Roasted Chicken and Mixed Vegetables Sheet Pan Dinner Recipe
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.
- 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
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
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
- Prepare the ingredients: Rinse and pat dry the chicken breasts. Chop the mixed vegetables into bite-sized pieces to ensure even cooking.
- 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.
- 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.
- 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.
- 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
