This easy sheet pan chicken dish is a dinner win! Juicy chicken is roasted with vibrant veggies like bell peppers and broccoli, creating a tasty and colorful meal.
You just toss everything on one pan, season it, and let the oven do the magic. Plus, who doesn’t love less cleanup? It’s my go-to when I need a quick dinner! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are easy to cook and take on flavor well. If you prefer, thighs or drumsticks can be used for a juicier option. Just adjust the cooking time slightly since thighs take longer.
Bell Peppers: The combination of red and yellow bell peppers adds sweetness and color. If unavailable, feel free to use green peppers or even zucchini as a substitute. They roast nicely, too!
Broccoli: Fresh broccoli florets offer a nice crunch and are nutrient-dense. If you have frozen broccoli on hand, it works in a pinch. Just thaw and drain excess water before tossing with the other veggies.
Olive Oil: Olive oil is my go-to for roasting because it enhances flavor. You can switch it out for avocado oil if you want a higher smoke point or have a different preference.
Seasonings: Garlic powder, paprika, oregano, and thyme create a wonderful flavor blend. Feel free to swap with your favorites! Italian seasoning or a sprinkle of chili powder can spice things up if you like.
How Do You Get the Chicken Juicy and the Veggies Perfectly Roasted?
The secret to juicy chicken and perfectly roasted veggies lies in timing and temperature. Preheating the oven ensures everything cooks evenly and helps the chicken sear, keeping it moist.
- Use a meat thermometer to check chicken is at 165°F (75°C). This takes the guesswork out of cooking!
- Spread vegetables in a single layer to allow them to roast rather than steam. Crowding the pan means soggy veggies!
- If you like a caramelized finish, broil the pan for a couple of minutes at the end for that beautiful golden color.
Easy Sheet Pan Chicken with Colorful Veggies
Ingredients You’ll Need:
For the Chicken and Veggies:
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 medium red onion, cut into wedges
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious sheet pan chicken meal takes about 10 minutes to prep and 20-25 minutes to cook. So in just around 35 minutes, you’ll have a healthy, colorful dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your chicken and veggies will roast perfectly. You can line a large sheet pan with parchment paper or just grease it lightly to prevent sticking.
2. Prepare the Seasoning:
In a small bowl, mix together the olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, and pepper. This mixture adds flavor to both the chicken and the veggies.
3. Season the Chicken:
Place the chicken breasts onto the prepared sheet pan. Brush them generously with about half of the seasoned olive oil mixture. Make sure each piece is well coated for maximum flavor!
4. Toss the Veggies:
In a large bowl, add the sliced bell peppers, broccoli florets, cherry tomatoes, and red onion. Pour the remaining olive oil mixture over the veggies and toss everything together until all the veggies are nicely coated.
5. Arrange on the Sheet Pan:
Spread the seasoned veggies around the chicken on the sheet pan. Try to keep everything in a single layer so it roasts evenly—this way, the chicken browns nicely, and the veggies get tender without steaming.
6. Roast in the Oven:
Pop the sheet pan in the preheated oven and roast for about 20-25 minutes. You’ll want to see the chicken turn golden and be at an internal temperature of 165°F (75°C), while the veggies should be tender and vibrant.
7. Optional Broiling:
If you like, you can switch to broil for the last 2-3 minutes to get your chicken slightly browned and your veggies extra crispy. Just watch closely to prevent burning!
8. Let It Rest:
Once done, carefully remove the pan from the oven and let it rest for about 5 minutes. This allows the juices in the chicken to redistribute, keeping it juicy.
9. Serve and Enjoy:
Sprinkle chopped fresh parsley on top for a lovely finish. Serve warm and enjoy your colorful, healthy sheet pan meal with your loved ones! Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
While frozen chicken can be used, it’s essential to fully thaw it before cooking. The best way to thaw chicken is to leave it in the fridge overnight or use the cold water method—place it in a sealed bag submerged in cold water for about an hour. This ensures even cooking and better texture!
How Can I Customize the Vegetables?
Absolutely! Feel free to mix and match your favorite veggies. Asparagus, carrots, zucchini, or even sweet potatoes can be delightful alternatives. Just keep in mind that different veggies have varying cooking times, so adjust accordingly if you use something that cooks faster or slower.
Can I Make This Dish Ahead of Time?
Yes, you can prep everything ahead of time! Season the chicken and chop the veggies, then store them in the refrigerator for up to a day. When you’re ready to cook, simply follow the roasting instructions. You can also reheat leftovers in the oven at 350°F (175°C) until warmed through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in the oven or microwave until warmed through. If you’re using the microwave, stir occasionally to ensure even heating!
