Sheet Pan Chicken & Veggies (The Weeknight Dinner That Does All the Work)
One pan, minimal prep, and a dinner everyone can get behind.
Some nights, the best kind of dinner is the one that mostly cooks itself. When you’re coming off a long day of work, school pickups, and general family chaos, standing over the stove just isn’t it.
This sheet pan chicken and veggies is one of those recipes that feels like a small win. You toss everything on one pan, slide it into the oven, and let it do its thing while you help with homework or just take a minute to breathe. It’s simple, flexible, and perfect for busy families who want a real meal without extra effort.
Sheet Pan Chicken & Veggies Recipe (Serves 4)
Ingredients
1 to 1½ lbs chicken breast or chicken thighs, cut into chunks
2 cups broccoli florets
1 cup baby carrots, halved
1 bell pepper, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper, to taste
Optional for serving:
Ranch, honey mustard, or BBQ sauce
Lemon wedges
Instructions
Preheat the Oven
Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.Prep the Pan
Add the chicken and vegetables to the sheet pan.Season Everything
Drizzle olive oil over the chicken and veggies. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.Toss to Coat
Use your hands or a spatula to toss everything until evenly coated and spread into a single layer.Bake
Bake for 20–25 minutes, flipping once halfway through, until the chicken is cooked through and veggies are tender.Serve
Serve as-is or with rice, potatoes, or naan. Add a squeeze of lemon or a side of dip if you like.
Why This Recipe Works for Busy Families
• Everything cooks on one pan
• Minimal prep and cleanup
• Easy to customize with different veggies
• Mild flavors kids enjoy
• Great for leftovers and meal prep
It’s the kind of dinner you can make without thinking too hard — which is exactly what busy nights call for.
Picky Eater Tips
This meal is easy to adjust for kids who prefer simple foods.
✔️ Serve chicken plain with a favorite dip
✔️ Add one vegetable you know they already like
✔️ Keep foods separated on the plate
✔️ Let kids help season or toss the veggies
Even if they only eat the chicken tonight, that still counts.
Easy Variations
Switch it up based on what you have on hand:
• Swap broccoli for green beans or cauliflower
• Use baby potatoes or sweet potatoes (add 10 minutes of cook time)
• Try Italian seasoning instead of paprika
• Use taco seasoning and serve with rice
• Add sausage for a fun change
Healthy Swaps (If You Want Them)
• Use chicken thighs for extra flavor
• Add more vegetables
• Use olive oil spray instead of drizzle
• Serve over cauliflower rice
No pressure to make it “perfect.” Easy and nourishing is the goal.
Storage & Leftovers
• Store leftovers in an airtight container for up to 4 days
• Reheat in the oven, skillet, microwave, or air fryer
• Great for lunch bowls the next day
Frequently Asked Questions
Can I prep this ahead of time?
Yes. Chop everything and store it raw in the fridge up to 24 hours before baking.
Can I use frozen veggies?
Fresh works best, but frozen is fine. Expect a little extra moisture.
How do I know the chicken is done?
Chicken is cooked when it reaches an internal temperature of 165°F and is no longer pink inside.
Can I double this recipe?
Yes. Use two sheet pans so everything cooks evenly.
This sheet pan chicken and veggies recipe is a true weeknight lifesaver. It’s simple, forgiving, and flexible — the kind of meal that fits into real family life without adding stress. One pan, one dinner, and one less thing to worry about.
Looking for another easy, low-effort dinner?
Try One-Pot Veggie Pasta next — a cozy, kid-friendly favorite with only one pot to clean.
