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Sheet pan chicken and vegetables roasted on a baking tray for a quick weeknight dinner

20-Minute Sheet Pan Chicken and Veggies

A quick, one-tray sheet pan dinner with chicken and roasted vegetables, ready in about 20-25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or breasts cut into chunks
  • 2 cups broccoli florets
  • 1 cup baby carrots halved lengthwise
  • 1 red bell pepper sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
  2. In a large bowl, toss the chicken, broccoli, carrots, and bell pepper with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
  3. Spread the chicken and vegetables in a single layer on the prepared sheet pan.
  4. Roast for 18-20 minutes, until the chicken reaches 165°F internally and the vegetables are tender.
  5. Let rest for a few minutes, then serve warm.