Description
Chicken and Veggies kept me grounded during long Austin shifts, when I’d race home, toss chicken and veggies on a sheet pan, and let the oven work its quiet magic. Bright colors, caramelized edges, and dinner in under an hour without stress—that’s my kind of cooking.
Ingredients
1.5–2 lb boneless, skinless chicken breasts or thighs
1 lb baby potatoes
2 cups broccoli florets
1 red bell pepper
1 red onion
2 carrots, cut small
3 tbsp olive oil
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
Zest of 1 lemon
Lemon wedges
Chopped parsley
Instructions
1. Heat oven to 425°F and line a large sheet pan.
2. Toss potatoes, carrots, broccoli, pepper, and onion with oil, seasoning, garlic, paprika, salt, pepper, and lemon zest.
3. Spread vegetables evenly and nestle chicken on top. Drizzle with oil and season.
4. Roast 20–28 minutes until chicken reaches 165°F and veggies are golden.
5. Optional: broil 1–3 minutes for extra color.
6. Rest 5 minutes, garnish with parsley and lemon, and serve.
Notes
Dry chicken well and preheat the pan for better browning.
Cut veggies evenly so they cook at the same rate.
Don’t overcrowd the pan to avoid steaming.
Use a thermometer—pull chicken at 165°F.
Refrigerate 4 days or freeze 3 months; reheat in oven, skillet, or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6
- Sodium: 520
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 28
- Cholesterol: 85