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A hand with tongs serves roasted chicken, vegetables and lemon slices on a baking sheet.

30-Minute Sheet Pan Chicken Recipe

Author: Jessica Haggard
Brighten up your dinner table with this sheet pan chicken dinner! Packed with flavor, this one-pan dish is quick to prep and cooks all together for an easy meal. Prep for just 10 minutes to season the chicken and veggies, then you can sit back and relax as your oven takes care of the rest. What’s not to love?
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 237 kcal

Ingredients
 
 

  • 2 medium chicken breasts boneless and skinless , cut into 1-inch pieces
  • 4 tablespoons olive oil divided
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt divided
  • ¼ teaspoon ground black pepper
  • 2 cups broccoli florets
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 medium zucchini cut into 1-inch pieces
  • 1 medium lemon

Instructions
 

  • Preheat the oven to 400 °F. Lightly grease or line a large, rimmed sheet pan with parchment paper.
  • Toss the chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and black pepper in a medium bowl. Scatter the meat onto the tray.
  • Add all of the diced vegetables to the same, now empty bowl, and toss with the remaining olive oil and remaining salt.
  • Arrange the vegetables evenly on the sheet pan in a single layer, mixing them in with the chicken.
  • Bake for 20 minutes, stirring halfway through the cooking time, until the chicken is cooked through with an internal temperature of 165 °F and vegetables are tender.
  • Serve with fresh lemon zest and a garnish of lemon slices or a squeeze of fresh juice.

Video

Notes

  • Chop the veggies and chicken into uniform sizes so they cook at the same rate.
  • Spread everything out in a single layer to allow proper roasting. Overcrowding traps steam, making the veggies soggy instead of caramelized.
  • Stirring the ingredients halfway through baking helps them cook evenly and get more color.
  • If you have extra time, let the chicken sit in olive oil, lemon juice, and seasoning for 30 minutes before baking to enhance flavor and tenderness.
Serve: Sheet pan chicken is a complete meal on its own, but pairing it with the right sides can take it to the next level. For something hearty, serve it with rice, quinoa, or mashed potatoes to soak up all the delicious flavors. For something light and refreshing, toss it with a crisp green salad or use it as a filling for tortillas or pita wraps.
Store: Place leftovers in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 1 month. To reheat, transfer to a lightly greased baking sheet and warm in the oven at 350 F until warmed through. Thaw frozen sheet pan chicken overnight in the refrigerator before reheating.

Nutrition

Calories: 237kcalCarbohydrates: 11gProtein: 15gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 36mgSodium: 524mgPotassium: 631mgFiber: 4gSugar: 4gVitamin A: 1710IUVitamin C: 117mgCalcium: 63mgIron: 2mg
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