This easy sheet pan chicken is a fun and healthy way to enjoy dinner! Juicy chicken pieces roast with bright veggies like bell peppers, zucchini, and carrots, making a colorful meal.
One pan means less clean-up, and more time to just relax and enjoy! I love how simple it is—season, toss it all together, and roast. A tasty dinner doesn’t get easier than this!
Key Ingredients & Substitutions
Chicken: I like using chicken breasts for their lean quality, but thighs are juicier and have more flavor. If you need a meatless option, try chickpeas or tofu instead!
Bell Peppers: These add great color! You can use any variety—substitute with other veggies like cherry tomatoes, broccoli, or asparagus if you prefer.
Zucchini & Carrots: Both veggies roast beautifully, but you can swap zucchini with eggplant or snap peas. For carrots, sliced parsnips or sweet potatoes work well too.
Spices: Smoked paprika gives a lovely depth, but regular paprika is fine too. If you love spice, add a pinch of cayenne or crushed red pepper for some heat!
How Do I Ensure My Chicken Is Juicy and Tender?
For juicy chicken, the marinade is key! Make sure the chicken is well coated by tossing it in the seasoning mix. Also, roasting at a high temperature helps seal in moisture.
- Don’t overcook! Use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes after cooking. This lets the juices redistribute for better flavor.
Easy Sheet Pan Chicken with Colorful Veggies
Ingredients You’ll Need:
For The Chicken & Veggies:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 medium carrots, peeled and cut into sticks
- 1 small red onion, cut into wedges
For The Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning (or dried oregano/basil)
- Salt and pepper, to taste
For Garnish:
- Fresh parsley or basil, chopped (for garnish, optional)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast in the oven. So, you’ll be enjoying your colorful and healthy chicken dinner in just about 40 minutes total. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help get that lovely golden color on your chicken and veggies.
2. Prepare the Seasoning:
In a large bowl, pour in the olive oil, garlic powder, smoked paprika, dried Italian seasoning, and a sprinkle of salt and pepper. Mix it all together until well combined. This will be the flavor booster for your chicken and veggies!
3. Coat the Chicken:
Add the chicken breasts into the bowl with the seasoning mix. Toss them gently until they’re well coated in the yummy seasoning.
4. Add the Veggies:
Next, add the sliced bell peppers, zucchini, carrots, and red onion into the same bowl. Toss everything together again so that the veggies also soak up all that delicious flavor.
5. Arrange on the Pan:
Take a large sheet pan and either line it with parchment paper or lightly grease it. Place the chicken in the center of the pan and spread the veggies evenly around it in a single layer.
6. Roast in the Oven:
Pop the sheet pan into your preheated oven and roast for about 25-30 minutes. Keep an eye on it until the chicken is cooked through (it should reach an internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized.
7. Optional Broiling:
If you want, you can broil the chicken and veggies for an additional 2-3 minutes at the end. This adds a beautiful golden color and extra flavor!
8. Let It Rest:
Once done, carefully remove the pan from the oven and let everything rest for about 5 minutes. This helps keep the juices in the chicken.
9. Serve and Enjoy:
Garnish with freshly chopped parsley or basil for a pop of color. Serve with lemon wedges on the side for a zesty finish. Enjoy your delicious, healthy, and easy sheet pan chicken dinner!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
While it’s possible, you should ideally thaw the chicken first for even cooking. If you’re in a pinch, you can cook from frozen, but increase the roasting time by about 10-15 minutes and ensure the internal temperature reaches 165°F (74°C).
What Vegetables Can I Substitute?
You can definitely customize this recipe! If you don’t have bell peppers or zucchini, try using asparagus, broccoli, or even cherry tomatoes. Just keep an eye on cook times as some vegetables may require less roasting time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in a skillet over medium heat until heated through.
Can I Meal Prep This Dish?
Absolutely! You can prepare the chicken and veggies ahead of time, toss them in the seasoning, and store in the fridge for up to 24 hours before roasting. This makes for a quick and easy dinner when you’re busy!
