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Easy Chicken and Veggie Sheet Pan Meal - Weeknight Dinner, Simplified

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • Vegetables: 1 large broccoli crown, 1 red bell pepper, 1 small red onion, 1 medium zucchini, 2 cups baby potatoes (halved)
  • Oil: 3 tablespoons olive oil (or avocado oil)
  • Acid: 1 lemon (zest and juice)
  • Spices: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon chili flakes (optional)
  • Salt and Pepper: About 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Fresh Finish (optional): Fresh parsley or dill, and a little grated Parmesan or feta

Method
 

  1. Preheat and Prep: Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
  2. Cut Evenly: Chop broccoli into florets, slice the pepper into strips, cut zucchini into half-moons, slice onion into wedges, and halve the baby potatoes. Aim for similar sizes so they cook evenly.
  3. Mix the Seasoning: In a small bowl, combine olive oil, lemon zest, smoked paprika, garlic powder, onion powder, oregano, chili flakes (if using), salt, and pepper.
  4. Season the Chicken: Pat chicken dry. Toss with about one-third of the oil mixture until well coated.
  5. Toss the Veggies: In a separate bowl, toss all veggies with the remaining oil mixture. Add an extra pinch of salt if needed.
  6. Load the Pan: Scatter veggies across the sheet pan in a single layer, leaving small spaces for airflow. Nestle the chicken pieces on top or alongside.
  7. Roast: Bake for 20 minutes. Flip the chicken and stir the veggies. Return to the oven for another 10–15 minutes, until the chicken hits 165°F (74°C) and potatoes are tender with crisp edges.
  8. Finish Bright: Squeeze the lemon juice over everything. Add chopped parsley or dill. Sprinkle a little Parmesan or crumbled feta if you like.
  9. Serve: Plate as-is, or with rice, quinoa, or warm flatbread to catch the juices.