This easy and delicious sheet pan chicken and veggies recipe is the answer to my weeknight meal dilemmas! Chicken breast, tomatoes, asparagus, and golden potatoes are all coated in a zesty garlic-herb marinade, then roasted in the oven on one sheet pan. I love how easy this fresh meal is to prep with just a few ingredients, and it makes eating healthy feel fun!
Chicken, Veggies, and Potatoes Sheet Pan Dinner
I’m a big fan of one pan recipes because they’re just so darn easy! Cooking a full meal of garlic herb marinated chicken breast, spring veggies, and potatoes with one sheet pan just makes dinnertime so simple. I also love how versatile this dish is, so I can swap in whatever vegetables I have in my fridge without a second thought!
The marinade is a mix of garlic, lemon, thyme, and olive oil, which infuses everything with a simple yet delicious flavor. I typically just marinate the chicken for about 15 minutes while the oven preheats, then throw everything on the sheet pan. But you can marinate ahead of time so it’s ready when you are.
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Getting the Cook Time Right
Since chicken breast and potatoes take a little longer to roast than the vegetables, I put them in the oven for about 15 minutes before adding the asparagus and tomatoes. But if the chicken and potatoes are getting too browned, turn the oven down to 400°F for the final 10 minutes while the veggies cook. The total cook time is about 25 minutes.
Sheet Pan Herb Chicken and Veggies
Ingredients
Marinade:
- 2 lemon (juiced)
- 1 ½ teaspoons fresh thyme
- 2 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
Chicken and Vegetables:
- 1 ½ pounds boneless, skinless chicken breasts (*)
- 1 pound golden potatoes (halved or quartered**)
- 1 pound asparagus (trimmed)
- 1 pint grape tomatoes
Garnishes (Optional):
- 1 lemon (sliced into wedges)
- fresh thyme
Instructions
- Preheat oven to 425°F.
- Whisk marinade ingredients together in a small bowl.2 lemon, 1 ½ teaspoons fresh thyme, 2 cloves garlic, 3 tablespoons olive oil, 1 pinch kosher salt, 1 pinch ground black pepper
- Add chicken and half of the marinade to a large bowl, toss to evenly coat. Let the chicken marinate for at least 15 minutes.1 ½ pounds boneless, skinless chicken breasts
- Spread out potatoes and marinated chicken on a large baking sheet. Season the potatoes with salt and pepper.1 pound golden potatoes
- Pour 1 tablespoon of the remaining marinade over the potatoes, and toss with your hands to coat.
- Roast potatoes and chicken for 15 minutes.
- Make room on the sheet pan, and add tomatoes and asparagus. Season with salt and pepper and 2 tablespoons of the remaining marinade, and toss to coat.1 pound 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.
- Marinate the chicken for 15 minutes while prepping; or up to 24 hours covered in the refrigerator.
- 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.
- If you prefer to use boneless chicken thighs, increase the cook time before adding the other veggies.
- Chicken breast is done when it reaches an internal temp of 165F.
- Swap out the veggies as needed, and use whatever you have on hand. This sheet pan meal works great with root veggies like radishes and carrots (add with the potatoes), or lighter veggies like zucchini and broccoli (add with the asparagus).
- For an extra kick of garlic, place garlic cloves in the pan with the chicken and vegetables to roast.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Add Different Vegetables
It’s really easy to swap out the vegetables in this sheet pan chicken recipe. Check your fridge and use broccoli, zucchini, onions, radishes, carrots, or whatever you have on hand. Everything tastes amazing covered in the garlic marinade! But keep in mind that using different veggies could affect the final cooking time. I recommend cutting everything into similar-sized pieces to help vegetables cook evenly.
How to Make Sheet Pan Chicken, Potatoes, and Vegetables Step by Step
Prep and Marinate: Preheat the oven to 425°F, then make the marinade in a small bowl. Whisk together the juice of 2 lemons, 1 ½ teaspoons of fresh thyme, 2 cloves of minced garlic, a pinch of salt and pepper, and 3 tablespoons of olive oil. Next, add 1 ½ pounds of boneless skinless chicken breasts and half of the marinade to a large bowl, and toss to evenly coat. Let the chicken marinate for at least 15 minutes while the oven finishes pre-heating. If you prefer a longer marinating time, place it in the fridge for up to 24 hours.
Roast Chicken and Potatoes: Halve or quarter 1 pound of golden potatoes. Then spread out the potatoes and marinated chicken breasts on a large baking sheet. Season the potatoes with salt and pepper, then pour 1 tablespoon of the remaining marinade over them, and toss with your hands to coat. Roast potatoes and chicken in the preheated oven for 15 minutes.
Add the Vegetables: Take the pan out of the oven, and make some room for the other veggies. Add 1 pint of grape tomatoes and 1 pound of trimmed asparagus to the pan, then season with salt and pepper. Pour 2 tablespoons of the remaining marinade over them, and toss to coat. Return the sheet pan to the oven and roast everything for another 8-10 minutes.
Finish and Serve: Finally, 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 potatoes. Serve with fresh herbs or lemon juice.
How to Store, Freeze, and Reheat
Store chicken breast, veggies, and potatoes all together in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in a 375°F oven until fully warmed through, or quickly reheat in the microwave. This is a great chicken recipe for meal prep too!
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