Sheet Pan Chicken and Veggies
This sheet pan chicken and veggies recipe is an easy, one-pan meal that transforms simple ingredients into a colorful, wholesome dinner.
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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.
Notes
- Short on time? Skip the marinade and season the chicken with salt, pepper, and olive oil or your favorite seasoning.
Nutrition
Serving: 1 serving | Calories: 464kcal | Carbohydrates: 40g | Protein: 42g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 831mg | Potassium: 1929mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5934IU | Vitamin C: 80mg | Calcium: 79mg | Iron: 3mg
