This easy sheet pan chicken dish is all about flavor and colors! Juicy chicken pieces roast alongside vibrant veggies like bell peppers and zucchini. Yum!
It’s a dinner win since everything cooks on one pan—less mess for me to clean! Plus, I just love how the veggies crisp up perfectly. Dinner made easy and tasty!
Key Ingredients & Substitutions
Chicken: Chicken breasts are great for this recipe, but chicken thighs can add more flavor and juiciness. If you’re looking for a lighter option, try using turkey cutlets instead.
Bell Peppers: Red and yellow peppers add color and sweetness. Feel free to use green peppers if they’re what you have on hand, or swap in any other favorite veggies like carrots or broccoli for variety!
Zucchini: Zucchini complements the dish well. If you’re out of zucchini, yellow squash is a good substitute. You can also use eggplant for a different twist.
Olive Oil: This adds moisture and flavor. You can use avocado oil or vegetable oil if you need a different cooking oil or want to avoid olive oil due to allergies.
Herbs and Spices: The mix of garlic powder, smoked paprika, and Italian herbs is key for taste. If you’re missing any of these, you can use fresh garlic and spices like cumin or chili powder for extra kick.
How Do You Ensure Even Cooking for Chicken and Vegetables?
To get perfectly cooked chicken and veggies, it’s important to cut everything into similar sizes for even roasting. Here’s how you can make it work:
- For chicken, pieces should be about the same size. Avoid too thick cuts, as they take longer to cook.
- Slice the veggies to a uniform thickness. Large chunks will take longer to cook, while small pieces may burn.
- Spread the veggies evenly across the pan to create more surface area for roasting. Avoid overcrowding!
- Cooking at a higher temperature (425°F) helps caramelization, giving both chicken and veggies that delicious roasted flavor.
Easy Sheet Pan Chicken With Colorful Veggies
Ingredients You’ll Need:
For the Chicken and Veggies:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
Seasoning and Oil:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges for serving
How Much Time Will You Need?
This recipe is pretty quick! You’ll spend about 10 minutes prepping the ingredients, and then 20-25 minutes roasting in the oven. Total time is around 35-40 minutes, perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps the chicken cook quickly and gives your veggies a lovely caramelization!
2. Prepare the Veggies:
In a big bowl, toss together the sliced red and yellow bell peppers, zucchini, red onion wedges, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and sprinkle in half of the garlic powder, smoked paprika, Italian herbs, salt, and pepper. Mix it all up until the veggies are evenly coated.
3. Arrange the Veggies on the Sheet Pan:
Spread the seasoned veggies on your prepared sheet pan in a single layer. This helps them roast evenly without steaming.
4. Season the Chicken:
Pat your chicken breasts dry with a paper towel. In the same bowl you used for the veggies, add the chicken and drizzle the remaining olive oil over the top. Season with the rest of the garlic powder, smoked paprika, salt, and pepper. Make sure to rub the seasoning into the chicken for great flavor!
5. Place Chicken on the Veggies:
Place the seasoned chicken breasts on top of the veggies on the sheet pan. Grab a spatula if you need help moving them around.
6. Roast It All Together:
Pop the sheet pan in the oven and roast it for about 20-25 minutes. Keep an eye on it, and make sure the chicken is cooked through (it should reach an internal temperature of 165°F/74°C), while the veggies get tender and caramelized.
7. Optional Final Touch:
If you want a nice golden look, switch to broil for 2-3 minutes at the end, but watch it closely to prevent burning!
8. Serve and Enjoy:
Once it’s done, take it out of the oven and sprinkle fresh parsley over everything. Serve with lemon wedges on the side for a zesty touch if desired. Enjoy your colorful, flavorful, and easy sheet pan chicken dinner!
FAQ for Easy Sheet Pan Chicken With Colorful Veggies
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it before cooking! Thaw chicken in the fridge overnight or in a sealed plastic bag submerged in cold water for a quicker option. Pat it dry to avoid excess moisture when roasting.
How Can I Make This Recipe Dairy-Free?
This recipe is already dairy-free! The only ingredients used are chicken and vegetables, seasoned with herbs and olive oil. If you’re looking for extra creaminess without dairy, consider drizzling with a little tahini or avocado after cooking!
Can I Prepare This Dish Ahead of Time?
Absolutely! You can chop the vegetables and season the chicken a few hours ahead. Just keep the ingredients covered in the refrigerator until you’re ready to cook. It’s a great way to save time on busy days!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) or in the microwave, stirring occasionally to ensure even heating. Enjoy your delicious meal again!
