chicken sheet pan dinner
This chicken sheet pan dinner is a hassle-free, hearty meal perfect for busy weeknights. Flavored with herbs and roasted alongside vibrant vegetables, it offers a balanced plate all cooked on a single sheet pan, simplifying both preparation and cleanup.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 spatula or tongs
- 1 cutting board
- 1 knife
- 1 aluminum foil (optional)
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- 2 cups baby potatoes Halved.
- 2 cups broccoli florets
- 1 piece red bell pepper Sliced.
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- as needed fresh parsley For garnish (optional).
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, arrange the chicken breasts in the center. Surround them with halved baby potatoes, broccoli florets, and sliced red bell pepper.
- In a mixing bowl, whisk together the olive oil, garlic powder, dried thyme, paprika, salt, and pepper.
- Drizzle the olive oil mixture over the chicken and vegetables, ensuring everything is evenly coated. Toss the vegetables gently with a spatula or tongs to combine.
- Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly browned.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
Feel free to substitute the vegetables based on your preference. Asparagus, carrots, or zucchini work well too.
To add extra flavor, you can marinate the chicken in the olive oil and spices for up to 30 minutes before roasting.
This dish can be stored in the refrigerator for up to 3 days and reheats well in the microwave.