes aside. Add the asparagus and grape tomatoes. Season them with salt and pepper and drizzle with 2 tablespoons of the remaining marinade. Toss to coat everything evenly.
7. Return the sheet pan to the oven and roast for another 8 to 10 minutes.
8. Finally, broil for 2 to 3 minutes for that extra char and flavor.
9. Once done, plate the chicken and vegetables. Squeeze fresh lemon juice over the top, add a sprinkle of fresh thyme, and if you like, drizzle with olive oil or any remaining marinade.

Notes

• Tip 1: Be sure to fully preheat the oven for best results.
• Tip 2: Swap out the veggies as needed, and use whatever you have on hand.
• Tip 3: Make sure you give the potatoes and chicken the extra time in the oven before adding the veggies, so that they cook all the way through.
• Tip 4: For an extra kick of garlic, place garlic cloves in the pan with the chicken and vegetables to roast.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.