Description
This Sheet Pan Italian Chicken and Vegetables recipe is a quick, flavorful dinner made with juicy chicken, tender veggies, and Italian herbs — all roasted together on one pan. Perfect for busy weeknights, and great for meal prep too!
Ingredients
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1 1/2 lbs boneless skinless chicken breasts or thighs, cut into large chunks
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2 cups baby potatoes, halved
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 small red onion, sliced
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1 cup cherry tomatoes
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1 medium zucchini, sliced
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2 tbsp olive oil
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1 1/2 tsp Italian seasoning
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1 tsp garlic powder
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1/2 tsp paprika
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Salt and pepper, to taste
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Optional: grated Parmesan and fresh parsley for serving
Instructions
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Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine chicken, potatoes, peppers, onion, zucchini, and cherry tomatoes.
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Drizzle with olive oil and season with Italian seasoning, garlic powder, paprika, salt, and pepper. Toss until everything is evenly coated.
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Spread the mixture out in a single layer on the baking sheet.
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Bake for 25–30 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender and slightly crispy.
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Optional: Broil for the last 2 minutes to get extra color on the chicken and veggies.
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Sprinkle with grated Parmesan and fresh parsley before serving.
Notes
You can swap in other veggies like broccoli, green beans, or mushrooms. For extra flavor, marinate the chicken in Italian dressing for 30 minutes before baking. Leftovers keep well for 3–4 days in the fridge.