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This sheet pan chicken and veggies dinner is sized for two: chicken breasts roasted with broccoli, bell pepper and zucchini, all on one pan with one simple seasoning.
It’s an easy way to eat well without spending much. The vegetables are flexible, so you can use whatever is on sale or needs using up, and there’s almost nothing to wash afterward.
Roast it on a rimmed sheet pan lined with parchment paper and cleanup takes seconds.
Ingredients and Swaps
- Chicken: Two boneless, skinless breasts, 6–8 ounces each. Boneless thighs work too and are harder to dry out.
- Vegetables: Broccoli, bell pepper and zucchini all roast in about the same time as the chicken. Green beans, asparagus, red onion and cherry tomatoes are good swaps.
- Seasoning: Italian seasoning and garlic powder. Lemon pepper or taco seasoning change the flavor completely.
- Oil: Olive oil, for browning.
Tips for Juicy Chicken and Roasted Vegetables
- Even out the chicken. Pound the thick end of each breast to about ¾ inch so it cooks at the same rate as the thin end.
- Cut the vegetables to similar sizes. Large broccoli florets, thick pepper strips and ½-inch zucchini slices are done together.
- Spread everything out. A single layer with space roasts. A pile steams.
- Check the temperature. Pull the chicken at 165°F in the thickest part. If the vegetables need longer, move the chicken to a plate and keep roasting.
- Rest the chicken. Five minutes before slicing keeps it juicy.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $5.85 from Walmart, $5.65 from ALDI · Per Serving – $2.82 to $2.92
Sheet Pan Chicken and Veggies
Ingredients
Method
- Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
- Pound the thick end of each chicken breast to an even ¾-inch thickness.
- Place the chicken and vegetables on the pan. Drizzle with the oil and sprinkle with the Italian seasoning, garlic powder, salt and pepper.
- Toss the vegetables and turn the chicken to coat. Spread everything in a single layer.
- Roast for 20–25 minutes, until the chicken reaches 165°F in the thickest part and the vegetables are tender and browned at the edges.
- Rest the chicken for 5 minutes before serving.
Notes
- Swap in whatever vegetables are in season or on sale.
- Add lemon slices to the pan for brightness.
- Sprinkle with Parmesan before serving.
How to Serve It
It’s a complete meal as is. To stretch it, serve over rice, couscous or Tomato and Butter Rice. A squeeze of lemon and a little Parmesan at the end add a lot. Cooking for four? Baked Chicken Thighs with Roasted Veggies is the family-size version, and One-Pan Chicken, Broccoli and Tomatoes is a garlicky variation with juicy roasted tomatoes.
Storage and Reheating
- Refrigerate in airtight containers for up to 4 days. It’s a good meal-prep lunch.
- Reheat at 350°F for 10 minutes or microwave gently so the chicken doesn’t dry out.
- Slice leftover chicken over a salad or tuck it into a wrap.
Sheet Pan Chicken Questions
Can I double the recipe?
Yes. Use two sheet pans so nothing is crowded, and switch their positions halfway through.
Can I use frozen vegetables?
Yes, though they release more water and brown less. Don’t thaw them, and give them extra space on the pan.
Can I marinate the chicken?
Yes. Toss it with the oil, seasoning and a tablespoon of lemon juice up to 8 hours ahead and refrigerate.
