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Sheet Pan Chicken and Veggies

This ultimate 35-minute Sheet Pan Chicken and Veggies recipe is a foolproof way to get a delicious, healthy, and easy meal on the table with minimal cleanup, making weeknight dinners a breeze.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 464
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts 1.5 lbs chicken breasts
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 2 cloves garlic, grated 2 cloves garlic, grated
  • 1 teaspoon dried oregano 1 teaspoon dried oregano
  • ½ teaspoon salt ½ teaspoon salt
  • ¼ teaspoon black pepper ¼ teaspoon black pepper
  • 3 medium yellow potatoes, quartered 3 medium yellow potatoes, quartered
  • 2 medium zucchini, sliced vertically 2 medium zucchini, sliced vertically
  • 2 large carrots, peeled and sliced 2 large carrots, peeled and sliced
  • 1 pint cherry tomatoes 1 pint cherry tomatoes
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • ½ teaspoon salt ½ teaspoon salt
  • ¼ teaspoon pepper ¼ teaspoon pepper

Method
 

  1. 1. Marinate the chicken in a ziplock bag for 20 minutes with 2 tablespoons olive oil, grated garlic, dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Massage to coat evenly.
  2. 2. In the meantime, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Chop the potatoes, zucchini, and carrots to roughly uniform sizes.
  3. 3. Season the potatoes, zucchini, and carrots on the baking sheet with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, tossing to coat. Arrange them in a single layer, leaving room for the chicken breasts. Place the marinated chicken in the centre of the pan. Do not add the cherry tomatoes yet.
  4. 4. Roast the chicken and veggies for 35 to 40 minutes. After 25 minutes, add the cherry tomatoes to the pan. Continue cooking until the potatoes are soft and the veggies are golden brown and tender, and the chicken's internal temperature reaches 165°F (74°C).

Notes

1. For crispier vegetables, ensure not to overcrowd the sheet pan; use two if necessary.
2. Always use an instant-read meat thermometer to ensure chicken is cooked to a safe 165°F (74°C) internal temperature, preventing dryness.
3. Feel free to customise the vegetables based on seasonal availability or personal preference, adjusting cooking times accordingly for denser or quicker-cooking options.