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.
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.
More Sheet Pan Chicken Recipes We Love
Sheet Pan Chicken Thighs and Broccoli Sheet Pan Maple Dijon Chicken Pesto Mozzarella Chicken Sheet Pan Apple Chicken Sheet Pan Chicken Caprese Mexican Chicken Sheet Pan Nachos Baked Chicken Fajitas
