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Sheet Pan Chicken with Rainbow Vegetables

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This Sheet Pan Chicken with Rainbow Vegetables is a vibrant, nutritious one-pan dinner featuring juicy chicken and a colorful mix of vegetables roasted with simple herbs and spices. Perfect for busy weeknights, it’s easy to prepare, full of flavor, and minimizes cleanup.

Ingredients

  • 4 chicken breasts or thighs
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 2 carrots, sliced thin
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper or lightly grease it.
  3. Chop all vegetables into uniform, bite-sized pieces.
  4. Arrange the chicken pieces evenly on the sheet pan.
  5. Scatter the chopped vegetables around the chicken.
  6. Drizzle olive oil over the chicken and vegetables.
  7. Sprinkle garlic powder, paprika, dried oregano, salt, and black pepper over everything.
  8. Toss the vegetables gently to coat them in seasoning, avoiding the chicken if desired.
  9. Roast for 25–30 minutes, or until the chicken reaches 165°F (75°C) and vegetables are tender and lightly caramelized.
  10. Garnish with fresh chopped parsley and serve immediately.

Notes

Use boneless chicken thighs for extra juiciness and flavor.Feel free to swap in seasonal vegetables like broccoli, sweet potatoes, or brussels sprouts.For brightness, add a splash of lemon juice or balsamic glaze before serving.Sprinkle Parmesan over the veggies before roasting for extra savory flavor.Store leftovers in an airtight container for up to 4 days in the fridge.Reheat in the oven or microwave gently to preserve texture.

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