Sheet Pan Chicken with Roasted Vegetables

A sheet pan chicken and veggies recipe featuring marinated chicken breasts and fresh vegetables roasted together on one pan. This simple, one-pan meal is full of flavor and makes weeknight dinner easy.

Roasted meat and vegetables on a sheet pan.

Keeping dinner simple and wholesome is the goal with this sheet pan chicken and veggies. The chicken and vegetables are marinated briefly in a bright lemon garlic dressing, then roasted together so the flavors mingle and everything cooks evenly. This approach saves time on cleanup and delivers a balanced plate with protein and plenty of vegetables.

The marinade is quick to prepare and uses pantry staples: olive oil, lemon juice, garlic, and a few dried herbs. After a short 30-minute rest in the refrigerator, the chicken and vegetables pick up enough flavor to be delicious without a long marinating time.

This recipe centers on whole ingredients—baby gold potatoes, broccoli florets, and baby carrots—paired with lean chicken breasts. It’s an adaptable one-pan dinner that works for family meals, casual entertaining, or simple meal prep for the week.

Total active time is minimal, and hands-on steps are straightforward: mix the marinade, toss the ingredients in a bag, spread on a prepared baking sheet, and roast. If you prefer a shorter cook time or no marinade, you can swap vegetables or reduce the resting time; the flavors will still be attractive and homey.

This recipe is perfect for anyone looking for an easy, nutritious, and low-fuss sheet pan dinner. It’s also SEO-friendly for searches like “easy sheet pan chicken recipe,” “one-pan chicken and vegetables,” and “lemon garlic chicken sheet pan.”

Top-down view of the freshly roasted meat and vegetables.

Recipe Tips:

When marinating, place the zip-top bag inside a bowl to catch any leaks. This prevents spills in your refrigerator and makes handling easier.
If you don’t have parchment paper, a light coating of non-stick cooking spray or a thin layer of oil will prevent sticking and help with cleanup.
Flipping the chicken and vegetables halfway through is optional. The dish roasts evenly without turning, but if some pieces look like they need more browning, gently rotate them.
Cut vegetables to similar sizes so everything cooks at the same rate—quartered baby potatoes, bite-sized chicken cubes, and uniform broccoli florets work best.
For a faster meal, use smaller potato pieces or par-cook the potatoes in the microwave for a few minutes before roasting.

An up-close view of meat and veggies on a plate.

Sheet Pan Chicken and Veggies

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Author:
Kimberly Vargo

Prep Time:
40

Cook Time:
45

Total Time:
1 25

Servings:
8 Servings

What You’ll Need

Lemon Garlic Marinade:

½ cup olive oil
½ cup freshly squeezed lemon juice
3 garlic cloves, minced or pressed
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

Chicken and Vegetables

1 pound chicken breasts, cut into bite-sized cubes
1 pound baby gold potatoes, quartered
3 cups broccoli florets
½ pound baby carrots

How to Make It

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and even roasting.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to make the lemon garlic marinade.

½ cup olive oil

½ cup freshly squeezed lemon juice

3 garlic cloves, minced

½ teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper
Combine the cubed chicken, quartered potatoes, broccoli florets, and baby carrots in a gallon-sized zip-top bag. Pour the marinade over the ingredients, seal the bag, and gently massage to coat everything evenly. Refrigerate for 30 minutes to let the flavors develop.

1 pound chicken breasts, cut into bite-sized cubes

1 pound baby gold potatoes, quartered

3 cups broccoli florets

½ pound baby carrots
When ready to roast, spread the marinated chicken and vegetables in a single layer on the prepared baking sheet. Discard any excess marinade left in the bag.
Roast for about 45 minutes, or until the chicken is cooked through (no pink in the center) and the potatoes are fork tender. If desired, broil for 1–2 minutes at the end to get extra browning on the vegetables and chicken.
Allow the sheet pan meal to rest a few minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

*Calorie and nutrition values are approximate and based on the ingredients listed and a serving size of about 1 cup. Actual values will vary depending on exact ingredient brands and portion sizes.
Tip: Swap vegetables by season—sweet potatoes, Brussels sprouts, or bell peppers also roast well with this simple marinade.

Nutrition

Serving: 1cup
Calories: 255kcal
Carbohydrates: 16g
Protein: 14g
Fat: 15g
Sodium: 394mg
Potassium: 648mg
Fiber: 3g
Vitamin C: 49mg