Chicken and Veggie Sheet Pan is the perfect solution for busy weeknights when you want a wholesome meal without spending hours in the kitchen. This recipe brings together tender chicken and colorful vegetables, roasted to perfection in just one pan. The simplicity of this dish not only makes it easy to prepare but also easy to clean up afterwards, leaving you with more time to relax.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 30 grams
- Carbohydrates: 10 grams
- Fat: 20 grams
- Fiber: 3 grams
- Sugar: 2 grams
- Sodium: 400 mg
Why Make This Chicken and Veggie Sheet Pan
This Chicken and Veggie Sheet Pan recipe is a flavorful and nutritious option that suits any meal plan. Not only does it combine protein and veggies in a satisfying way, but the method of cooking enhances the natural flavors of each ingredient. The fragrant garlic and smoky paprika bring depth to the dish, while the vibrant colors of the vegetables make for a feast for the eyes. Plus, this recipe is highly adaptable; you can change up the veggies based on what you have on hand, making it a versatile staple in your kitchen.
How to Make Chicken and Veggie Sheet Pan
Creating this delicious Chicken and Veggie Sheet Pan is a breeze thanks to its straightforward steps. You’ll simply start with preparing your ingredients, mix them with some flavorful seasonings, and then roast everything together to perfection. Each step flows easily into the next, contributing to an approachable cooking experience.
Ingredients:
- 1 lb chicken thighs or breasts
- 2 cups mixed vegetables (such as bell peppers, zucchini, and broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions:
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Step 1: Preparation
Preheat the oven to 425°F (220°C). This helps ensure that your chicken and vegetables roast evenly and reach that delicious golden-brown color.
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Step 2: Mixing
In a large bowl, toss the chicken and mixed vegetables with olive oil, garlic powder, paprika, salt, and pepper until well coated. This step allows the flavors to meld together and ensures each piece is seasoned perfectly.
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Step 3: Cooking
Arrange the chicken and vegetables in a single layer on a sheet pan. Spacing them out properly allows for even cooking and avoids steaming the ingredients.
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Step 4: Finishing
Bake for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender. Garnish with fresh herbs if desired and serve hot.
How to Serve Chicken and Veggie Sheet Pan
Serve your Chicken and Veggie Sheet Pan hot from the oven, perhaps over a bed of fluffy rice or quinoa for a complete meal. You can also serve it alongside a fresh salad to add some crunch and contrast. For a family gathering or meal prep, this dish can easily be doubled to satisfy more people.
How to Store Chicken and Veggie Sheet Pan
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) for about 10-15 minutes or microwave until heated through. For longer storage, you can freeze the chicken and veggies in a freezer-safe container for up to 3 months.
Expert Tips for Perfect Chicken and Veggie Sheet Pan
- Ensure your chicken pieces are evenly sized for uniform cooking.
- Feel free to mix and match your veggies. Carrots, asparagus, or Brussels sprouts also work well in this recipe.
- If you prefer a little crunch, consider broiling the pan during the last 2-3 minutes of cooking.
- Adjust seasonings according to your preference; adding a splash of lemon juice can brighten the flavors.
Delicious Variations
- Spicy Kick: Add a teaspoon of chili powder or a pinch of cayenne for a bit of heat.
- Herbaceous Flavor: Use fresh herbs like thyme or rosemary for a fragrant twist.
- Mediterranean Style: Toss in olives and feta cheese before serving for a Mediterranean flair.
Frequently Asked Questions
- Can I use frozen vegetables? Yes, but they might release more moisture, so consider adjusting cooking times and temperatures slightly.
- What vegetables work best? Any sturdy vegetables that can hold up to roasting will work well, such as carrots, potatoes, or green beans.
- How do I know when the chicken is done? The chicken should have an internal temperature of 165°F (74°C) when cooked through. A meat thermometer is the most accurate way to check.
- Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts will work just as well, though they may cook faster, so monitor the time closely.
- Is this recipe suitable for meal prep? Yes! It stores well and reheats nicely, making it perfect for make-ahead dinners.
Conclusion
Chicken and Veggie Sheet Pan is your new go-to recipe for stress-free meals that don’t compromise on flavor. Its simplicity and adaptability make it a must-try for any home cook, whether you’re feeding a family or just yourself. With tender chicken and vibrant veggies all roasted in one pan, you’ll love how easy and delightful this dish is to prepare. Grab your ingredients, preheat the oven, and get ready for a meal that’s as satisfying as it is delicious!
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Chicken and Veggie Sheet Pan
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A wholesome and easy meal featuring tender chicken and colorful vegetables, roasted to perfection in one pan.
Ingredients
- 1 lb chicken thighs or breasts
- 2 cups mixed vegetables (such as bell peppers, zucchini, and broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the chicken and mixed vegetables with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Arrange the chicken and vegetables in a single layer on a sheet pan.
- Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Garnish with fresh herbs if desired and serve hot.
Notes
Ensure chicken pieces are evenly sized for uniform cooking. You can mix and match veggies; carrots, asparagus, or Brussels sprouts work well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
