sheet pan chicken

Delicious and perfectly cooked chicken, seasoned with greek seasoning blend, and tons of fresh vegetables.&nbsp;

Greek Chicken And Veggies Sheet Pan Meal

lb Chicken Breasts (approx 2 chicken breast halves)

sweet bell peppers red (orange

zucchini

yellow squash

cherry tomatoes halved

Tbs greek seasoning blend

Tbs Olive oil

Greek Chicken and Veggies Sheet Pan Meal

Preheat oven to 375 degrees

Place chicken between plastic wrap and use a meat mallet to pound chicken to even thickness.

Season chicken with salt and pepper and 1 tsp of greek seasoning blend

Chop all vegetables into even sized pieces, and place on a baking sheet.

Toss all of the vegetables in olive oil and remaining seasoning.

Bake for 25 minutes

Broil 5-8 to brown the chicken

Sheet Pan Chicken and Rainbow Veggies. Healthy one-pan meal with broccoli, sweet potatoes and zucchini, baked with lemon and Parmesan. Quick and delicious!

Sheet Pan Chicken and Rainbow Vegetables

potato

olive oil (divided)

salt

black pepper

chicken breasts

broccoli

red bell pepper

zucchini (halved lengthwise, then

yellow squash (halved lengthwise, then

lemon

Italian seasoning

garlic powder

onion powder

Parmesan cheese

Preheat

Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.

Bake

Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.

Toss

Meanwhile, in the bowl that you used previously for the sweet potatoes, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.

Arrange

Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes, using a spatula to spread everything into an fairly even layer and stirring it a bit if needed.

Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) Sprinkle with Parmesan. Serve hot.

https://content.jwplatform.com/videos/tT0GKZcU.mp4

Sheet Pan Rainbow Chicken

This Lemon Chicken Sheet Pan Dinner with green beans is loaded with fresh herbs and bright citrus flavor. It is our favorite super easy weeknight meal that is ready in 30 minutes for a quick dinner!

Lemon Chicken Sheet Pan Dinner

lb, skin on, chicken pieces (or boneless skinless chicken breasts)

butter,

olive oil

lemons, divided

rosemary

thyme

garlic clove,

1⁄2 teaspoon freshly cracked pepper

lb green beans, ends trimmed

Preheat oven to 400°F.

In a large bowl, mix butter, olive oil,...

In a large bowl, mix butter, olive oil, juice from 2 lemons, rosemary, thyme, garlic, salt and pepper.

Toss chicken and green beans in butter mixture.

Place the chicken and green beans on a...

Place the chicken and green beans on a large rimmed baking sheet. Spread into an even layer.

Slice remaining lemon in thin slices and arrange...

Slice remaining lemon in thin slices and arrange on top of chicken and green beans.

Roast for 25 minutes — until the chicken...

Roast for 25 minutes — until the chicken reaches an internal temperature of 165°F.

 Serve immediately!

No fuss sheet pan chicken and vegetables, tossed with garlic, oregano, and a splash of citrus. A healthy weeknight meal &amp; great for meal prep!

Italian-Style Sheet Pan Chicken with Vegetables

red pepper (cored,

onion

lb boneless chicken breast

garlic

Kosher salt and black pepper

tsp Dry oregano

Paprika

coriander

tsp white vinegar

Extra virgin olive oil

parsley

Heat the oven to 400 degrees F.

Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.

Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.

Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.

If you like, garnish with fresh parsley before serving (optional).

https://content.jwplatform.com/videos/uzUpYUEe.mp4

Sheet Pan Chicken and Veggies

Sheet-Pan Szechuan Chicken (or Tofu) with Brussel Sprouts  takes only 15-20 minutes of hands on time before baking in the oven. A full-flavored weeknight dinner your whole family will love!

Szechuan Chicken and Brussel Sprouts

lbs chicken thighs

– 1 ½ lbs medium brussel sprouts, halved

honey or agave

soy sauce (or use GF soy sauce

rice vinegar

sesame oil

Garlic Chili Paste (more

fresh ginger, finely minced or ginger paste

salt, more for sprinkling

Make the szechuan marinade by stirring all ingredients together in a medium bowl. Pour half of the marinade over the chicken, either in a bowl or zip lock bag. Let chicken marinate while you prep the brussel sprouts, or marinate overnight ( for even more flavor!) .

Cut the brussels sprouts in half. The brussels sprouts pictured here are ping-pong ball sized, so depending on size, you may need to quarter, or leave them whole. If using very very small brussel sprouts,   leave them whole. If extra- large, like a golf ball,  then quarter.

Place brussel sprouts in a bowl and pour the remaining marinade over brussel sprouts and toss. Add a few dried chilies if you like ( just for looks) and spread them out out on a large, parchment or foil-lined sheet pan. Nestle the chicken thighs (or tofu)  in between, and spoon any remaining marinade over the chicken. ***Season the chicken or tofu with a little salt (especially if not marinating overnight!). 

Bake it in the hot oven, for 30 minutes, checking at 20 minutes, rotating if need be, and spooning a little of the  pan juices over the chicken or tofu. After 30 minutes, double-check for doneness ( either use a thermometer, should read 170 F) or cut into one. Feel free to broil for a few minutes to get the chicken skin deeply golden if need be.

If using a different cut of chicken see notes.

Serve by dividing the brussel sprouts and top with the chicken. Sprinkle with scallions and serve with more chili paste for extra spicy.

Great recipe !! Very easy to prepare using only the oven.  Love the szechuan peppercornns.

I made this the other night and it was delicious. I used a combo of brussels sprouts and cauliflower (because I needed to use up a head of cauliflower) with chicken and it was so so good.  Thanks for the great recipes Sylvia.

This was really good, I used Sambal Olek instead of the garlic chili paste since I have a sensitivity to garlic. I also doubled the marinade since the amount of veggies + rice + protein I cook generally requires it - this recipe probably only really needed about 1.25-1.5x the marinade for 'appropriate sauce level.' The extra sauce can just make the next time I make this faster.

I really liked this recipe. 
I have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra after doubling which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?

I really liked this recipe. 
I generally have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?

I made this for dinner last night and the flavors were so goood. It has earned a place on my meals to make again pinterest board!

The brussel sprouts were amazing but I thought the chicken was a bit tasteless.  Maybe more spices and longer marinating next time round.  Thanks for the recipe.  Love your site.

I love this blog, and I have cooked many fantastic meals using your recipes. But this one did not turn out well for me - the only time I've had this happen. I've tried this recipe twice - once exactly as written, and a second time using only brussel sprouts and cauliflower (no chicken). The marinade is very flavorful, but the veggies seem to braise in all the liquid instead of carmelizing and roasting as I expected. Did I misuse the recipe, or is this the expected outcome?  I was really hoping for carmelized veggies with a stickier glaze, and that's not how it turned out. 

Any guidance, or maybe this one recipe is just not for me. In any case, I love this blog and will continue expermenting with your other recipes.

This was amazing. All my kiddos loved it. My 10 year old said you can make this kind of chicken every night!!

Another winner of a dinner for a busy weeknight ! I didn’t have time to pre-marinate the chicken but it still turned out super delicious. Will definitely make this again.

This recipe was easy and good. The Brussels sprouts were very tasty, although not caramelized. I marinated the chicken a good hour before baking but wished they could have gone longer. I couldn’t find garlic chili paste so I subbed in garlic chili sauce, using a few teaspoons extra. I also added a teaspoon of brown sugar. I definitely plan to make this again but will probably plan for a longer cooking time to suit our tastes. The chicken was definitely done but overall I would have like more caramelization, and I’ll probably season the chicken with salt and pepper first if I can’t marinate overnight. But honestly a very good dish as-is!

Hi, Sylvia,
Your fantastic receipes have inspired me for making this meal with Black Cod leftover  in the freezer. Does it mean  that after defrosting  the fish can be marinating  overnight or  it is  better to reduce  the time?

I've never tried brussel sprouts before but I was getting sick of broccoli and asparagus sides. This was so good! Made it with chicken breast instead. My partner said its a "definite make again"

Made this a number of times now and have used bok choy when I didn't have brussel sprouts. Very tasty!

Made this recipe with chicken drumsticks and black peppercorns instead of the Szechuan peppers (we LOVE the tingle on your mouth but our kids wouldn't).  My husband who cooks like a Michelin-stared chef only stated that he would have increased the cook time on the drumsticks.  in order to do that, I would have had to put in the drumsticks earlier (without the brussel sprouts) or the brussel sprouts would have deteriorated.  He loved the flavors and the recipe in general though as did my kids! Thank you!

Made this tonight; great flavor and my chicken thighs were so tender! I got great color on the chicken skin, but it was not crispy overall. I did make my 4 thighs in a glass dish vs. a baking sheet, as there was not enough room for the chicken and sprouts (I added baby carrots too) on my baking sheet, so I did them separately. Very good and I will make this again!

This was excellent. My chicken marinated for about 2 hrs and I did not salt it as it was a little salty already due to the soy sauce.  I used dark soy sauce and black vinegar.  I served it with a miso-ginger salad and it was really lovely.

Another wonderful dish, Sylvia. I turned it after 20 minutes and my chicken thigh skin was still quite rubbery, but after another 15 minutes the skin was beautifully crispy and reddish from the marinade. My two year old twins loved the chicken and ate several brussel sprouts (which is a win for us). Your recipes are wonderful for introducing little ones to various flavors, textures, and spices. Will definitely make this again. Did I mention it was so easy?!

An easy one pan dinner that his healthy, fast and super yummy! &nbsp;

Greek Sheet Pan Chicken Dinner

lemon juice

garlic cloves, chopped

pepper

paprika

oregano, dried (or 1 tablespoon fresh)

Chicken breasts, boneless

red peppers, sliced (keep slices thick)

red onion,

baby mixed color potatoes (quartered red or yellow will work as well)

Feta

kalamata olives

lemons

Preheat oven to 400 degrees

Combine all marinade ingredients in small bowl.

Place sliced veggies on large sheet pan.

Place Chicken in and around the vegetables.

Pour marinade all over veggies and rub onto the chicken.

Arrange mixture evenly, and nestle sliced lemons around sheet pan.

Place in oven and roast for 30-35 &nbsp;minute or until veggies are slightly brown and chicken reaches 165 degrees. &nbsp; &nbsp;

Squeeze baked lemons over cooked dish.  Sprinkle with crumbled feta and kalamata olives.

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

Sheet Pan Chicken Pitas with Tzatziki

chicken

garlic, grated

cumin, smoked paprika, and kosher salt

curry powder

bell peppers, sliced

olive oil and salt

full-fat plain Greek yogurt

cucumber

dill

cucumbers

red onion

feta cheese

some kind of flatbread (pita, naan, socca)

Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.

Mix chicken ingredients in a bowl. Marinate for 30 minutes.

Sheet Pan Chicken Pitas Step 1

Sheet Pan Chicken Pitas Step 2

On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.

Sheet Pan Chicken Pitas Step 3

Serve chicken, peppers, sauce, and all the other fixings on a big platter (or just a sheet pan, really) and everyone can build their own pitas / bowls / salads. So much salty-briney-crunchy goodness.

Sheet Pan Chicken Pitas Step 4

I swapped chicken out for mushrooms to keep it vegan :)

This recipe is making my mouth water. Love all the ingredients, especially the spices. Such a great idea for a sheet pan recipe. Thanks for posting.

Read it today, made it tonight. So easy and so good. I subbed Aleppo pepper for the black pepper with the chicken because I use it for just about everything. The chicken was done in 10 minutes, so I finished the peppers under the broiler and they came out perfect. This one is going in the rotation.

Um. Wow. This is one of the best recipes I've made in a long time. Thank you! I even made the sauce with almond yogurt because we don't do dairy, and it was still amazing.

So easy and rave reviews from everyone!! Fresh and so flavorful. Like your lentil soup (this soup lover's dream come true!), this one is going into the regular rotation.

Delish - made this for supper last night, served with naan, and today made grain bowls with greens and quinoa for lunch.

This is a new favorite! I had bone in chicken thighs, so I used your same chicken recipe in the instant pot with one cup of water added. I didn't have time to make my homemade naan, so we served it over rice and sauteed eggplant with the super yummy instant pot sauce! Topped with avocado, cucumber, tomato and feta! I can't wait to make them as they are meant to be made!

This was a hit in our house - even my picky water boyfriend loved it! I served it with a red sauce my mom always makes with falafel in addition to the tzatziki sauce.

I made this last night and I really loved how the chicken turned out. It cooked really fast and was tender and flavorful. The whole meal was delicious and I'll definitely be making this again.

Made the for a Saturday lunch date with my sister and it was delicious! Liked that I could prep everything in advance.

This was so tasty and so easy! I was just making it for 2 so I roasted the  peppers and chicken on the same pan. Definitely a keeper!

Absolutely amazing!  I made a bowl of roasted veggies adding zucchini and mushrooms along with the peppers.  Then finished with cucumber, red onion, and cherry tomatoes.  So, so good!

This is a great meal to serve when you are having company &amp; want to get everything done in advance. All that's left to do is roast the chicken &amp; add to the platter when company arrives. Very yummy!

Made this for dinner tonight and absolutely loved it! Definitely a winner that I will make again. So easy and still super flavorful! I was curious what is the longest you'd recommend leaving the chicken in the marinade? 

Great recipe! Thank you so much!

I never post reviews on recipes, because they are either too bland, or I have to tweak it so much that it’s not close to the original... but this recipe is worthy of a review. This is one of my family’s favorite meals now! The chicken was so flavorful, and I’ve never had baked chicken come out this soft and tender. I have never had tzatziki, so I didn’t have anything to compare it to... but it tastes GREAT! We used naan (husband used whole wheat pita,) and added the red bell peppers, chicken, cucumbers, tzatziki, red onion, and feta. Sooo good. Perfect amount of crunch and such a unique flavor. Thank you for this!!!! It was a winner for my picky kiddo too. :)

These were delicious! Another great recipe

This was really great, and easy.  Thanks for a wonderful recipe!

https://www.youtube.com/watch?v=Xc_wO3aRK4c

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

Full recipe: https://pinchofyum.com/sheet-pan-chicken-pitas

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This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)

Sheet Pan Paprika Chicken and Vegetables

Salt

lb Brussels sprouts, trimmed, and halved

potatoes,

shallots,

garlic cloves,

Private Reserve Greek Extra Virgin Olive Oil

tbsp sweet Spanish Paprika, divided

tsp ground coriander, divided

Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).

Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.

Now, in a small bowl mix the spices together.

Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.

To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).

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