Roasted Chicken and Mixed Vegetables Sheet Pan Dinner Recipe

Introduction

This easy roasted chicken and vegetable dish is perfect for a quick and healthy weeknight dinner. With simple ingredients and minimal prep, you’ll have a flavorful meal on the table in about 35 minutes.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cups mixed vegetables (such as bell peppers, zucchini, carrots, and broccoli), chopped
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
2. Step 2: Rinse and pat dry the chicken breasts. Chop the mixed vegetables into bite-sized pieces to ensure even cooking.
3. Step 3: In a large bowl, combine the chicken breasts and mixed vegetables. Drizzle olive oil over everything, then sprinkle with salt and pepper. Toss until all pieces are evenly coated.
4. Step 4: Spread the chicken and vegetables in a single layer on a large sheet pan, making sure not to overcrowd so they roast properly instead of steam.
5. Step 5: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and lightly caramelized.
6. Step 6: Remove from the oven, let rest for a few minutes, then serve the chicken and roasted vegetables warm for a hearty, healthy dinner.

Tips & Variations

• To add extra flavor, marinate the chicken in your favorite herbs and spices for 30 minutes before roasting.
• Swap in seasonal vegetables like asparagus or sweet potatoes for a different twist.
• If you prefer a crispier finish, broil the chicken and vegetables for the last 2-3 minutes of cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but roasting time will increase. Bone-in breasts usually take 35-40 minutes to cook through at 400°F (200°C). Always check with a meat thermometer to ensure safety.

What if I don’t have mixed vegetables on hand?

You can use any vegetables you prefer or have available. Just chop them into similar-sized pieces to ensure even roasting.

Roasted Chicken and Mixed Vegetables Sheet Pan Dinner Recipe

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A quick and easy roasted chicken and mixed vegetable dinner perfect for a healthy weeknight meal. This recipe features tender, juicy chicken breasts and colorful vegetables roasted together with olive oil and simple seasonings for a flavorful and nutritious dish.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cups mixed vegetables (such as bell peppers, zucchini, carrots, and broccoli), chopped
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
2. Prepare the ingredients: Rinse and pat dry the chicken breasts. Chop the mixed vegetables into bite-sized pieces to ensure even cooking.
3. Toss with oil and seasoning: In a large bowl, combine the chicken breasts and mixed vegetables. Drizzle olive oil over everything, then sprinkle with salt and pepper. Toss until all pieces are evenly coated.
4. Arrange on sheet pan: Spread the chicken and vegetables in a single layer on a large sheet pan, making sure not to overcrowd so they roast properly instead of steam.
5. Roast in the oven: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and lightly caramelized.
6. Serve warm: Remove from the oven, let rest for a few minutes, then serve the chicken and roasted vegetables warm for a hearty, healthy dinner.

Notes

• Use a meat thermometer to ensure chicken is fully cooked to 165°F (74°C).
• Feel free to substitute vegetables based on preference or seasonality.
• Letting the chicken rest after roasting helps keep it juicy.
• Do not overcrowd the pan to ensure proper roasting instead of steaming.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: roasted chicken, roasted vegetables, healthy dinner, easy chicken recipe, quick weeknight meal