Description
This Sheet Pan Chicken is a simple and flavorful one-pan dinner with juicy roasted chicken and tender vegetables. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
Ingredients
- 4 bone-in chicken thighs or breasts
- 1 lb baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
Instructions
- Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper.
- Place potatoes and carrots on the sheet pan. Drizzle with half the olive oil and season lightly with salt and pepper. Toss to coat.
- In a small bowl, mix remaining olive oil, garlic, paprika, Italian seasoning, lemon juice, salt, and pepper.
- Rub mixture over the chicken pieces and place them on the pan with the vegetables.
- Bake for 25 minutes, then add broccoli and continue baking 10–15 minutes until chicken is cooked through and vegetables are tender.
- Let rest 5 minutes before serving and garnish with parsley.
Notes
Use boneless chicken for faster cooking time. Swap vegetables based on season or preference. Add a sprinkle of Parmesan cheese before serving for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
Keywords: sheet pan chicken, one pan dinner, roasted chicken and vegetables, easy weeknight meal