Chicken and Veggie Sheet Pan Dinner – Simple, Flavorful, and Weeknight-Friendly

If dinner feels like a juggling act, this Chicken and Veggie Sheet Pan Dinner brings everything back to easy mode. It’s a full meal on one pan with juicy chicken, roasted vegetables, and a punchy seasoning that tastes like you worked harder than you did. No fancy steps, no complicated cleanup, just good food that’s reliable and satisfying.

It’s the kind of recipe you’ll make once and then keep in your weekly rotation. And yes, it’s totally customizable, so you can use what you have on hand.

Chicken and Veggie Sheet Pan Dinner - Simple, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 2-inch pieces
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, sliced into strips
• 1 yellow onion, cut into wedges
• 1 medium zucchini, sliced into half-moons
• 1 pound baby potatoes, halved
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh lemon juice (plus extra wedges for serving)
• 3 cloves garlic, minced
• 1.5 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• Fresh parsley, chopped, for garnish

Method

 

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
2. Make the marinade: In a bowl, whisk 2 tablespoons olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, cumin, red pepper flakes (if using), 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Season the chicken: Add chicken pieces to the marinade and toss to coat. Let sit while you prep the vegetables (5–10 minutes is enough, but up to 30 minutes is great).
4. Toss the veggies: In a large bowl, combine potatoes, broccoli, cauliflower, bell pepper, onion, and zucchini. Drizzle with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
5. Stagger the roasting: Spread the potatoes, broccoli, and cauliflower on the sheet pan first. These take a bit longer. Roast for 10 minutes.
6. Add the rest: Remove the pan, add bell pepper, onion, zucchini, and the marinated chicken. Spread everything into an even layer with space between pieces for better browning.
7. Roast to finish: Return to the oven and roast 18–22 minutes, until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender with golden edges.
8. Optional broil: For extra color, broil for 2–3 minutes at the end. Watch closely to avoid burning.
9. Garnish and serve: Squeeze a little extra lemon over the top and sprinkle with chopped parsley. Serve as is, or with rice, quinoa, or warm pita.

What Makes This Recipe So Good

• One pan, minimal cleanup: Everything cooks together, so you spend less time washing dishes and more time eating.
• Balanced and satisfying: Protein, fiber-rich veggies, and healthy fats make this a complete meal without extra sides.
• Great for meal prep: It reheats well, packs easily, and tastes just as good the next day.
• Customizable: Swap vegetables, change the spices, or add a sauce—this base recipe is flexible.
• Consistently juicy chicken: A quick marinade and high-heat roast deliver tender, flavorful pieces every time.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 2-inch pieces
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, sliced into strips
• 1 yellow onion, cut into wedges
• 1 medium zucchini, sliced into half-moons
• 1 pound baby potatoes, halved
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh lemon juice (plus extra wedges for serving)
• 3 cloves garlic, minced
• 1.5 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
2. Make the marinade: In a bowl, whisk 2 tablespoons olive oil, lemon juice, garlic, smoked paprika, oregano, thyme, cumin, red pepper flakes (if using), 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Season the chicken: Add chicken pieces to the marinade and toss to coat.

   Let sit while you prep the vegetables (5–10 minutes is enough, but up to 30 minutes is great).

4. Toss the veggies: In a large bowl, combine potatoes, broccoli, cauliflower, bell pepper, onion, and zucchini. Drizzle with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
5. Stagger the roasting: Spread the potatoes, broccoli, and cauliflower on the sheet pan first.

   These take a bit longer. Roast for 10 minutes.

6. Add the rest: Remove the pan, add bell pepper, onion, zucchini, and the marinated chicken. Spread everything into an even layer with space between pieces for better browning.
7. Roast to finish: Return to the oven and roast 18–22 minutes, until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender with golden edges.
8. Optional broil: For extra color, broil for 2–3 minutes at the end.

   Watch closely to avoid burning.

9. Garnish and serve: Squeeze a little extra lemon over the top and sprinkle with chopped parsley. Serve as is, or with rice, quinoa, or warm pita.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. Keep chicken and vegetables together or separate if you prefer.
• Reheating: Reheat on a sheet pan at 350°F (175°C) for 10–12 minutes for best texture.

  Microwave in 60–90 second bursts if you’re in a hurry.

• Freezer: Cooked chicken and sturdier veggies (potatoes, peppers, onions) freeze well for up to 2 months. Avoid freezing zucchini if texture bothers you—it softens a lot.

Health Benefits

• Lean protein: Chicken provides high-quality protein to support muscles and keep you full.
• Fiber and micronutrients: Broccoli, cauliflower, peppers, and zucchini bring vitamins C and K, folate, potassium, and gut-friendly fiber.
• Healthy fats: Olive oil adds heart-healthy monounsaturated fats and helps absorb fat-soluble vitamins.
• Balanced plate: Protein + complex carbs (potatoes) + non-starchy veggies equals steady energy without a crash.
• Lower sodium control: Season at home and skip overly salty sauces to keep the meal heart-friendly.

Common Mistakes to Avoid

• Crowding the pan: If everything is piled up, it steams instead of browns. Use a second pan if needed.
• Mixing cook times: Stagger roasting so denser veggies get a head start.

  Potatoes especially need more time.

• Skipping the seasoning: Salt early and layer spices. Under-seasoned sheet pan meals taste flat.
• Uneven cuts: Keep chicken and vegetables in similar sizes for even cooking. Aim for 2-inch chicken pieces and bite-size veggies.
• Overcooking the chicken: Check for doneness at the 18-minute mark.

  Pull it once it hits 165°F (74°C).

Variations You Can Try

• Lemon herb: Swap smoked paprika and cumin for extra lemon zest, rosemary, and parsley. Add capers for a briny pop.
• Maple Dijon: Whisk 1 tablespoon Dijon and 1 tablespoon maple syrup into the marinade. Great with carrots and Brussels sprouts.
• Mexican-inspired: Use chili powder, cumin, coriander, and lime.

  Serve with avocado and a quick yogurt-lime crema.

• Greek-style: Add oregano, garlic, lemon zest, and a splash of red wine vinegar. Serve with olives and crumbled feta.
• Curry twist: Use curry powder, turmeric, and a touch of garam masala. Serve with basmati rice and a dollop of yogurt.
• Extra protein: Add chickpeas (drained and dried) to the pan when you add the chicken for more fiber and texture.
• Low-carb swap: Replace potatoes with extra zucchini or mushrooms.

  Adjust timing so softer veggies go in later.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Cut breasts into 2-inch pieces and keep a close eye on the timing. Breasts can dry out faster, so start checking for doneness a few minutes earlier.

Do I have to marinate the chicken?

Not strictly, but even 5–10 minutes makes a difference.

The acid, oil, and spices help the chicken stay moist and flavorful.

What if I don’t have parchment paper?

Lightly oil the pan instead. Parchment helps with cleanup and prevents sticking, but it’s not required.

Can I make this dairy-free and gluten-free?

It already is. Just be sure your spices are pure and not blends that contain hidden flour or additives.

How do I get more browning?

Use a large pan, avoid crowding, and make sure vegetables are dry before tossing with oil.

A short broil at the end adds color and flavor.

Can I cook everything at 400°F instead?

You can, but it will take a little longer and won’t brown as deeply. Expect to add 5–8 extra minutes.

What sauce goes well with this?

Try a quick yogurt-garlic sauce, tahini lemon drizzle, or a store-bought pesto. A squeeze of fresh lemon is often enough.

How do I make it spicier?

Add extra red pepper flakes, a pinch of cayenne, or drizzle with hot honey after roasting.

Final Thoughts

This Chicken and Veggie Sheet Pan Dinner is the kind of recipe that respects your time and still delivers big flavor.

It leans on simple ingredients, smart seasoning, and high-heat roasting to do the heavy lifting. Keep the base the same, then switch up the veggies or spices depending on your mood and what’s in the fridge. With one pan and a few pantry staples, you’ve got a reliable, healthy meal any night of the week.