Sheet Pan Chicken & Veggies
Sheet Pan Chicken & Veggies is the perfect dinner solution for busy weeknights. This mouthwatering dish not only looks vibrant and colorful but also offers an incredibly satisfying combination of flavors and textures that your entire family will love. In this recipe, you will find easy-to-follow step-by-step directions, making it simple to prepare a wholesome meal without compromising on taste.
Why You’ll Love This Recipe
One of the main reasons to adore this Sheet Pan Chicken & Veggies recipe is its ease of preparation. With minimal cleanup required, you can enjoy a delicious meal with very little fuss. The combination of tender chicken, fresh vegetables, and aromatic herbs provides both flavor and nutrition in one tidy package.
Additionally, this dish is versatile and adaptable. You can customize the vegetables based on what you have on hand or your personal preferences, making it perfect for all seasons. Plus, since it’s made in one pan, feeding the family has never been easier! It’s truly a family-friendly recipe that everyone can enjoy.
Ingredients
To make Sheet Pan Chicken & Veggies, you’ll need the following ingredients:
- Boneless chicken thighs or breasts (about 1.5 to 2 pounds)
- Bell peppers (2, sliced)
- Zucchini (1 medium, sliced)
- Cherry tomatoes (1 cup)
- Red onion (1 medium, sliced)
- Olive oil (3 tablespoons)
- Garlic cloves (3, minced)
- Dried or fresh herbs: rosemary, thyme, or oregano (1 teaspoon each, or to taste)
- Fresh lemon juice (or zest from 1 lemon)
- Salt (1 teaspoon or to taste)
- Black pepper (1/2 teaspoon or to taste)
Step-by-Step Directions
1. Prep the Chicken and Vegetables
Start by trimming any excess fat from the chicken and cutting the vegetables into similar-sized pieces. This ensures that everything cooks evenly. Pat everything dry with a paper towel to help the spices stick during the cooking process.
2. Toss It All Together
In a large mixing bowl, combine the chicken thighs or breasts with the chopped vegetables. Drizzle with olive oil, add the minced garlic, and sprinkle in your choice of herbs, along with the salt and black pepper. Use your hands or a large spoon to toss until everything is evenly coated in the seasoning.
3. Spread Out on a Sheet Pan
Line a sheet pan with parchment paper or foil for easy cleanup. Spread the chicken and vegetables in a single layer on the sheet pan to promote even cooking. Make sure there is enough space between the pieces so that they roast rather than steam.
4. Bake to Perfection
Preheat your oven to 425°F (220°C). Once heated, place the sheet pan in the oven and bake for 25-30 minutes. You’ll want to ensure that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are fork-tender and beautifully caramelized.
5. Add a Fresh Finish
Remove the sheet pan from the oven and squeeze fresh lemon juice over the entire dish. This brightens the flavors and adds a refreshing touch. Allow it to rest briefly before serving, giving the juices a moment to redistribute.
Tips & Tricks
- Marinating: For an added depth of flavor, consider marinating the chicken for a few hours or overnight in the olive oil, garlic, herbs, and lemon juice.
- Vegetable Variations: Feel free to substitute or add other seasonal vegetables such as carrots, broccoli, or asparagus based on your personal preferences.
- Herbs: Fresh herbs can add incredible flavor, but dried ones work just as well. Adjust the amounts to suit your taste.
- Using a Thermometer: An instant-read thermometer can ensure that your chicken is cooked perfectly, taking the guesswork out of meal prep.
Serving Suggestions & Pairings
Serve your Sheet Pan Chicken & Veggies alongside a bed of fluffy rice, quinoa, or even a simple green salad for a complete meal. A glass of chilled white wine or homemade lemonade pairs beautifully, enhancing the fresh flavors of the dish.
Nutritional Information
Each serving of Sheet Pan Chicken & Veggies boasts a healthy balance of protein and vegetables. Here’s a rough breakdown per serving (based on 4 servings):
- Calories: 350
- Protein: 30g
- Carbohydrates: 15g
- Fat: 20g
- Fiber: 3g
Storing Tips & Variations for Sheet Pan Chicken & Veggies
Leftover Sheet Pan Chicken & Veggies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.
If you’d like to switch things up, consider making a sheet pan fajita version by using sliced onions and bell peppers, along with taco seasoning instead of herbs!
Conclusion for Sheet Pan Chicken & Veggies
Sheet Pan Chicken & Veggies is a delightful dish that checks all the boxes: quick, healthy, and incredibly flavorful. With its simple preparation and gorgeous presentation, it’s a recipe you’ll want to make time and again. So, gather your ingredients and give it a try—you won’t be disappointed!
FAQs
1. Can I use frozen chicken for this recipe?
Yes! Just make sure to thaw the chicken in the refrigerator overnight before cooking for best results.
2. How can I make this recipe low-carb?
You can swap out the vegetables for low-carb options such as cauliflower or broccoli to keep it keto-friendly.
3. Can I add more vegetables?
Absolutely! Feel free to add any of your favorite vegetables, like mushrooms or asparagus, to the mix.
4. What can I substitute for olive oil?
You can use other oils such as avocado oil, grapeseed oil, or melted coconut oil.
5. Is this recipe gluten-free?
Yes, this Sheet Pan Chicken & Veggies is naturally gluten-free, making it a great option for those with dietary restrictions.
Sheet Pan Chicken & Veggies
A vibrant and easy-to-make dish featuring tender chicken and fresh vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- Boneless chicken thighs or breasts (about 1.5 to 2 pounds)
- Bell peppers (2, sliced)
- Zucchini (1 medium, sliced)
- Cherry tomatoes (1 cup)
- Red onion (1 medium, sliced)
- Olive oil (3 tablespoons)
- Garlic cloves (3, minced)
- Dried or fresh herbs: rosemary, thyme, or oregano (1 teaspoon each, or to taste)
- Fresh lemon juice (or zest from 1 lemon)
- Salt (1 teaspoon or to taste)
- Black pepper (1/2 teaspoon or to taste)
Instructions
- Prep the Chicken and Vegetables by trimming any excess fat from the chicken and cutting the vegetables into similar-sized pieces. Pat everything dry with a paper towel.
- Toss the chicken and vegetables together in a large mixing bowl with olive oil, minced garlic, herbs, salt, and pepper until evenly coated.
- Spread the mixture out on a sheet pan lined with parchment paper or foil for easy cleanup.
- Preheat your oven to 425°F (220°C) and bake the sheet pan for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender.
- Remove from oven, squeeze fresh lemon juice over the dish, allow to rest briefly before serving.
Notes
Consider marinating the chicken for a few hours for added flavor. Substitute veggies as per your preference. Instant-read thermometers can help ensure chicken is perfectly cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
