This Sheet Pan Chicken with Vegetables is a super easy and delicious, one pan meal. It’s full of juicy chicken and roasted vegetables, all smothered in a delicious, sticky sauce.
If you love sheet pan meals that are quick, try my Pork Chops Sheet Pan Dinner and Sheet Pan Pizza Recipe.
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Why this Sheet Pan Chicken and Vegetables Recipe is a Keeper
This easy, sheet pan dinner is as delicious as it is simple to make. It’s a one pan meal that full of flavor and is super customizable.
- One Pan to Rule Them All: Cleanup takes about 30 seconds since you’re usually lining the pan with parchment or foil.
- Perfect Caramelization: Roasting at high heat brings out the natural sugars in vegetables and creates those crispy, golden edges on the chicken.
- Endlessly Customizable: It’s a “clean out the fridge” hero.
How Do I Make Sure Everything Finishes at the Same Time for this Sheet Pan Recipe?
The best way to ensure that everything gets done at the same time is to cut your chicken into even, small pieces. You don’t want too big of chicken strips or else they will take a long time to cook.
Pro Tip for One Pan Meal
Don’t crowd the pan! If the ingredients are touching too much, they will steam instead of roast. Use two pans if you have to—the airflow is what creates the “roast” texture.
Ingredient Notes for Baking Sheet Chicken and Veggies
You only need a few fresh ingredients to make this sheet pan chicken dinner, many of which you might even have around your kitchen.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken: Use boneless skinless chicken breast to make this easy dinner.
- Vegetables: You will need a red bell pepper, sugar snap peas, carrots, green onions and garlic.
- Honey: I prefer to use local honey, but feel free to use what is available to you.
Variations for this Sheet Pan Dinner Recipe
Easily customize this recipe by experimenting with different ingredients and different flavors.
- The Protein: Turn this into perfectly seasoned chicken thighs, salmon fillets, thick-cut tofu or even chicken sausage and veggies.
- Veggies: Add any other of your favorite veggies like sweet potatoes, cauliflower, brussels sprouts, broccoli, red onion or baby potatoes.
- The Flavor Profile: Make it Mediterranean with lemon, oregano, garlic, and feta.
- Zesty: Spice up sheet pan chicken and veggies with chili powder, cumin, lime juice, and cilantro.
- Honey Garlic: Season sheet pan chicken and roasted vegetables with soy sauce, honey, and ginger.
Special Equipment Needed for Sheet-Pan Chicken Recipe
Although there aren’t any special tools needed to make this recipe, one thing is useful when it comes time to clean up.
- Parchment Paper or Silicone Mats: Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleaning effortless. You can also use a really well greased baking sheet, or a baking sheet with foil.
How to Make Roasted Chicken and Vegetables
This is one of the easiest recipes ever. It comes together in 3 steps, and is perfect to make after a busy day.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep Pepper and Chicken: Preheat the oven. Chop the bell pepper into one-inch pieces and cut the chicken into strips. Set aside.
- Toss in the Sauce: In a large bowl, whisk together the soy sauce, olive oil, honey, minced garlic, onion powder, garlic powder and salt. Add the chicken, carrots, sugar snap peas and chopped bell pepper, and toss well.
- Bake and Garnish: Spread everything onto a large sheet pan and pour any extra sauce on top. Bake until the chicken is cooked and the veggies are tender. Garnish with sesame seeds and chopped green onion.
Prep Ahead Suggestions for Easy Sheet Pan Meal
Since this recipe is already super easy, there are only a couple things you can do ahead of time when you make this recipe.
- Prep Ahead: Chop your veggies and marinate the chicken up to 24 hours in advance. Store them in separate airtight containers so the veggies don’t get “soupy” from the marinade.
Alternate Methods for Chicken and Roasted Vegetables
This chicken and vegetable sheet pan is best made in the oven on a baking sheet, but you can also make it in the air fryer or in a cast iron skillet.
- Air Fryer: You can do this in batches! It’s faster (usually 15-20 mins) and gets the roasted veggies extra crispy.
- Cast Iron Skillet: If you’re cooking for one or two, a large skillet provides incredible heat retention for a deeper sear on your vegetables and chicken.
Store, Reheat and Use Leftovers
- Storing: Keep leftover chicken vegetable sheet pan in the fridge for up to 3 to 4 days.
- Reheat: For best results, use an air fryer at 350°F for 3-5 minutes or the oven. Avoid the microwave if you want to keep the chicken skin or veggies from getting rubbery.
- Using Leftovers: Enjoy leftover sheet pan veggies and chicken on top of rice or noodles, or in tortilla or lettuce wraps.
Questions About Sheet Pan Chicken and Rainbow Vegetables
If your vegetables ended up soggy, you may have overcrowded the pan. If the pan has too much on it, the vegetables will steam rather than roast.
Yes, skinless chicken thighs work well in place of chicken breast for chicken sheet pan dinners. You can even use bone-in chicken or skin-on chicken if need be.
Yes, but make sure they have plenty of room for the extra water to evaporate, instead of steaming them on the prepared sheet pan.
Expert Tips for Making Easy Sheet Pan Chicken
- Dry the Chicken: Pat the chicken dry with paper towels before seasoning. Moisture is the enemy of crispy skin for sheet-pan chicken and colorful vegetables.
- The “Toss” Factor: Don’t just drizzle oil; use your hands to toss everything until every nook and cranny is coated on your rimmed baking sheet.
- High Heat is Key: Don’t be afraid of 400°F (200°C) or 425°F (220°C). Lower temperatures won’t give your chicken breast sheet pan that golden-brown finish.
- Seasoning: Season your chicken pieces ahead with Italian Seasoning, salt and pepper.
- Serve With: Serve with Perfect Brown Rice, Creamy Whipped Potatoes or Rosemary Butter Rolls.
More Recipes You Might Like
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Sheet Pan Chicken with Vegetables
Equipment
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Ingredients
- 1 – 1 ½ pounds Chicken breasts, cut into thin strips
- 1 cup Sugar snap peas
- 1 cup Carrots
- 1 Red bell pepper
- ¼ cup Soy sauce
- 3 Tablespoons Olive oil
- 2 Tablespoons Honey
- 1 Tablespoon Minced garlic
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- 1 Green onion, chopped, for garnish
- ½ – 1 teaspoon Sesame seeds, for garnish
Instructions
- Preheat the oven to 425℉.
- Cut the bell pepper into one inch pieces and dice the green onion. Cut the chicken into thin strips.
- In a large bowl, whisk together the soy sauce, olive oil, honey and seasonings, then add the chicken, peas, carrots, and red pepper. Toss to combine.
- Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.
- Bake for 20-25 minutes until the chicken is done and the vegetables are tender.
- Sprinkle diced green onions and sesame seeds over it to garnish.
- Serve with rice or noodles if desired.
Christina’s Notes
- Start with a hot sheet pan: Slide the empty pan into the oven while it preheats. When the chicken and veggies hit that hot surface, they start sizzling immediately, giving you better browning and fewer soggy spots.
- Season the chicken separately from the vegetables: Chicken needs more salt and seasoning than vegetables. Toss them in separate bowls so everything gets properly coated and nothing ends up under‑seasoned.
- Don’t skimp on the oil: A generous drizzle helps with caramelization and prevents the vegetables from drying out. It also helps spices bloom and cling.
- Finish with something bright: A squeeze of lemon, a sprinkle of fresh herbs, or a spoonful of pesto wakes up the whole pan and makes the flavors pop.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.