Sheet Pan Chicken Veggies

Name: Sheet Pan Chicken Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, skinless; 2 cups broccoli florets; 1 bell pepper, sliced; 1 zucchini, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Clean & Simple Meals

This easy and delicious sheet pan chicken and veggies recipe is perfect for a weeknight dinner. It's healthy, flavorful, and requires minimal cleanup!

Created by

Tom

Last updated on 2025-12-31T18:10:30.155Z

This sheet pan chicken and veggies recipe is a go-to for busy weeknights. It combines juicy chicken thighs with colorful vegetables, all roasted to perfection on a single pan. The simplicity of preparation and the delightful blend of flavors make it a family favorite.

        Why You'll Love This Recipe
        One-pan meal for easy cleanup
Versatile with your favorite vegetables
Bursting with flavor and nutrients

      

A Perfect Weeknight Dinner

When the week gets busy, finding the time to prepare a healthy and delicious meal can be a challenge. This Sheet Pan Chicken and Veggies recipe is your solution. It's quick to assemble, requires minimal prep, and cooks all in one pan, making it an ideal choice for a weeknight dinner. Just season, arrange, and let the oven do its magic!

Not only does this dish save time, but it also brings a burst of vibrant colors and flavors to your table. The combination of juicy chicken and fresh vegetables creates a satisfying meal that everyone will enjoy. Plus, it’s a great way to sneak in those essential nutrients without any fuss.

Healthy Eating Made Easy

Incorporating more vegetables into your diet can be easily achieved with this sheet pan meal. This recipe allows you to use whatever vegetables you have on hand. Broccoli, bell peppers, and zucchini are just the beginning—feel free to add carrots, asparagus, or even sweet potatoes for added flavor and nutrition.

With just a few simple ingredients, this dish is not only healthy but also customizable. The chicken thighs are an excellent source of protein, while the vegetables provide essential vitamins and minerals. Eating well doesn’t have to be complicated; this recipe proves that healthy meals can be both simple and delightful.

Tips for Perfect Results

To ensure your chicken is perfectly cooked and your vegetables are tender, make sure they are evenly spaced on the sheet pan. Crowding the pan can lead to steaming rather than roasting, which can affect the texture and flavor. If needed, use two pans for better results.

For added flavor, consider marinating the chicken thighs for a few hours or overnight. A simple marinade of olive oil, lemon juice, and your favorite herbs can elevate the dish to a whole new level. Experiment with different seasonings to find your perfect flavor profile!

Ingredients

Gather your ingredients for this delicious sheet pan chicken and veggies!

Ingredients

4 chicken thighs, skinless
2 cups broccoli florets
1 bell pepper, sliced
1 zucchini, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Make sure to have everything ready before you start cooking!

Instructions

Follow these simple steps to prepare your meal:

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Chicken

In a bowl, season the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper.

Arrange on the Sheet Pan

Place the seasoned chicken thighs on one side of a large sheet pan. Arrange the broccoli, bell pepper, and zucchini on the other side.

Roast the Vegetables

Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat, then spread them out evenly.

Bake

Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from the oven and let it rest for a few minutes before serving.

Enjoy your delicious sheet pan chicken and veggies!

Storage Tips

Leftovers from this Sheet Pan Chicken and Veggies meal can be stored in an airtight container in the refrigerator for up to three days. This makes for a quick lunch option or an easy dinner later in the week. Just reheat in the oven or microwave until warmed through.

If you want to prepare meals in advance, consider batch cooking this recipe. You can double the ingredients and freeze half for a future meal. Just be sure to adjust the cooking time if you're using frozen chicken when you go to bake it.

Serving Suggestions

This dish is fantastic on its own, but you can elevate it further by serving it over a bed of quinoa or brown rice. This adds a hearty element to the meal and increases the fiber content, making it even more satisfying.

For a fresh finish, consider adding a squeeze of lemon or a sprinkle of fresh herbs before serving. This brightens the flavors and adds a touch of freshness that complements the roasted chicken and veggies beautifully.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but adjust the cooking time as chicken breasts may cook faster than thighs.

→ What vegetables work best for this recipe?

You can use any vegetables you enjoy, such as carrots, green beans, or sweet potatoes.

→ Can I make this recipe ahead of time?

Yes, you can marinate the chicken and chop the vegetables the night before and store them in the refrigerator.

→ Is this recipe suitable for meal prep?

Absolutely! This dish stores well in the refrigerator and can be reheated for quick meals.