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 it is to prep with just a few ingredients, and it makes eating healthy feel fun!
I’m a big fan of one pan recipes because they’re just so darn easy! Cooking a full meal of garlic-herb chicken, 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!
What’s in this Sheet Pan Chicken, Veggies, and Potatoes recipe?
With just 7 simple ingredients and a colorful mix of veggies, this one pan chicken breast recipe checks all the boxes for easy meals!
- Chicken: I recommend using skinless, boneless chicken breasts for this sheet pan recipe. You can also use skin-on chicken; or if using bone-in pieces or thighs, you’ll need to increase the cooking time.
- Potatoes: I used golden potatoes, but most types will work fine. Be sure to cut everything evenly into halves or quarters so they cook through.
- Veggies: Asparagus and grape tomatoes are beautiful spring veggies that work great in this recipes. Other vegetables can be used instead.
- Garlic: Use minced garlic cloves for the marinade. I use 2 cloves, but you can increase the amount if you love garlic!
- Lemon: Fresh lemon juice adds acidity and brightness to the marinade, which helps tenderize the chicken.
- Thyme: Adds an herb-y flavor to the marinade.
Variations To Try
Like I said earlier, it’s really easy to swap out the veggies in this sheet pan chicken recipe. Check your fridge and use broccoli, zucchini, onions, 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.
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How to Store and Reheat
Store chicken breast, veggies, and potatoes all together in an airtight container, in the refrigerator for up to 3 days. 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!
How to Freeze
Let the sheet pan chicken and veggies cool completely, then place them in freezer-safe containers. Freeze up to 2 months, then defrost overnight in the fridge before reheating.
Notes and Tips
- For even cooking, be sure to fully preheat the oven to 425°F.
- 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 the chicken and potatoes are getting too browned, turn the oven down to 400°F for the final 10 minutes while the veggies cook.
- For an extra kick of garlic, place whole garlic gloves in the sheet pan with the chicken and vegetables to roast.
Sheet Pan Herb Chicken and Spring Veggies
Ingredients
Marinade:
- 2 lemons juiced
- 1 ½ teaspoons fresh thyme
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 pinch salt and 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:
- 1 lemon sliced into wedges
- fresh thyme
Instructions
- Preheat oven to 425°F.
- Whisk marinade ingredients together in a small bowl.2 lemons, 1 ½ teaspoons fresh thyme, 2 cloves garlic, 1 pinch salt and pepper, 3 tablespoons olive oil
- 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. Pour 1 tablespoon of the remaining marinade over the potatoes, and toss with your hands to coat.1 pound golden potatoes
- 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.
- 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 cloves in the pan with the chicken and vegetables to roast.
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!
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