Easy Sheet Pan Roasted Chicken and Veggies
This simple one pan meal makes weeknight dinners a breeze with juicy chicken and tender roasted vegetables.
recipesbynani.comI love making this recipe when my week gets busy because everything cooks together on one single tray. It saves me so much time on dishes, and the flavors of the herbs really make the whole kitchen smell wonderful.
Make sure to cut your vegetables into similar sizes so they cook evenly. If you have some extra time, you can let the chicken sit with the seasoning for a few minutes before putting it in the oven to help the flavors sink in.
🧺 Ingredients
- 1.5 lbs chicken breast, cut into bite sized pieces
- 2 large potatoes, cubed
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Place the cut chicken, potatoes, broccoli, and bell pepper onto the baking sheet.
- 3
Drizzle the olive oil over everything and sprinkle on the garlic powder, oregano, salt, and pepper.
- 4
Use your hands or large spoons to toss everything together until the chicken and vegetables are well coated.
- 5
Spread the mixture out in a single layer so everything roasts instead of steams.
- 6
Bake for 25 to 30 minutes or until the chicken is cooked through and the potatoes are tender.
- 7
Serve immediately while hot.
💡 Tips
Store leftovers in an airtight container for up to three days. This dish is great for meal prep, and you can reheat it quickly in a skillet or microwave.
Made this recipe? Let us know how it went.
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