Sheet Pan Chicken And Veggies with garlic, parmesan, and tender roasted veggies. straightforward, flavorful, and reliable 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: straightforward, 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 reliable 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: 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.
- Chicken: Move veggies aside, add broccoli and garlic, then add chicken and roast.
- Finish: skippable: 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
- 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:
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My FAVE Ground Turkey Meal Prep
Salads
Italian Couscous Salad (Meal Prep Option)
Side Dishes
Herb Rice In One Pan!
Dinner
One Pan Lemon Parmesan Chicken and Asparagus
