Dinner
Sheet Pan Chicken and Vegetables
Sheet pan dinners keep weeknight cooking simple: one pan, one oven, very little cleanup. The sweet potato gets a head start so everything finishes at the same time, and a simple mix of olive oil, garlic powder, smoked paprika and oregano seasons the whole tray. A squeeze of lemon at the end brightens it up.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Easy
Serving suggestion; may differ from the recipe.
Ingredients
Servings
Original recipe makes 4 servings.
For the tray
For the seasoning
To serve
Allergens
No major allergens in the listed ingredients. Brands vary, so check labels for allergens and cross-contact.
Instructions
Step 1: Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
Step 2: In a small bowl, stir together the olive oil, garlic powder, smoked paprika, oregano, about 3/4 teaspoon salt and a few grinds of pepper.
Step 3: Toss the sweet potato cubes with about one-third of the seasoned oil on the baking sheet, spread them out and roast for 10 minutes.
Step 4: Meanwhile, in a large bowl, toss the chicken, broccoli, bell pepper and red onion with the remaining seasoned oil. Wash your hands and any surfaces that touched raw chicken.
Step 5: Take the sheet out of the oven, add the chicken and vegetables, and spread everything into a single layer. Use two pans if it is crowded.
Step 6: Roast for 20 to 25 minutes, stirring once halfway, until the vegetables are tender and browned at the edges and the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
Step 7: Squeeze lemon wedges over the tray and serve.
Tips
Cut the chicken into evenly sized pieces so they cook at the same rate, and check the thickest piece with a thermometer.
Crowding the pan steams the vegetables instead of roasting them. If they are touching edge to edge, split them between two sheets.
Swap in other sturdy vegetables such as cauliflower, zucchini or Brussels sprouts, keeping the pieces about the same size.
Storage
Refrigerate leftovers within 2 hours in covered containers and eat within 3 to 4 days. Reheat until the chicken is steaming hot, to 165°F (74°C).
