Sheet Pan Roasted Chicken and Vegetable Medley
This one-pan chicken and vegetable dish is a weeknight lifesaver. It's easy to make, packed with flavor, and healthy to boot. The chicken is juicy and tender, the vegetables are roasted to perfection, and the whole dish is coated in a savory sauce. Plus, it's all made on one sheet pan, so cleanup is a breeze.
I first developed this recipe back when I was a young cook, fresh out of culinary school. I was working at a small restaurant, and I was always looking for ways to make my life easier. One night, I was tasked with making a chicken and vegetable dinner for a large group of people. I didn't have a lot of time, and I didn't want to spend hours slaving over a hot stove. So, I decided to try roasting everything on a sheet pan. It was a huge success! The chicken was cooked perfectly, the vegetables were roasted to perfection, and the whole dish was full of flavor. Plus, it was so easy to make. I've been making this recipe ever since, and it's become a favorite of mine and my family.
Sheet Pan Roasted Chicken and Vegetable Medley Sheet Pan Roasted Chicken and Vegetable Medley Sheet Pan Roasted Chicken and Vegetable Medley Sheet Pan Roasted Chicken and Vegetable Medley
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound baby potatoes, halved
  • 1 pound broccoli florets
  • 1/2 pound Brussels sprouts, trimmed and halved
  • 1/2 cup chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the chicken, olive oil, salt, pepper, garlic powder, and onion powder. Toss to coat.
  3. Add the potatoes, broccoli, and Brussels sprouts to the bowl and toss to coat.
  4. Spread the chicken and vegetables in a single layer on a large baking sheet.
  5. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Garnish with parsley before serving.
Why It Works
  • Roasting the chicken and vegetables on a sheet pan ensures that they cook evenly and develop a delicious caramelized exterior.
  • The combination of olive oil, salt, pepper, garlic powder, and onion powder creates a flavorful coating for the chicken and vegetables.
  • The addition of fresh parsley adds a bright, herbaceous flavor to the dish.