Sheet Pan Chicken And Veggies, perfectly seasoned with garlic and parmesan, all in one pan—ideal for meal prep!
author’s note
The Chicken And Veggies Recipe That Never Gets Old!
One of the most popular recipes on my site is a one-pan sausage and veggie dinner. After I asked my followers what they wanted more of, the top request was clear: easy, high-protein dinners that didn’t require a sink full of dishes.
My mind immediately went back to those one-pan meals. They’re fast, flexible, and perfect for meal prep. I started testing a version with chicken, potatoes, and a mix of colorful vegetables, and after a few rounds in the oven, this garlic-parmesan version became the clear winner.
The first time I made it, I served it over quinoa for lunch bowls the next day, and the containers were gone before midweek. That’s when I knew this one needed a permanent spot on the site.
Sheet Pan Chicken And Veggies Ingredients
| Ingredient | Swap or tip |
|---|---|
| Chicken breasts | Cut into small, even pieces so everything cooks at the same rate. Chicken thighs also work. |
| Baby potatoes | Red or gold potatoes both roast beautifully. Cut larger ones into quarters. |
| Broccoli | Swap for cauliflower, green beans, or zucchini. |
| Onion | Cut into large chunks so it roasts instead of burning. |
| Lemon | Zest first, then juice. The zest adds big flavor. |
| Olive oil | Helps everything roast and brown evenly. |
| Parmesan cheese | Freshly grated melts better and adds the best flavor. |
How To Make Sheet Pan Chicken And Veggies
- Prep Chicken: Cut chicken, toss with half the spices, olive oil, and lemon. Chill.
- Prep Veggies: Chop veggies. Toss with olive oil and the rest of the spices.
- Roast Veggies: Roast veggies on a tray at 425°F for 20 mins.
- Add Chicken: Move veggies aside, add broccoli and garlic, then place chicken on the tray. Roast.
- Finish: Optional: Broil for 1–2 mins. Top with Parm and serve.
Featured Comment
“My kids never agree on anything and that definitely includes whatever I make for dinner. I tried this recipe last week and We all got seconds. I’m actually making again tonight because my son asked for it. 5 stars”
– Amanda
Storage
Meal Prep and Storage Tips
- Cook Quinoa or Rice: Prepare 1 cup of quinoa or rice according to the package directions.
- Store: Divide the quinoa or rice into 4 containers. Add the Sheet Pan Chicken And Veggies to each container.
- Refrigerate: Cover the containers and store in the fridge for up to 4 days.
- Reheat: Warm in the microwave when ready to eat.
More Meal Prep Ideas:
One Pan Roasted Garlic Parmesan Chicken and Veggies (Great Meal Prep)
One Pan Roasted Garlic Parmesan Chicken and Veggies is as delicious as it is simple. Perfectly seasoned chicken pairs with flavorful veggies, all coated in a garlic parmesan blend—perfect for meal prep!
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon dried parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 large lemon
- 5 tablespoons olive oil divided
- 1 heaping cup baby carrots sliced in half, 5 ounces
- 1-1/2 heaping cups baby red potatoes sliced, 1/2 pound
- 1 large yellow onion coarsely chopped
- 1 head broccoli chopped, 1 heaping cup
- 1/2 tablespoon minced garlic
- freshly grated Parmesan cheese
- 1 cup quinoa or rice, for meal prep, optional
- 1/4 teaspoon red pepper flakes optional
Instructions
- Dab chicken breasts with paper towel to dry. Remove any fat and chop the chicken into 1/2-inch pieces. Place in a medium bowl.
- In a small bowl, combine parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. If desired, mix in the red pepper flakes. Stir to combine, then add half the seasoning mix to the chicken with 2 tablespoons olive oil and the zest and juice of 1 lemon. With your fingers, toss the chicken, olive oil, lemon, and seasoning mix until chicken is well coated. Cover and place in the fridge for 30 minutes (while everything else cooks).
- Preheat oven to 425°F. Line a very large sheet pan with parchment paper for easy clean-up. Halve the baby carrots lengthwise, Halve the baby red potatoes (or quarter for large ones), and coarsely chop the onion (halve it, halve each half, then cut each half into 2 or 3 sections—see pictures for general size).
- Place carrots, red potatoes, and onion on the prepared sheet pan. Add another 2 tablespoons olive oil and most of the remaining seasoning mix (leave 1 teaspoon). Toss with your hands to generously coat everything and place in the preheated oven for 20 minutes.
- Meanwhile, chop broccoli into bite-sized pieces. Remove pan from oven. Toss the veggies and move them to half the sheet pan. Add broccoli and minced garlic to the other half and toss with the last tablespoon olive oil and last teaspoon of seasoning mix. Toss to coat, then toss the broccoli with the other veggies and section to half the tray.
- Remove chicken from the fridge and drain off all the liquid (I like to pick up the chicken with a cupped hand and shake it off a few times). Add to the sheet pan and ensure the chicken pieces are separated (not on top of each other) so they can fully cook.
- Return to the oven and cook another 15–20 minutes or until chicken registers 165°F and vegetables are to desired tenderness. While the sheet pan is in the oven, change to a high broil and cook 1–2 more minutes (adds a nice char). Watch carefully to avoid burning.
- Remove from oven and top with freshly grated Parmesan cheese and enjoy immediately or use for meal prep.
- To meal prep: prepare 1 cup uncooked quinoa or rice according to package directions and separate it evenly into 4 containers. Place an even amount of the sheet pan dinner into each container. Cover and place in the fridge. Enjoy by warming in the microwave.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Nutrition Note: Nutrition label does not include Parmesan cheese (depends on how much you add) or the optional quinoa/rice.
Storage: To store leftovers, keep the chicken and veggies in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Reheat in the microwave or oven.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 28g | Protein: 9g | Fat: 10g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 490mg | Fiber: 2g | Calcium: 25mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was delicious! My husband and I both loved it! I used red and yellow peppers, red onion and mushrooms and cut the chicken pieces a bit larger than 1/2 inch. The lemon zest and juice make this dish so yummy! He wants me to make it again and serve it over rice but I think I may add 1/2 cup of chicken broth to make it a little more moist for the rice. Thanks for a terrific recipe!
Delish! I’m so thrilled this was a hit! Thanks Dodie!
I’m going to make this recipe tonite for dinner.i just started a cleaner diet and i think this fits my menu plan perfectly!
I’m so excited to hear what you think!