Sheet Pan Chicken and Veggies is the answer to your weeknight meal dilemmas! Healthy chicken breast, vegetables, and potatoes are covered in a garlic-herb marinade, and roasted to perfection. This one pan meal is a breeze!
One Pan Chicken, Veggies, and Potatoes
Sheet pan chicken and veggies is one of our go-to meals! It’s so quick to prep, easy to make, and it’s healthy.
Just roast up chicken breast, vegetables, and potatoes all in one pan. Asparagus and tomatoes make a great addition for a spring-inspired meal. And the garlic-herb marinade adds so much delicious flavor!
Why You’ll Love this Sheet Pan Chicken Recipe:
- Super Easy: This recipe is quick to prep, made in one pan, and needs about 25 minutes in the oven.
- Healthy: This sheet pan chicken and vegetables is packed with protein and nutrients, and it’s a low cal dinner you can eat every week!
- Flavorful: The garlic herb marinade infuses so much flavor, and the spring veggies are so fresh and bright.
This healthy, one pan chicken and veggies recipe can be made week after week for an easy dinner. And it’s great for meal prep too!
How to Make this Sheet Pan Chicken and Veggies
Be sure to see the recipe card below for full ingredients & instructions!
- Marinate: Whisk together the marinade ingredients, then toss the chicken in it, and let it marinate in the fridge.
- Chicken and Potatoes: Place the chicken and potatoes on the sheet pan, season and toss in the marinade. Roast.
- Add Veggies: Add the asparagus and tomatoes, then continue cooking until everything is cooked through.
- Enjoy: Easy as that! Serve and enjoy, with lemon juice, more of the marinade, or with other dishes.
Roasted chicken and vegetables are such a classic, healthy, delicious meal. And it’s so easy to make in one pan!
Yes, you can cook everything in the same pan here. Keep the chicken on one side of the pan, and the potatoes on the other for the first 15 minutes of roasting. Then add in the veggies.
Give the chicken at least 15 minutes to marinate in the fridge. It really doesn’t need more than 30 minutes, but you can let it sit if you need to start this part ahead of time.
We’re baking in two parts here: first, just with the potatoes and chicken, for about 15 minutes. Then add the asparagus and tomatoes for another 10 minutes. So around 25 minutes total in the oven!
Serving Suggestions
My favorite thing about sheet pan recipes is that they are a whole dinner in one pan! The garlic-herb chicken, vegetables, and potatoes create a well-balanced, healthy meal when served as is.
But you can also bulk it up just a little by adding a grain or serving it with a nice salad. It tastes great in a bowl of rice or quinoa, and arugula adds a nice little spicy greenery into the mix.
Recipe Tips and Notes
- Be sure to fully preheat the oven for best results.
- Swap out the veggies as needed, and use whatever you have on hand.
- Make sure you give the potatoes and chicken the extra time in the oven before adding the veggies, so that they cook all the way through.
- For an extra kick of garlic, place garlic gloves in the pan with the chicken and vegetables to roast.
- Store leftovers in an airtight container, in the fridge, up to 3 days.
- To freeze, let food cool completely, place in freezer-safe containers, and freeze up to 2 months.
What’s the best chicken to use?
I recommend using boneless, skinless chicken breasts for the healthiest option. It’s lean and cooks perfectly alongside the vegetables. You can also cut them up into bite-sized cubes if you like.
Can I use different potatoes and veggies for this recipe?
The great thing about this healthy sheet pan chicken recipe is it’s versatile! The asparagus and tomatoes tastes great with the marinade, but really any vegetable would work.
Try using broccoli, zucchini, or whatever you have on hand. Just keep in mind that using different veggies could affect the cooking time. Cut everything into similar sized pieces to help them cook at the same rate.
Can I make sheet pan chicken and vegetables ahead of time?
Absolutely! This is an easy meal to make ahead of time for some simple, healthy meal prep. It keeps well in the fridge for a few days, so just bake, store, and reheat to eat!
This garlic-herb sheet pan chicken and veggies is definitely a household favorite. Chicken breast, potatoes, asparagus, and tomatoes taste so great with that marinade, and even better–it’s healthy! Enjoy this week after week.
More sheet pan chicken recipes!
- Pesto Mozzarella Chicken
- Sheet Pan Chicken Caprese
- Mexican Chicken Sheet Pan Nachos
- Baked Chicken Fajitas
- Balsamic Chicken Sheet Pan Dinner
- Sheet Pan Chicken Fajitas
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Sheet Pan Herb Chicken and Spring Veggies
Ingredients
Marinade
- 2 lemons lemon juice
- 1 ½ tsp fresh thyme
- 2 cloves garlic minced
- 3 tbsp olive oil
- 1 pinch salt and pepper
Chicken and Vegetables
- 1 ½ lbs boneless skinless chicken breasts
- 1 lb golden potatoes halved or quartered
- 1 lb asparagus trimmed
- 1 pint grape tomatoes
Garnishes
- 1 lemon sliced into wedges
- fresh thyme
Instructions
- Preheat the oven to 425°F degrees.
- Whisk the marinade ingredients together in a small bowl.2 lemons lemon juice, 1 ½ tsp fresh thyme, 2 cloves garlic, 1 pinch salt and pepper, 3 tbsp olive oil
- Add the chicken and half of the marinade to a large bowl and toss to evenly coat. Let the chicken marinate for at least 15 minutes.1 ½ lbs boneless skinless chicken breasts
- Spread the potatoes and chicken out on a large baking sheet. Season the potatoes with salt and pepper. Pour 1 tablespoon of the remaining marinade over the potatoes and toss with your hands to coat.1 lb golden potatoes
- Roast the potatoes and chicken for 15 minutes. Make room on the sheet pan and add the tomatoes and asparagus. Season with salt and pepper, and 2 tablespoons of the remaining marinade, and toss to coat.1 lb asparagus, 1 pint grape tomatoes
- Return the sheet pan to the oven and roast for another 8-10 minutes. Then, broil for 2-3 minutes until the chicken is cooked through and the edges of the veggies are golden brown.
- Plate the chicken and vegetables and finish with a squeeze of lemon juice over the top, a sprinkling of fresh thyme, and/or a drizzle of olive oil or any remaining marinade.1 lemon, fresh thyme
Notes
- Be sure to fully preheat the oven for best results.
- Swap out the veggies as needed, and use whatever you have on hand.
- Make sure you give the potatoes and chicken the extra time in the oven before adding the veggies, so that they cook all the way through.
- For an extra kick of garlic, place garlic gloves in the pan with the chicken and vegetables to roast.
- Store leftovers in an airtight container, in the fridge, up to 3 days.
- To freeze, let food cool completely, place in freezer-safe containers, and freeze up to 2 months.
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