Sheet Pan Chicken & Veggies
Quick and Healthy Sheet Pan Chicken and Vegetables with a Zesty Finish
This sheet pan chicken and veggies recipe is the ultimate easy-cleanup dinner. Tossed in simple spices and roasted until tender, the chicken is juicy and the vegetables are perfectly crisp-tender. It’s a healthy, satisfying meal ready in under an hour.
Prep Time: 15 minutes Cook Time: 35 minutes
Total Time: 50 minutes Servings: 4
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb small red potatoes, quartered
1 head broccoli, cut into florets
1 red onion, cut into wedges
1 cup cherry tomatoes
Heat It Up with Eleven Eleven Sauce: For a bright, non-spicy burst of flavor, drizzle the roasted chicken and vegetables with WesMarMi Verde right after they come out of the oven for a final Citrus and Fresh lift.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Preheat oven to 400∘F (or 200∘C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, toss the potatoes, broccoli, and red onion with 1 tablespoon of olive oil, 1/2 teaspoon of oregano, 1/2 teaspoon of thyme, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and a pinch of pepper. Spread them evenly on the prepared sheet pan.
3. Roast the vegetables for 15 minutes. While they roast, toss the chicken pieces in the same bowl with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of oregano, 1/2 teaspoon of thyme, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and a pinch of pepper.
4. After the initial 15 minutes, remove the pan from the oven. Push the vegetables to one side and add the seasoned chicken pieces and cherry tomatoes to the open space on the sheet pan.
5. Return the pan to the oven and roast for another 15–20 minutes, or until the chicken is cooked through (internal temperature of 165∘F or 74∘C) and the vegetables are tender.
Tips & Variations
For a Fresh, Citrus flavor boost, drizzle the entire sheet pan with 2 tablespoons of Eleven Eleven Sauce’s WesMarMi Verde immediately after removing it from the oven.
Swap the vegetables for other firm roasting vegetables like Brussels sprouts, carrots, or cauliflower.
Garnish with freshly chopped parsley and a squeeze of fresh lemon juice before serving for extra brightness.
Other Users Suggest
Replacing red potatoes with 1 lb peeled, chopped sweet potato for a sweeter, more nutritious starch.
Swapping dried herbs for 2 tablespoons of Italian seasoning mix for a quick and robust flavor profile.
Substituting chicken breast with 1.5 lbs sliced pork tenderloin for a different lean protein option that cooks in a similar time frame.
Storage, Reheat & Freeze
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat on a new sheet pan in the oven at 350∘F (175∘C) for 10 minutes to crisp up the vegetables and chicken.
Freeze: Freezing is not recommended as the vegetables will become mushy upon thawing.
Nutrition Facts (per serving) Calories:
410 Protein: 40g Carbs: 35g Fat: 14g
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