Easy Sheet Pan Chicken and Veggies

Make an easy healthy dinner with this simple sheet pan chicken and veggies. Everything cooks together on one pan with simple ingredients and barely any prep.

I love sheet pan dinners for the same reason I reach for my slow cooker on busy days. You can put everything in the oven at once, walk away, and come back to dinner ready to go.

This sheet pan chicken and veggies is one I make when I want something simple that still feels like a complete meal. The lemon, garlic, and thyme keep it fresh and flavorful, and cleanup is about as easy as it gets.

Ingredients you'll need

Here's everything you need to get this on the table.

• Chicken tenders - cook quickly and stay tender, but you can swap in skinless chicken breasts cut into strips, or even boneless skinless chicken thighs
• Broccoli and cauliflower florets - roast up tender with a little crisp on the edges. Make it even faster with pre-cut veggies from the produce section
• Olive oil - helps everything roast evenly and adds flavor
• Garlic powder - easy way to add garlic flavor without extra prep
• Fresh thyme - gives the chicken a light, herby flavor; dried works if that's what you have
• Lemons - you'll use both lemon juice and slices for extra flavor
• Sea salt and black pepper - for seasoning

How to make sheet pan chicken and veggies

Start by preheating your oven to 350 degrees.

Arrange the chicken on a large sheet pan. Drizzle it with olive oil, then sprinkle with half of the garlic powder, salt and pepper.

Strip the thyme leaves from the stems and sprinkle them over the chicken. Squeeze the juice from half a lemon over the chicken.

Add the broccoli and cauliflower to the sheet pan, spreading them out around the chicken. Sprinkle with the remaining salt, pepper and garlic powder. Squeeze the juice from another half lemon over the vegetables.

Slice one lemon and scatter the slices across the pan.

Bake for 30 to 35 minutes, until the chicken is cooked through and the vegetables are tender with lightly roasted edges.

Variations

You can easily switch this up depending on what you have on hand:

• Use different vegetables - try carrots, zucchini, eggplant, red onion, green bell peppers or Brussels sprouts
• Add potatoes - cut small so they cook through at the same time
• Change the herbs - rosemary or Italian seasoning both work well here
• Make it a little spicy - add a pinch of red pepper flakes before baking

Serving suggestions

This is a full meal on its own, but you can round it out with a slow cooker roasted sweet potatoes or mashed potatoes. If you meal prep them on the weekend, just warm them in the oven while the chicken and veggies are cooking.

Storing leftovers

If you have leftovers, they're easy to keep and reheat:

• Store in an airtight container in the fridge for up to 3 to 4 days
• Reheat in the oven or a skillet to bring back some of the roasted texture
• Great for quick lunches or easy dinners later in the week

More easy recipes to try

If you like this kind of simple, hands-off dinner, here are a few more to try.

Mustard baked salmon and asparagus is another sheet pan fish dinner with a flavorful topping that cooks alongside the vegetables.

Easy roasted shrimp cocktail is a quick option when you want an appetizer or an easy protein to top a salad.

Cooking bacon in the oven is a simple sheet pan method that keeps cleanup easy and frees up your stovetop.

Roasted tomato soup is a great way to use oven-roasted flavor in a cozy, simple soup.