Description
This Sheet Pan Chicken and Veggies recipe offers a simple, delicious, and healthy one-pan meal. Juicy boneless skinless chicken breasts are seasoned with Italian spices and roasted alongside colorful bell peppers, potatoes, and red onions. The meal is seasoned to perfection with garlic, olive oil, salt, and pepper, making cleanup a breeze while providing a satisfying dinner option ideal for busy weeknights.
Ingredients
Scale
Vegetables
- 3 large red, yellow or orange bell peppers, cut into 2 inch pieces
- 2 cups potatoes, cubed into 1.5 inch pieces
- 1 large red onion, cut into 2 inch pieces
- 2 large garlic cloves, grated
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Chicken
- 4 medium boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, grated
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting both the vegetables and chicken evenly.
- Prepare Vegetables: In a large bowl, combine the cut bell peppers, cubed potatoes, red onion pieces, grated garlic, olive oil, Italian seasoning, salt, and black pepper. Stir everything well using a large spoon so each piece is evenly coated with the seasoning and oil.
- Arrange Vegetables on Baking Sheet: Transfer the well-seasoned vegetables onto a large 9×13 inch rimmed baking sheet. Spread them out in a single layer to promote even roasting and caramelization.
- Prepare Chicken: In the same large bowl, add the boneless skinless chicken breasts along with olive oil, grated garlic, Italian seasoning, salt, and pepper. Use tongs to thoroughly coat each chicken breast with the seasoning and oil mixture.
- Place Chicken on Vegetables: Arrange the seasoned chicken breasts on top of the spread vegetables on the baking sheet. This allows the chicken juices to flavor the veggies as they roast together.
- Roast: Place the baking sheet in the preheated oven and roast everything for approximately 35 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
- Serve: Remove the sheet pan from the oven and serve the chicken and roasted vegetables warm for a hearty and healthy meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as bell peppers tend to become mushy and potatoes may discolor.
- For best texture, cut vegetables uniformly to ensure even roasting.
- You can customize the seasoning by adding fresh herbs or adjusting the amount of Italian seasoning to taste.
