If you’re on the hunt for a quick, healthy, and flavor-packed dinner, this Sheet Pan Chicken and Veggies recipe is the answer! Perfectly roasted chicken combined with vibrant vegetables makes for a satisfying, nutrient-rich meal. It's all cooked in one pan for easy cleanup.
Chicken Breast
Bell Peppers
Zucchini
Red Onion
Carrots
Baby Potatoes
Olive Oil
Garlic Powder
Paprika
Italian Seasoning
Salt & Pepper
Fresh Parsley
Lemon Wedges
Slice the bell peppers, zucchini, red onion, and carrots into bite-sized pieces. Halve the baby potatoes for quicker cooking. If using chicken breasts, slice them in half lengthwise for even cooking.
In a large mixing bowl, combine the chicken and vegetables. Drizzle with olive oil and sprinkle with garlic powder, paprika, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
Bake in the preheated oven for 25–30 minutes, flipping the chicken and tossing the vegetables halfway through. The chicken should reach an internal temperature of 165°F, and the veggies should be tender with caramelized edges.