Recipe

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This sheet pan chicken and veggies recipe is an easy, one-pan meal that transforms simple ingredients into a colorful, wholesome dinner.

Busy weeknight? Toss everything onto a baking sheet and let the oven do the rest. Juicy chicken, roasted veggies, and zero extra cleanup.

top view of a sheet pan with chicken breasts, carrots, zucchini, and potatoes

Chicken Breasts & Veggies on a Sheet Pan

This sheet-pan chicken and veggies is the ultimate flex meal when I’m facing cooking dinner while doing laundry and helping the kids with their homework.

I start by infusing my chicken with flavor using my quick lemon chicken marinade, then I gather whatever veggies I have in the fridge to turn them from a roasted vegetable side dish into a full dinner.

Ingredients

To marinate the chicken breasts, you’ll need olive oil, garlic cloves, dried oregano, salt, and black pepper. The veggies I use to roast on the side are zucchini, carrots, cherry tomatoes, and potatoes. Feel free to roast other veggies you have on hand.

How to Bake Chicken & Veggies on a Sheet Pan

Here are the steps and tips to make this dinner with no fuss:

Marinate the chicken in a ziplock bag for 20 minutes. In the meantime, preheat the oven, line a baking sheet, and chop the veggies. If you don’t have time to marinate the chicken, simply season it with salt, pepper, and olive oil or your favorite seasoning.
Season the veggies and potatoes on the baking sheet, leaving some room for the chicken breasts. Don’t add the tomatoes yet.
Roast the chicken and veggies for 35 to 40 minutes. After 25 minutes, add the cherry tomatoes. Keep cooking until the potatoes are soft, the veggies are golden brown and tender, and chicken’s internal temperature reaches 165F.

Is It Safe to Put Raw Chicken Next to Veggies?

Yes, cooking raw chicken with veggies in the same sheet pan is a safe method. Just make sure the chicken meat is fully cooked before serving.

Know When It’s Done

You’ll know this sheet pan chicken and veggies are done when the potatoes are soft, the vegetables are tender and golden brown, and the chicken breasts’ internal temperature reaches 165F in the thickest part. I recommend using a meat thermometer to check chicken’s doneness.

Sheet Pan Chicken and Veggies

Servings: 4

Prep Time: 10

Cook Time: 35

Total Time: 45

This sheet pan chicken and veggies recipe is an easy, one-pan meal that transforms simple ingredients into a colorful, wholesome dinner.

5 from 5 votes

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Ingredients

Chicken & marinade:

1.5 lbs chicken breasts
2 tablespoons olive oil
2 cloves garlic, grated
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Veggies & potatoes:

3 medium yellow potatoes, quartered
2 medium zucchini, sliced vertically
2 large carrots, peeled and sliced
1 pint cherry tomatoes
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper

Instructions

Prep:

Preheat the oven to 400F with the top rack in the middle position. Line a baking sheet with parchment paper.
Place the chicken breasts and marinade ingredients in a ziplock bag and marinate for 20 minutes while you prepare the other ingredients.
Meanwhile, chop the veggies and potatoes and place them on a baking sheet. Drizzle them with 1 tablespoon of olive oil, ½ teaspoon salt, and ½ teaspoon of pepper. Toss to distribute the seasoning over the veggies. Don't add the tomatoes yet.
Move the veggies and potatoes to the side and make room for the chicken breasts.

Roast:

Roast in the preheated oven for a total 35-40 minutes. At 25 minutes in, distribute the cherry tomatoes throughout. Keep cooking for the remainder of the time, until the potatoes are soft, the veggies are golden brown and tender, and the chicken’s internal temperature has reached 165F.
Remove it from the oven and serve.