Sheet Pan Chicken And Veggies, perfectly seasoned with garlic and parmesan, all in one pan—ideal 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: easy, 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 perfect 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 Chicken: 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.
- Add Chicken: Move veggies aside, add broccoli and garlic, then place chicken on the tray. Roast.
- Finish: Optional: 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
Meal Prep and Storage Tips
- 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:
One Pan Roasted Garlic Parmesan Chicken and Veggies (Great Meal Prep)
One Pan Roasted Garlic Parmesan Chicken and Veggies is as delicious as it is simple. Perfectly seasoned chicken pairs with flavorful veggies, all coated in a garlic parmesan blend—perfect for meal prep!
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon dried parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 large lemon
- 5 tablespoons olive oil divided
- 1 heaping cup baby carrots sliced in half, 5 ounces
- 1-1/2 heaping cups baby red potatoes sliced, 1/2 pound
- 1 large yellow onion coarsely chopped
- 1 head broccoli chopped, 1 heaping cup
- 1/2 tablespoon minced garlic
- freshly grated Parmesan cheese
- 1 cup quinoa or rice, for meal prep, optional
- 1/4 teaspoon red pepper flakes optional
Instructions
- Dab chicken breasts with paper towel to dry. Remove any fat and chop the chicken into 1/2-inch pieces. Place in a medium bowl.
- In a small bowl, combine parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. If desired, mix in the red pepper flakes. Stir to combine, then add half the seasoning mix to the chicken with 2 tablespoons olive oil and the zest and juice of 1 lemon. With your fingers, toss the chicken, olive oil, lemon, and seasoning mix until chicken is well coated. Cover and place in the fridge for 30 minutes (while everything else cooks).
- Preheat oven to 425°F. Line a very large sheet pan with parchment paper for easy clean-up. Halve the baby carrots lengthwise, Halve the baby red potatoes (or quarter for large ones), and coarsely chop the onion (halve it, halve each half, then cut each half into 2 or 3 sections—see pictures for general size).
- Place carrots, red potatoes, and onion on the prepared sheet pan. Add another 2 tablespoons olive oil and most of the remaining seasoning mix (leave 1 teaspoon). Toss with your hands to generously coat everything and place in the preheated oven for 20 minutes.
- Meanwhile, chop broccoli into bite-sized pieces. Remove pan from oven. Toss the veggies and move them to half the sheet pan. Add broccoli and minced garlic to the other half and toss with the last tablespoon olive oil and last teaspoon of seasoning mix. Toss to coat, then toss the broccoli with the other veggies and section to half the tray.
- Remove chicken from the fridge and drain off all the liquid (I like to pick up the chicken with a cupped hand and shake it off a few times). Add to the sheet pan and ensure the chicken pieces are separated (not on top of each other) so they can fully cook.
- Return to the oven and cook another 15–20 minutes or until chicken registers 165°F and vegetables are to desired tenderness. While the sheet pan is in the oven, change to a high broil and cook 1–2 more minutes (adds a nice char). Watch carefully to avoid burning.
- Remove from oven and top with freshly grated Parmesan cheese and enjoy immediately or use for meal prep.
- To meal prep: prepare 1 cup uncooked quinoa or rice according to package directions and separate it evenly into 4 containers. Place an even amount of the sheet pan dinner into each container. Cover and place in the fridge. Enjoy by warming in the microwave.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Nutrition Note: Nutrition label does not include Parmesan cheese (depends on how much you add) or the optional quinoa/rice.
Storage: To store leftovers, keep the chicken and veggies in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Reheat in the microwave or oven.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 28g | Protein: 9g | Fat: 10g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 490mg | Fiber: 2g | Calcium: 25mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I asked my husband what he wanted for dinner, he said something simple like a one pan chicken and veggie meal. I googled exactly that and found this recipe. I’ll never look back! This recipe has reinvented the boring dinners I had made when attempting to eat healthy and make a one pan meal with veggies that I had seen several other times. The thing that was missing was all of the spices together. I thought i was pretty ok at seasoning my food until I made this. This meal is a staple in my household now. We do not do the onions because my husband doesn’t like them and we also do not do the minced garlic because I kept forgetting and then decided the recipe was amazing without it. My husband usually prepares the rice, and one time he put the Parmesan cheese into the rice instead of on top, and we’ve never looked back. Obviously that is more calories, but it’s too good to pass up.
I also want to note that I’ve brought leftovers to work and had several people mention the aroma. And I had a few visitors in my cubicle. I’ve given the recipe to two people as well.
Love it!
Ahh this made my day! I am sooo happy you guys enjoy this so much! It’s a staple at my house as well. Thank you so much for your comment Rebekah!!
I followed it exactly, and it did come out delicious. Best if right out of the oven, and since my husband came home late, it wasn’t as great after left in oven on warm for an hour. I won’t make it again, only because it took much longer in prep than I anticipated, and although it used one pan to cook, there was a lot to clean up afterwards. The suggested parchment paper lining didn’t work well as it moves around too much when tossing. I will be looking for less prep recipes in the future for weeknight meals.
Thanks for your feedback Barbara!
If you are doubling this sheet pan recipe and using two sheet pans, should you cook it on a higher temp and or longer? Have you tried this before?
Did a quick google search for a meal with chicken and veggies to bake, and this popped up. I read through the ingredients, and had most of them. Let me just say, I was not expecting it to be as good as it was. Not that I thought it would be gross, I knew it would be good, but it was AMAZING! Maybe the smell of the spices turned me off while cooking. WE didn’t have carrots, so I used asparagus instead. My kids were complaining about all the veggies on their plate, and once they started eating everyone was happy. My husband says it’s one of the best meals we’ve had in a while. Thank you so much Chelsea! It was easy, and I will likely be making this weekly. Best family dinner we’ve had in a while.
Ahh i’m so glad to hear you guys enjoyed this! It’s such a mom win when you get your kids to actually eat and enjoy veggies! I hope you guys continue to enjoy! 🙂
Thanks for such a great recipe! I followed the recipe exactly and everything came together perfect! My 10 year old son said “ It looks, smells, and tastes amazing!”
Love hearing that! Thanks so much for the comment Tabitha 🙂
This is our dinner tonight. It was really yummy. My husband and toddler both love it. Thank you so much for sharing your family’s recipe.
So happy to hear that! Thank you so much for the comment Cha 🙂
What do we use the minced garlic for? Does it get mixed in with the seasoning mix and garlic powder? Added to the broccoli? Mixed with the parmesan and added at the end? Looking forward to making this tonight 🙂
So sorry! You add it with the broccoli 🙂 I hope you love this dinner!
Made this last night, very yummy. Totally forgot to buy a lemon so I used a little balsamic instead. One question – you’ve got minced garlic in the recipe but I don’t see where it’s used? Did I miss it?
hey girl- Happy Birthday to your little guy! This looks so yummy!
I haven’t got parmesan but do have a grated Italian blend with parmesan in it. Will this work?
Yes that will work great 🙂 Enjoy!
Kinda bland to be honest. I’ll play with the seasonings and spices a little more to give it some flavor.
Sorry you didn’t love this!