Sheet Pan Chicken and Vegetables
Juicy sheet pan chicken and vegetables with garlic-herb seasoning, one pan, about 40 minutes, naturally gluten-free. Perfect for busy weeknight dinners with minimal cleanup.
Ingredients
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 cup broccoli florets
- 1 large red or yellow bell pepper, cut into bite-sized chunks
- 1 cup baby potatoes, halved or 1 medium zucchini, thick half-moons
- 1 small red onion, cut into wedges
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ tsp smoked paprika
- ¾ tsp kosher salt
- ¼ tsp black pepper
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
Instructions
- Heat the oven. Preheat to 400°F (200°C). Line a large rimmed baking sheet with parchment or lightly oiled foil.
- Cut everything even. Pat the chicken dry. Cut chicken and vegetables into similar bite-sized pieces so they roast at the same pace.
- Make the seasoning oil. In a large bowl, whisk olive oil, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper until it looks like a loose paste.
- Toss well. Add chicken and vegetables to the bowl. Toss until every piece looks shiny and speckled with spice. No dry white spots on the chicken.
- Spread in a single layer. Tip onto the sheet pan. Spread out. Crowding steams; use a second pan if the pieces are piled up.
- Roast. Bake 20–25 minutes, stirring halfway, until the vegetables are tender with browned edges and the chicken reaches 165°F (74°C) in the thickest piece. Use the [USDA safe temperature chart for poultry](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart).
- Finish. Squeeze lemon over the hot pan, sprinkle parsley, and serve right away while the edges are still crisp.