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Sheet Pan Chicken and Veggies

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

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.

The sheet pan chicken and veggies on a square plate.

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.

How to make sheet pan chicken and veggies?

First, for our recipe, you need to make the marinade. Grab a small mixing bowl and a whisk.

In the bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, and pepper.

Lemon juice, oil, and spices combined in a measuring cup.

Next, go ahead and preheat your oven to 400 degrees F. and line a large sheet pan with parchment paper.

Afterward, dice the chicken and chop the vegetables. Transfer the meat and veggies to a large zip-top bag.

Diced meat and vegetables in a zip-top bag.

Now, carefully add the marinade to the bag and seal it. Massage the marinade into the ingredients.

Afterward, place the sealed bag into your fridge to marinate for at least 30-minutes.

Lemon marinade being poured over the meat and vegetables.

When the 30-minutes have passed, remove the bag from your fridge.

Transfer the chicken and vegetables to the lined sheet pan. Be sure to discard the leftover marinade.

Raw chicken and vegetables on a lined sheet pan.

Last, place the pan into the oven to roast for 45-minutes or until the potatoes are fork tender and chicken is fully cooked.

That’s it, remove it from the oven and serve. Kim and I hope you enjoy this simple dinner and wish you all the best 🙂

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.

If you like our recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for More Than Meat and Potatoes!

Join our Facebook group for more recipes from Meat and Potatoes and our sister site, Berly’s Kitchen.

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

Sheet Pan Chicken and Veggies

Yield: Approximately 6-Cups
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes

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

Ingredients

  • 1 Pound Chicken Breasts, cut into bite-sized cubes
  • 1 Pound Baby Gold Potatoes, quartered
  • 3 Cups Broccoli Florets
  • 1/2 Pound Baby Carrots

Lemon Garlic Marinade:

  • ½ Cup Olive Oil
  • ½ Cup Lemon Juice
  • 3 Cloves Garlic, minced or pressed
  • ½ Teaspoon Dried Oregano
  • ½ Teaspoon Dried Thyme
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper

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.

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.

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.

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.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 64mgSodium: 483mgCarbohydrates: 27gFiber: 6gSugar: 4gProtein: 28g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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