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Sheet Pan Chicken and Vegetables

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • Chicken:
  • 4 boneless skinless chicken breasts 1½ lbs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetables:
  • 1 lb baby potatoes halved
  • 3 medium carrots cut into 2-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Garnish:
  • Fresh parsley chopped
  • Lemon wedges

Instructions
 

  • Preheat oven to 425°F. Line large baking sheet with foil or parchment.
  • Pound chicken to even thickness if very thick.
  • Mix 2 tablespoons olive oil with garlic powder, paprika, oregano, salt, and pepper.
  • Rub seasoning all over chicken breasts.
  • Toss all vegetables except broccoli with 2 tablespoons olive oil, salt, and pepper.
  • Arrange vegetables in single layer on pan. Leave space in center.
  • Place chicken in center among vegetables.
  • Roast 20 minutes.
  • Add broccoli. Toss vegetables gently.
  • Roast 12 to 15 more minutes until chicken reaches 165°F.
  • Let chicken rest 5 minutes.
  • Garnish with parsley. Serve with lemon wedges.

Notes

  • Cut vegetables similar sizes for even cooking
  • Do not overcrowd pan — use two pans if needed
  • Add broccoli halfway through — it cooks faster
  • Use meat thermometer — chicken done at 165°F
  • Line pan with foil for easy cleanup
  • Let chicken rest 5 minutes before slicing
  • Toss vegetables halfway for even browning
  • Chicken thighs work — same cooking time
  • Store leftovers up to 4 days
  • Can prep ahead and refrigerate up to 4 hours