Hey, you know those nights when you’re tired but still want something really good for dinner?

Yes, that’s where this Chicken Sheet Pan Dinner saves the day.

I’ve made this for you because I know you like meals that are easy, full of flavor, and don’t leave your kitchen looking like a war zone. 

So let’s make it together (NOW!)

First,

Ingredients You’ll Need

• 4 boneless, skinless chicken thighs (or breasts)

• 1 lb baby potatoes, halved

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• Salt and black pepper to taste

• Juice of ½ lemon (optional, for finishing)

• Fresh parsley, chopped (optional, for garnish)

How to Make Chicken Sheet Pan Dinner

Step 1: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: In a small bowl, mix together the garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper. This is your seasoning blend.

Step 3: In a large mixing bowl, toss the chicken thighs with 1 tablespoon of olive oil and half the seasoning mix. Make sure the chicken is well-coated.

Step 4: In another bowl, toss the potatoes with 1 tablespoon of olive oil and a pinch of the seasoning mix. Spread them out on one side of the sheet pan.

Step 5: Place the seasoned chicken on the sheet pan next to the potatoes.

Step 6: Toss the broccoli, red bell pepper, and onion with the remaining 1 tablespoon of olive oil and the rest of the seasoning. Arrange them on the other side of the pan.

Step 7: Pop the whole tray into the oven and roast for 25–30 minutes, flipping the veggies halfway through. Check that the chicken is fully cooked (internal temp of 165°F).

Step 8: Right before serving, squeeze a little lemon juice over everything if you want a bright finish. Garnish with fresh parsley for a pop of color.

Common Mistakes to Avoid

• Overcrowding the pan: If things are too packed, your food will steam instead of roast.

• Undercooked potatoes: Cut them into small pieces and evenly so they cook in time with the chicken.

• Using too many veggies: Stick to the portions, or they’ll steam and get soggy.

• Skipping the seasoning: That blend pulls all the flavors together. Don’t skimp.

• Not preheating the oven: A hot oven is key to that perfect roast.

Recipe Best Tips

• Use a large sheet pan so everything has room to roast evenly.

• Go for chicken thighs if you want juicier meat (but breasts work too).

• Add a splash of balsamic vinegar before roasting for a sweet and tangy twist.

• Toss everything in bowls first to make sure the oil and seasoning are spread evenly.

• Rotate the pan halfway through cooking so it roasts evenly, front to back.

Serving Suggestions

• Serve over steamed rice, quinoa, or cauliflower rice.

• Add a side of garlic bread or pita for a heartier meal.

• Pair with a quick green salad or creamy dressing on the side.

• Sprinkle grated Parmesan on top before serving for extra flavor.

Storage and Freezing

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat in the oven at 350°F until warmed through or microwave in 1-minute bursts.

• Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

• Don’t freeze raw veggies with chicken—cook everything first, then freeze.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, just keep an eye on the cook time. Breasts can dry out faster, so check them around the 20-minute mark.

Q: What other veggies can I use?
A: Try carrots, zucchini, mushrooms, green beans, or sweet potatoes. Just adjust the cut sizes so they roast evenly.

Q: Can I make this ahead of time?
A: Absolutely. Prep everything the night before, store it in the fridge, and just pop it in the oven when you’re ready.

Q: How do I know the chicken is done?
A: Use a meat thermometer. Chicken is done at 165°F. If you don’t have one, cut it open—it should be white with clear juices.

Q: What can I do if I don’t have parchment paper?
A: Use foil or a nonstick sheet pan. Just give it a light oil spray to avoid sticking.

Q: Can I make this low-carb?
A: Totally. Swap the potatoes for cauliflower florets or more green veggies.

Q: How do I make it spicier?
A: Add ½ teaspoon of chili powder or red pepper flakes to the seasoning mix.

Conclusion

You’ve got a full dinner on one pan, no mess, no stress. This is the kind of recipe that makes you feel like you’ve got it together—even when you don’t.

Try it once and I promise it’ll become part of your weekly lineup. If you end up making it, I’d love to hear how yours turned out!

You Might Also Want To Try

• Pf Changs Chicken Lettuce Wraps
• Bbq Chicken Pizza
• Creamy Chicken Pasta

⤵⬇⤵

Continue to Content

Chicken Sheet Pan Dinner

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Simple and tasty one-pan dinner with juicy chicken, crispy potatoes, and roasted veggies—all done in under an hour. Perfect for busy nights and super easy to clean up.

Print

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• Juice of ½ lemon (optional, for finishing)
• Fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: In a small bowl, mix together the garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper. This is your seasoning blend.

Step 3: In a large mixing bowl, toss the chicken thighs with 1 tablespoon of olive oil and half the seasoning mix. Make sure the chicken is well-coated.

Step 4: In another bowl, toss the potatoes with 1 tablespoon of olive oil and a pinch of the seasoning mix. Spread them out on one side of the sheet pan.

Step 5: Place the seasoned chicken on the sheet pan next to the potatoes.

Step 6: Toss the broccoli, red bell pepper, and onion with the remaining 1 tablespoon of olive oil and the rest of the seasoning. Arrange them on the other side of the pan.

Step 7: Pop the whole tray into the oven and roast for 25–30 minutes, flipping the veggies halfway through. Check that the chicken is fully cooked (internal temp of 165°F).

Step 8: Right before serving, squeeze a little lemon juice over everything if you want a bright finish. Garnish with fresh parsley for a pop of color.

Notes

Cut all your veggies the same size for even cooking.

Let the chicken rest for 3–5 minutes after roasting.

Feel free to double the recipe for a bigger crowd.

Nutrition Information

Yield 4
Amount Per Serving Calories Approx. 390

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