Name: Sheet Pan Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1¼ pounds boneless skinless chicken thighs or breast, cut into bite sized chunks; ½ red bell pepper, diced into chunks; ½ green bell pepper, diced into chunks; ½ yellow bell pepper, diced into chunks; 1 yellow squash, halved and sliced; 1 zucchini, halved and sliced; 1 carrot, sliced; 2 cups broccoli florets; ½ red onion, diced in chunks; ¼ cup olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp oregano; 2 Tbsp fresh parsley, finely chopped or 1 tsp dried parsley; ½ tsp red chili flakes; 1½ tsp salt; ½ tsp pepper; parmesan cheese, for garnish

Jump to Recipe

If there’s one dinner I find myself excited about, even on the busiest weeknights, it’s Sheet Pan Chicken. You know those meals that come together in just a few steps, fill your kitchen with heavenly aromas, and—best of all—leave just one pan to clean? That’s exactly what you get with this colorful, flavor-packed recipe. Savory marinated chicken and a rainbow parade of veggies roast together, coming out juicy, caramelized, and downright irresistible. It’s wholesome, satisfying, and delightfully simple—Sheet Pan Chicken makes home cooking joyful and totally stress-free.

Ingredients You’ll Need

This recipe is all about simple, fresh ingredients that shine together. Every component brings something special: juicy chicken, crisp veggies, fresh herbs, and a kicky seasoning blend that bursts with flavor.

Chicken thighs or breast: Choose your favorite; thighs are extra juicy, while breast keeps things lean—both soak up that marinade beautifully.
Red, green, and yellow bell peppers: These add gorgeous color, crunch, and sweetness to each bite.
Yellow squash and zucchini: Their tender bite and mild flavor make them perfect for roasting alongside the chicken.
Carrot: Adds a satisfying earthiness and vibrant pop of orange.
Broccoli florets: Roasts into crispy-tipped perfection, plus it’s great for soaking up extra marinade.
Red onion: Becomes sweet and mellow in the oven, tying all the flavors together.
Olive oil: The key to golden, caramelized everything, and a must for a flavorful marinade.
Garlic powder and onion powder: Pantry staples that deliver deep, savory undertones with no fuss.
Oregano: Brings a Mediterranean vibe and fragrant herbal notes.
Fresh (or dried) parsley: Adds freshness and color—fresh is best, but dried works in a pinch.
Red chili flakes: A little kick balances out the sweetness from the vegetables.
Salt and pepper: Can’t forget the classics—they make every ingredient sing.
Parmesan cheese: A generous sprinkle at the end for nutty, salty magic.

How to Make Sheet Pan Chicken

Step 1: Preheat the Oven

Start by getting your oven ready: preheat to 400°F and position the rack in the center. This ensures even browning and perfectly roasted chicken and veggies—no burnt edges or undercooked bites!

Step 2: Prep the Pan

Lightly coat your sheet pan with nonstick spray. It’s a small step, but it makes a huge difference when it comes time to serve (and even more when it’s time to clean up). You want every delicious piece to slide right off, not stick behind!

Step 3: Mix the Marinade

Whisk together the olive oil, garlic powder, onion powder, oregano, parsley, red chili flakes, salt, and pepper in a small bowl. This simple blend is what transforms basic ingredients into craveable Sheet Pan Chicken—aromatic, herby, and just a little spicy.

Step 4: Toss Everything Together

Pour the marinade over your chicken and chopped veggies in a big bowl. Roll up your sleeves and toss really well, making sure every piece is thoroughly coated. This way, every bite is bursting with flavor.

Step 5: Arrange on the Pan and Bake

Spread the chicken and veggies out in a single, even layer on your prepared sheet pan. This helps things roast instead of steam. Pop it in the oven for 30 minutes—your kitchen is about to smell incredible! If you want a little extra caramelization, switch on the broiler for the last couple of minutes, but keep an eye on it so nothing burns.

Step 6: Garnish and Serve

Once everything is beautifully golden and sizzling, pull out the pan and shower the top with freshly grated parmesan cheese. Serve up your Sheet Pan Chicken while it’s piping hot and enjoy every colorful forkful.

How to Serve Sheet Pan Chicken

Garnishes

Finishing touches can make all the difference! A generous sprinkle of grated parmesan is classic, but you could also toss on some extra fresh parsley, a squeeze of lemon, or even a drizzle of balsamic glaze for a tangy twist. Let your taste buds (and pantry) guide you.

Side Dishes

This Sheet Pan Chicken is practically a meal on its own, but pairing it with warm crusty bread, fluffy rice, or creamy mashed potatoes takes it over the top. For something lighter, try a simple side salad tossed with a zippy vinaigrette to balance the richness.

Creative Ways to Present

Want to switch things up? Try tucking leftovers into a pita with a dollop of tzatziki, or pile the roasted chicken and veggies onto a bed of arugula for a hearty salad. You can even wrap it all up in a tortilla for a quick, colorful lunch the next day.

Make Ahead and Storage

Storing Leftovers

If you have any Sheet Pan Chicken left, let it cool to room temperature before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days, making it a fantastic option for meal prep or next-day lunches.

Freezing

For longer storage, divide cooled chicken and veggies into freezer-safe bags or containers. Freeze for up to 2 months. The veggies might soften a little after thawing, but the flavors will still shine through—perfect for grab-and-go dinners down the road.

Reheating

Reheat leftovers in the oven at 350°F for about 10-15 minutes, or pop them in the microwave for a quick lunch. If using the oven, spread things out so they re-crisp nicely; if microwaving, cover with a damp paper towel to keep everything moist.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works perfectly in this Sheet Pan Chicken recipe—just cut it into bite-sized chunks and keep an eye on doneness, as breast meat can dry out a bit faster than thighs.

What vegetables work best for sheet pan meals?

Root veggies, squash, onions, broccoli, and peppers all hold up beautifully in the oven. Feel free to swap in whatever you have—just keep the pieces roughly the same size so they cook evenly alongside the chicken.

How can I make Sheet Pan Chicken spicier?

Bump up the red chili flakes, add a dash of hot sauce to the marinade, or throw in sliced jalapeños with the veggies. Make it your own and adjust the heat to suit your taste.

Do I need to line the sheet pan with foil or parchment?

You don’t have to, but lining the pan makes cleanup even easier. Just make sure to still give it a quick spray with nonstick cooking spray to prevent sticking and help with browning.

Can I prep the chicken and veggies ahead?

Yes! You can marinate the chicken and veggies together in the fridge for up to 8 hours before baking. It’s a great way to let the flavors meld—and it means all you have to do is tip everything onto a sheet pan and bake come dinnertime.

Final Thoughts

Once you’ve made this Sheet Pan Chicken, you’ll wonder how you ever lived without it. It’s colorful, craveable, and absolutely perfect for busy nights or lazy weekends alike. Give it a try—and don’t be surprised if it becomes a regular in your dinner rotation!