Go Back Email Link
–+ servings
Print Recipe
4 from 8 votes

Sheet Pan Chicken and Vegetables

Italian-seasoned chicken breasts roast alongside broccoli, carrots, and red onion on a single sheet pan. Ten minutes of prep, one pan to wash, and a complete dinner in about 40 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Servings: 4 servings
Author: Kristin Maxwell

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts 2-3 breasts
  • 2 cups broccoli cut into bite-sized pieces
  • 3 large carrots cut into bite-sized chunks
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly cracked black pepper
  • Olive oil

Instructions

  • Preheat oven to 400°F. Line a large, rimmed baking sheet with foil.
  • Combine the Italian seasoning, salt, garlic powder, onion powder, and pepper in a small dish and set aside.
  • Slice the chicken breasts in half through the center to create two thinner pieces.
  • Arrange the chicken in the center of the baking sheet. Drizzle with olive oil and rub into both sides to coat. Sprinkle about two-thirds of the seasoning mixture over both sides, rubbing it in.
  • Arrange the vegetables on either side of the chicken in a single layer. Drizzle with olive oil, toss gently to coat, then sprinkle evenly with the remaining seasoning.
    Uncooked chicken and broccoli and carrots on a sheet pan.
  • Bake for 25 to 30 minutes, until the vegetables are fork tender and the chicken reaches 165°F at the thickest point.
    Baked chicken broccoli and carrots on a sheet pan.
  • Tent with foil and rest 5 minutes before slicing and serving.

Notes

  • Even thickness matters. Slicing thick breasts in half horizontally is what keeps the chicken from drying out before the vegetables finish.
  • Do not crowd the pan. Use a large rimmed sheet or split across two. Crowded vegetables steam instead of roast.
  • Kosher salt: The seasoning blend is measured for kosher salt. If using table salt, start with half the amount.
  • Cut vegetables large. Thick carrot coins and big broccoli florets hold up for the full roast.
  • For browned chicken: Sear the oiled and seasoned chicken in a hot skillet, 2 minutes per side, then transfer to the sheet pan and bake about 5 minutes less.
  • Vegetable swaps: Brussels sprouts and green beans can go in from the start. Add zucchini, bell peppers, mushrooms, or cherry tomatoes in the last 12 to 15 minutes.
  • Adding potatoes: Cut into half-inch pieces, toss with oil and seasoning, and roast 10 minutes before adding the chicken and remaining vegetables.
  • Chicken thighs: Boneless, skinless thighs work well and need about 5 extra minutes.
  • Finishing touches: A squeeze of lemon, crumbled feta, or chopped parsley over the finished pan.
  • Storage: Refrigerate in an airtight container up to 3 to 4 days, or freeze up to 3 months.
  • Reheating: Microwave gently until warmed through, or spread on a baking sheet and warm at 350°F for 8 to 10 minutes.

Nutrition

Calories: 234kcal | Carbohydrates: 9g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1116mg | Potassium: 942mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7987IU | Vitamin C: 44mg | Calcium: 63mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code