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21) Chicken and Vegetable Sheet-Pan Dinner

Simple, fresh, with juicy chicken and roasted vegetables that get a little crispy on the edges. One pan into the oven, and dinner takes care of itself for 30 minutes. I pull this out on zero-energy nights, and it always looks like more of a planned meal than it actually was.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1½ pounds)
  • 2 cups broccoli florets
  • 2 cups baby potatoes halved
  • 1 red bell pepper sliced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning

Method
 

  1. Preheat your oven to 400°F and line a large baking sheet with foil.
  2. Place the chicken in the center of the pan. Spread the vegetables around it in a single layer.
  3. Drizzle olive oil over everything.
  4. Sprinkle salt, pepper, garlic powder, and Italian seasoning on top.
  5. Use clean hands or a spoon to toss the vegetables so they are coated in oil and seasoning.
  6. Bake for 25 to 30 minutes, until the chicken reaches 165°F inside and the potatoes are tender.
  7. Let it rest for 5 minutes before serving.