Introduction
Welcome to the easy and delightful world of sheet pan meals! Today, we’re whipping up a hearty dish that’s perfect for busy weeknights or lazy weekends—Sheet Pan Chicken and Veggies. This vibrant one-pan meal brings together tender chicken, a rainbow of fresh vegetables, and a burst of flavor, all roasted to perfection. With minimal clean-up, you can enjoy a wholesome dinner and have time for what really matters—family, friends, and those precious moments around the table.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 bell pepper, sliced (any color you prefer)
- 1 cup carrots, sliced
- 1 red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to a cozy 425°F (220°C). This will ensure our meal bakes up golden and beautiful.
- In a large mixing bowl, combine the chicken breasts with broccoli florets, sliced bell pepper, sliced carrots, and red onion. The colors are going to be delightful!
- In a smaller bowl, whisk together the olive oil, minced garlic, paprika, dried oregano, salt, black pepper, and the zest of that juicy lemon. This marinade will add a rich and tangy flavor to your chicken and veggies.
- Pour this wonderful marinade over the chicken and vegetables. Use your hands or a spatula to toss everything together, ensuring everything is well-coated.
- Spread the chicken and veggie mixture onto a large sheet pan in a single layer. This allows all ingredients to roast evenly and get that nice caramelization.
- Pop the sheet pan into your preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and vegetables are tender yet still vibrant.
- Once done, remove the pan from the oven and let it rest for a few minutes before serving. This allows the juices to settle, making every bite succulent!
Notes or Tips
Feel free to mix and match your favorite veggies! Zucchini, asparagus, or cherry tomatoes make excellent additions. For an extra kick, consider adding a dash of crushed red pepper flakes to the marinade. This meal is not only delicious, but it also makes fantastic leftovers—simply reheat and enjoy!
Cooking Techniques
Roasting is the star technique in this recipe. The high heat allows the chicken to develop a lovely, browned exterior while keeping the inside juicy and tender. Meanwhile, the vegetables become caramelized, enhancing their natural sweetness and adding depth to the overall dish. Don’t be afraid to experiment with different herbs and spices to tailor flavors to your palate!
FAQ
Can I use frozen vegetables?
No problem! Frozen veggies work well, too. Just add a few extra minutes to the cooking time as they might need longer to soften.
What can I serve with this dish?
This meal pairs beautifully with a side of rice, quinoa, or a fresh salad. You could also enjoy it as is for a low-carb option!
Can I prepare this ahead of time?
Absolutely! You can marinate the chicken and vegetables in advance—just store them in the refrigerator and bake them whenever you’re ready to enjoy.
Conclusion
This Sheet Pan Chicken and Veggies recipe is not just a meal; it’s a time-saving lifesaver and a flavor-packed delight that will quickly become a family favorite. With its vibrant colors and irresistible aroma, this dish makes delicious eating effortless! Happy cooking, and enjoy every delightful bite with your loved ones!