Imagine coming home after a long day and creating a delicious, nutritious meal with minimal cleanup and maximum flavor - sounds too good to be true? This One Sheet Pan Chicken Vegetables recipe is about to become your new weeknight hero! With just a handful of ingredients and one simple baking sheet, you'll transform ordinary chicken and vegetables into a mouthwatering dinner that will have everyone asking for seconds. Perfect for busy home cooks who want restaurant-quality meals without the hassle, this recipe is your ticket to stress-free cooking.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to achieve a nice golden brown on the chicken and vegetables.
- While the oven is preheating, prepare your ingredients. Rinse the chicken breasts under cold water and pat them dry with paper towels. This helps to ensure they roast properly.
- In a large bowl, combine the mixed vegetables (carrots, bell peppers, and zucchini). If you're using whole carrots, slice them into thin rounds or matchsticks to ensure even cooking.
- Add the olive oil to the bowl with the mixed vegetables. Sprinkle in the garlic powder, paprika, salt, and pepper. Toss the vegetables until they are evenly coated with the oil and seasonings.
- On a large sheet pan, arrange the seasoned vegetables in a single layer. Make sure there's enough space between them for even roasting.
- Next, season the chicken breasts with salt, pepper, garlic powder, and paprika. Rub the seasonings into the meat for better flavor.
- Place the seasoned chicken breasts on the sheet pan, nestled among the vegetables. Ensure they are spaced out to allow heat to circulate.
- Transfer the sheet pan to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
- Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, keeping it moist.
- Serve the chicken breasts alongside the roasted vegetables. Enjoy your one-sheet pan meal with family or friends!
Tips
- Always pat your chicken dry before seasoning to ensure a crispy exterior and better browning.
- Cut vegetables into similar-sized pieces to guarantee even cooking.
- Don't overcrowd the sheet pan - leave space between ingredients for proper roasting.
- Use a meat thermometer to check chicken's internal temperature, aiming for 165°F.
- Let the chicken rest for 5 minutes after cooking to retain its juiciness.
- For extra flavor, experiment with different herb and spice combinations.
- Line your sheet pan with parchment paper for easier cleanup.
- Choose vegetables with similar cooking times to prevent some from becoming overcooked.
Nutrition Facts
Calories: 205kcal
Carbohydrates: 5g
Protein: 23g
Fat: 9g
Saturated Fat: g
Cholesterol: 80mg
