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Sometimes you need a reliable, no-fuss meal you can make without much planning or energy. This sheet pan roasted chicken and vegetables recipe is one of those go-to dishes: uncomplicated, satisfying, and easy to adapt to what you have on hand. The method is straightforward and forgiving, which makes it ideal for cooks of all levels.
Ingredients for Sheet Pan Roasted Chicken and Vegetables
The title says it all: chicken and vegetables roasted together on a sheet pan. You can swap in whatever vegetables you prefer or have available.
- Cherry tomatoes, halved
- Carrots, sliced
- Frozen green beans
- Olive oil
- Salt and pepper
- Chicken breast, cut into strips or left whole
- Your favorite chicken seasoning (the original recipe uses a golden roasted chicken seasoning)
How to Make Roasted Chicken and Vegetables
This recipe is intentionally simple, which makes it a great starter recipe for new cooks or a reliable weeknight option for busy households. The basic steps are: prep vegetables, season the chicken, arrange everything on a sheet pan, and roast until cooked through.
Overview
- Prep time: about 10 minutes
- Cook time: about 25–28 minutes
- Total time: approximately 35–40 minutes
- Servings: about 4
Step-by-step
- Preheat the oven. Set the oven to 400°F (about 200°C).
- Prepare the vegetables. On a sheet pan, add the halved cherry tomatoes, sliced carrots, and frozen green beans. Drizzle with olive oil and season with a dash of salt and pepper. Toss or stir to coat evenly so the vegetables roast evenly.
- Season the chicken. Pat the chicken dry and season both sides with your chosen chicken seasoning. Press the seasoning gently into the meat so it adheres well rather than just sitting on the surface.
- Arrange on the sheet pan. Place the seasoned chicken on the sheet pan among the vegetables. Make room by shifting vegetables if needed; aim for a single layer so the chicken cooks evenly and the vegetables roast rather than steam.
- Roast. Bake for about 25 to 28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). A meat thermometer is the most reliable way to check doneness.
- Serve. Remove from the oven, let the chicken rest briefly, then serve the roasted chicken alongside the vegetables. This is a complete, balanced sheet pan meal that goes straight from pan to plate.
More Easy Sheet Pan Chicken Ideas
If you enjoy one-pan dinners, try other variations like pretzel-crusted chicken with potatoes and honey mustard, Greek-style chicken thighs with potatoes, or honey sesame chicken and vegetables. Each variation uses the same basic sheet pan technique but changes seasonings and some ingredients for different flavor profiles.
Sheet Pan Roasted Chicken and Vegetables
By: Julia Pacheco
A simple, all-in-one meal with juicy roasted chicken and perfectly seasoned vegetables. Easy to prepare and adaptable to your pantry.
Prep: 10 mins | Cook: 28 mins | Total: 38 mins | Servings: 4
Ingredients
- 3 cups cherry tomatoes, halved
- 3 large carrots, sliced
- 12 oz frozen green beans
- 2 tbsp olive oil
- Dash of salt and pepper
- 1½ lbs chicken breast, cut into strips or left whole
- 1 tbsp chicken seasoning (or to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes, carrots, and frozen green beans on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Season both sides of the chicken with your chosen chicken seasoning and arrange the chicken on the sheet pan with the vegetables.
- Bake for 25–28 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Let rest briefly before serving.
Nutrition (per serving)
Calories: 334 kcal | Carbohydrates: 18 g | Protein: 40 g | Fat: 12 g | Sodium: 253 mg
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Variations
- Use bone-in chicken thighs or drumsticks for a different texture and flavor; adjust cooking time accordingly.
- Swap vegetables based on seasonality—broccoli, Brussels sprouts, bell peppers, or potatoes all work well.
- For extra browning, broil for 2–3 minutes at the end of cooking, watching closely to prevent burning.
- Leftovers keep well in the refrigerator for 3–4 days and make a convenient reheat-and-eat meal.
If you try this recipe, please come back and share how it turned out. Simple sheet pan dinners like this are great because they’re easy to tweak to your taste and to what’s in your kitchen.