Easy Sheet-Pan Chicken & Vegetables

Easy Sheet-Pan Chicken & Vegetables

Serves: 2–4 Prep Time: 10 minutes Cook Time: 25–30 minutes

Ingredients

• 4 boneless, skinless chicken thighs or breasts

• 3 cups vegetables (broccoli, carrots, green beans, bell peppers, or zucchini)

• 2–3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika (optional)

• Salt and pepper, to taste

• Optional: lemon wedges or grated parmesan

Instructions

1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.

2. Prepare the vegetables. Spread them out on the sheet pan. Drizzle with half the olive oil and season lightly with salt and pepper.

3. Season the chicken. Place the chicken on the pan among the vegetables. Drizzle with remaining olive oil. Sprinkle garlic powder, Italian seasoning, paprika, salt, and pepper over everything.

4. Roast for 25–30 minutes, turning the vegetables once halfway through, until the chicken is cooked through and the vegetables are tender.

5. Finish and serve. Squeeze fresh lemon over the top or sprinkle with parmesan if desired.

   
   

Easy Variations

• Salmon version: Swap chicken for salmon fillets and roast for 15–18 minutes.

• Sausage version: Use sliced smoked sausage and reduce cooking time to 20–25 minutes.

• Mediterranean twist: Add cherry tomatoes, red onion, and olives; finish with feta.

• Spicy option: Add a pinch of red pepper flakes.

  
  

Serving Ideas

• Serve as-is for a low-effort dinner

• Add a side of rice, quinoa, or crusty bread

• Save leftovers for lunch the next day

  
  

This sheet-pan dinner is simple, comforting, and endlessly adaptable—perfect when you want a good meal without spending all evening in the kitchen.