Ridiculously Easy Sheet Pan Chicken with Veggies

This no-fuss, flavor-packed dinner comes together in no time. You’ll love this Ridiculously Easy Sheet Pan Chicken with Veggies because of the juicy, seasoned chicken, perfectly roasted veggies, and a zesty lemon finish. Everything cooks on a single sheet pan for minimal cleanup, making it great for busy weeknights.

Sheet pan meals will never get old because we always need back pocket recipes where you can just toss everything together, throw it in the oven and let the magic happen. I specifically love recipes where I don’t need to use a separate pan to cook chicken. As a busy home cook, I don’t need to clean another pan just because! Bite sized pieces of chicken mixed with your favorite veggies, or whatever you have left in the fridge? Sign me up.

A good quality sheet pan is one of the most used items in my kitchen. I use it for everything from sheet pan meals, to baking and more! I suggest having at least two on hand.

The Secret to Amazing Flavor

Let’s talk about what makes this dish shine. For a salad, it’s all about the dressing. For this dish, it’s all about the marinade, which is basically just a dressing for non-salad foods, right? Marinades don’t need to be overcomplicated. I kept it simple as always with the perfect mix of olive oil, garlic, onion powder, oregano, and bright lemon zest. The lemon juice at the end? I’m so predictable.

Now, onto the veggies. Baby potatoes, red onion, bell pepper, and broccoli—hello, color! Not only do they make the dish stunning, but they also add great texture. You know how I feel about playing with texture in food! The potatoes get crispy on the outside, creamy on the inside. The red onion caramelizes into sweet perfection. The bell pepper brings a little crunch, and the broccoli…well, I love broccoli, so I don’t need convincing. Don’t love one of those veggies, swap it out!

And let’s not forget the chicken. Because it’s cut into bite-sized pieces, it cooks quickly and stays super tender. No dry, sad chicken here!

Ingredients You’ll Need (but it’s flexible)

• Olive oil – gets it nice n’ crispy
• Spices – salt, pepper, garlic powder, onion powder, oregano
• Lemon – always lemon
• Baby potatoes – I like Yukon gold because they’re creamy
• Red onion – love how it gets sweet when roasted
• Red bell pepper – or your favorite color
• Broccoli florets – buy the bag or cut up a head
• Garlic – probably add more than I suggest (more is more)
• Boneless, skinless chicken breasts – can also use thighs

Let’s make it

A few pro tips before you get started

• Make sure you preheat your oven. A hot oven is key to getting those golden, caramelized edges on your veggies.
• Don’t overcrowd the pan! Give everything space to breathe so it roasts instead of steams.
• Feel free to mix up the veggies based on what you have. Zucchini, carrots, or even Brussels sprouts would be fab.

When everything comes out of the oven, squeeze some fresh lemon juice on top, and you’re done. Serve it as is, or over rice, quinoa, or pasta if you want to stretch it even further. And just like that, dinner is ready with minimal effort and maximum flavor.

So next time you’re staring into your fridge, wondering what to make, I got you covered. It’s easy, delicious, and this sheet pan chicken dinner is waiting to become a regular in your rotation. Enjoy!

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