When life gets busy, there’s nothing better than an easy sheet pan chicken dinner. It’s healthy, full of flavor, and requires only one pan, no mess, no stress. Juicy chicken breasts, colorful vegetables, and aromatic herbs come together beautifully for a meal that looks and tastes amazing.
📋 Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium carrots, sliced
- 1 small red onion, wedged
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp thyme
- ½ tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
🍽️ Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper in a bowl.
- Arrange chicken and vegetables evenly on the sheet pan.
- Drizzle the mixture over everything and toss to coat.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Broil for an extra 2–3 minutes for golden edges.
- Serve immediately and sprinkle fresh parsley on top.
💡 Tips for Perfect Easy Sheet Pan Chicken
To make your easy sheet pan chicken even better, cut vegetables to similar sizes for even cooking. Add veggies that cook faster (like zucchini or asparagus) halfway through baking. You can also marinate the chicken for 30 minutes to deepen the flavor. For a lighter meal, use skinless chicken thighs or combine with roasted sweet potatoes for natural sweetness.
❓ Frequently Asked Questions
Q: Can I make this recipe ahead of time?
Yes, prep all ingredients in advance and refrigerate them. Bake fresh when ready to serve, it keeps the veggies crisp.
Q: Can I use frozen chicken or vegetables?
You can, but make sure to thaw and pat them dry completely to avoid sogginess.
Q: What makes easy sheet pan chicken healthier?
It’s baked instead of fried, uses lean protein, and includes a variety of vegetables, all cooked together with just a drizzle of olive oil.
