This sheet pan chicken dinner is a quick take on my Dutch Oven Roast Chicken. With just one sheet pan, diced chicken breast, vegetables, and spices, you'll have a full dinner on the table in less than an hour!
Why You'll Love This Sheet Pan Chicken
- One Sheet Pan - You can't not love that! For easier clean up, line your sheet pan with foil or parchment paper
- It's a complete meal! - I grew up being told a complete meal had a protein, carb, and a veggie - this meal checks all the boxes!
- Pairs well with so many sauces! - I like to pair with bbq sauce, mustard, or marinara, but feel free to change it up!
Ingredients
Full recipe with measurements, listed below.
- Chicken Breast - You can definitely use whole chicken breasts for this recipe, but we prefer to cut them into bite size pieces. This ensures even cooking and you won't need a knife when it's time to eat!
- Potatoes - We prefer to use red potatoes cut into ⅛ths but you can use any potato you like!
- Carrots - When adding carrots to this recipe, please note that the carrots will be al dente. If you want a more tender carrot, try boiling them first.
- Onion - The recipe calls for 1 roughly diced onion, but I would suggest adding more! The sweetness and umami it adds to the recipe is so yummy!
- Olive Oil, Salt & Pepper - Helps flavor and cook up the recipe!
The Spice Mix
This is my go to spice mix! I use it on so many things, but I particularly love in this recipe and on my Dutch Oven Roast Chicken.
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Dried Oregano
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
How to Make This Recipe
Full detailed recipe listed below.
- Preheat the oven to 400 degrees F. Prepare a large baking sheet with foil or parchment paper.
- Cut potatoes, carrots, and onions into bite size pieces. Add to a bowl with olive oil, salt, pepper and spice mix. Toss well to coat then add to the prepared baking sheet.
- Bake vegetables for 20 min.
- While the vegetables are baking, add the diced chicken to a bowl with olive oil, salt, pepper, and spice mix. Toss well to coat.
- When vegetables are done, add chicken and bake another 20 minutes until the chicken has an internal temperature of 165 degrees F and the vegetables are fork tender (the carrots may be more al dente.)
- Serve immediately with your favorite dipping sauce!
FAQ's
Can this easy sheet pan dinner be prepped ahead?
That's the best part! You can prep the chicken and vegetables and store in the fridge for 1-2 days or in the freezer for up to three months.
How to keep chicken breast moist while baking?
First, make sure season the chicken before baking. This will act like a brine, adding flavor and trapping moisture. Next, don't over-bake! As soon as they reach 166°F, remove them from the oven.
Can you cook chicken breasts and veggies in the same pan?
Yes! And we prefer it that way! However, if you want to avoid softer veggies, it's better to bake on separate sheet pans.
How do I store leftover chicken and vegetables?
Store leftovers in an airtight container in the fridge for 3-5 days. Leftovers are the best way to get a healthy dinner two nights in a row. I also like to add this over a bed of lettuce with some olive oil and vinegar for a quick salad!
Tips
- Cut the chicken breasts into bite size pieces and season well before baking. The salt acts like a dry brine to keep the breasts moist.
- Cut the potatoes as evenly as possible so that they all finish cooking at the same time.
- Don't overcook the chicken. As soon as it reaches 165°F, remove it from the oven.
- Line your sheet pan with foil or parchment paper for easier cleanup.
Looking for more Chicken Recipes?
Check out these other chicken recipes for quick dinner ideas!
Did You Make this Recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
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📋 Recipe
Sheet Pan Chicken & Vegetables
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Ingredients
- 1 Pound Chicken Breast cut into bite size pieces
- 8 oz Red Potatoes cleaned and cut into bite sized even pieces
- 8 oz Carrots peeled and cut into bite sized even pieces
- 1 Large Onion peeled and diced into bite size pieces
- ½ Cup Olive Oil divided
- 1 Teaspoon Salt divided
- 1 Teaspoon Freshly Ground Black Pepper divided
- 2 Teaspoon Garlic Powder divided
- 2 Teaspoon Onion Powder divided
- 2 Teaspoon Dried Oregano divided
- 2 Teaspoon Paprika divided
Instructions
- Preheat the oven to 400 degrees F. Prepare a baking sheet with foil or parchment paper.
- In a large bowl, add potatoes, carrots, onion, half the oil and half the spices. Toss to coat then add to prepared sheet pan.
- Bake vegetables for 20 minutes. Remove from oven and toss.
- While vegetables are baking, add chicken to a large bowl with the remaining oil and spices. Toss to coat well.
- Add the chicken to the baking sheet with the vegetables. Toss to combine then bake for an additional 20 minutes
- Serve immediately with favorite dipping sauce.
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