Sheet Pan Chicken and Veggies

A sheet pan chicken and veggies recipe made with marinated chicken breasts and fresh vegetables. It’s a one-pan meal loaded with flavor!

An up-close view of meat and veggies on a plate.

Sheet Pan Chicken and Veggies

5 from 1 vote
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Author: Kim
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 8 Servings

Ingredients

Lemon Garlic Marinade:

  • ½ cup olive oil
  • ½ cup freshly squeezed lemon juice
  • 3 garlic cloves, minced or pressed
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Chicken and Vegetables

  • 1 pound chicken breasts, cut into bite-sized cubes
  • 1 pound baby gold potatoes, quartered
  • 3 cups broccoli florets
  • ½ pound baby carrots

Instructions
 

  • Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
  • In a small bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, salt and pepper.
    ½ cup olive oil
    ½ cup freshly squeezed lemon juice
    3 garlic cloves
    ½ teaspoon dried oregano
    ½ teaspoon dried thyme
    1 teaspoon salt
    ½ teaspoon ground black pepper
  • Place the chicken breasts, potatoes, broccoli, and carrots into a gallon-sized ziploc bag. Pour the marinade into the bag, and zip the bag shut. Use your hands to distribute the marinade evenly into the chicken and vegetables. Transfer the bag to the refrigerator for 30 minutes.
    1 pound chicken breasts
    1 pound baby gold potatoes
    3 cups broccoli florets
    ½ pound baby carrots
  • After the chicken and vegetables marinate, pour them onto the prepared baking sheet and discard the excess marinade.
  • Bake for 45 minutes or until the chicken is cooked through and the potatoes are fork tender. 
  • Store any leftovers in the refrigerator for up to 3 days.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the sheet pan chicken and veggies. Actual calories will vary.
 
*For more information and tips, please refer to the post.

Nutrition

Serving: 1cupCalories: 255kcalCarbohydrates: 16gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 36mgSodium: 394mgPotassium: 648mgFiber: 3gSugar: 3gVitamin A: 4150IUVitamin C: 49mgCalcium: 41mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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In keeping with the theme of simple and wholesome, today we’re sharing another delicious dinner idea.

It’s our sheet pan chicken and veggies dish. Kim created a quick marinade to flavor the meat and vegetables.

Then roasted everything in the oven on one sheet pan. It doesn’t get much easier than that.

Best of the all, the recipe still uses whole ingredients like carrots, potatoes, and broccoli.

In short, this is a balanced, flavorful dinner that you can create in less than 90-minutes.

If you’d prefer something with a shorter cook time that doesn’t require a marinade, try this chicken green beans and potatoes recipe. It has similar ingredients and is just as tasty!

Roasted meat and vegetables on a sheet pan.
Top-down view of the freshly roasted meat and vegetables.

Recipe Tips:

  • When marinating the ingredients, I recommend placing the zip-top bag into a large mixing bowl. Just in case it leaks. That’s a mess you don’t want inside your refrigerator.
  • If you don’t have parchment paper, you can use non-stick cooking spray to grease the pan.
  • Flipping the chicken and veggies halfway through the cooking process is not needed. However, if you feel the urge to do so, it won’t hurt anything.
An up-close view of meat and veggies on a plate.

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