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–+ servings
Sheet Pan Chicken Dinner

Juicy Sheet Pan Chicken Dinner for Easy Weeknight Meals

This Sheet Pan Chicken Dinner is a quick, nutritious, and flavorful meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts Thighs can be substituted for added flavor.
  • 4 tablespoon olive oil Can substitute with canola or avocado oil.
  • 1 tablespoon paprika Use smoked paprika for extra depth of flavor.
  • 1 teaspoon garlic powder Fresh minced garlic offers a more robust taste.
  • 1 teaspoon onion powder Fresh onions can be used but may change texture.
  • ¼ teaspoon cayenne pepper Optional; skip for milder flavor.
  • salt Essential for seasoning.
  • black pepper Essential for seasoning.
For the Vegetables
  • 1 red onion Cut into wedges; shallots can be substituted.
  • 2 bell peppers Any color, cut into 1-inch pieces.
  • 1 lb baby potatoes Halved or quartered; sweet potatoes are an alternative.
  • 1 lb broccoli florets Cauliflower is another great option.
  • 1 cup cherry tomatoes Halved; substitute with diced regular tomatoes if needed.

Equipment

  • Oven
  • large baking sheet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine chicken, red onion, bell peppers, baby potatoes, broccoli, and cherry tomatoes.
  3. In a separate bowl, whisk together olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
  4. Pour the marinade over the chicken and vegetables, and toss to coat evenly.
  5. Spread the mixture on the baking sheet in a single layer.
  6. Roast in the oven for 15 minutes.
  7. After 15 minutes, flip the chicken and stir the vegetables; roast for an additional 10 to 15 minutes.
  8. Once cooked, let it rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 950mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 90mgCalcium: 50mgIron: 3mg

Notes

For best results, use a meat thermometer to ensure chicken reaches 165°F (74°C). Customize vegetables based on preference.

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