Imagine a dinner that's so incredibly easy, it'll make your busy weeknights a breeze while delivering restaurant-quality flavor right from your own oven. This Sheet Pan Chicken Dinner is not just a meal—it's a culinary lifesaver that combines juicy, perfectly seasoned chicken with a colorful medley of roasted vegetables, all prepared with minimal effort and maximum deliciousness. Get ready to transform your dinner routine with this foolproof recipe that will have your family asking for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and vegetables cook evenly and thoroughly.
- While the oven is preheating, prepare your chicken breasts. Pat them dry with paper towels to remove excess moisture, which helps achieve a nice sear.
- In a large mixing bowl, combine the chicken breasts with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, salt, and pepper to taste. Toss the chicken until it is evenly coated with the oil and seasonings.
- Next, prepare your mixed vegetables. If you are using fresh carrots, bell peppers, and zucchini, wash and chop them into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In the same bowl used for the chicken, add the chopped mixed vegetables. Drizzle a little more olive oil over the vegetables, and season with salt and pepper. Toss everything together until the vegetables are well coated.
- Line a large sheet pan with parchment paper or lightly grease it with cooking spray to prevent sticking. Arrange the seasoned chicken breasts in the center of the sheet pan, leaving space around each piece for the vegetables.
- Spread the mixed vegetables around the chicken breasts on the sheet pan, ensuring they are in a single layer for even roasting.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- Once cooked, remove the sheet pan from the oven and let it rest for about 5 minutes. This allows the juices in the chicken to redistribute, making it more tender.
- Before serving, garnish the dish with fresh thyme leaves for added flavor and a pop of color. Serve the chicken and vegetables warm, and enjoy your delicious sheet pan chicken dinner!
Tips
- • For maximum flavor, marinate your chicken for 30 minutes to 2 hours before cooking if time allows • Ensure vegetables are cut to similar sizes to guarantee even cooking • Use a meat thermometer to check chicken's internal temperature reaches 165°F • Don't overcrowd the sheet pan - give ingredients space to roast properly • Experiment with different herb combinations like rosemary or oregano • For extra crispy vegetables, consider broiling for 2-3 minutes at the end of cooking • Let the chicken rest for 5 minutes after cooking to retain maximum juiciness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 110mg
