Go Back Email Link
–+ servings
Sheet pan with rows of baked chicken pieces, baby potatoes, cherry tomatoes, zucchini, and eggplant, topped with shredded cheese.
Print Recipe
No ratings yet

Sheet Pan Chicken and Veggies Recipe

This sheet pan chicken and veggies recipe roasts juicy chicken with red potatoes, summer squash, and cherry tomatoes. Everything goes on the pan in stages, so nothing turns out mushy or underdone. It is a full weeknight dinner with one pan to wash.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 474kcal
Author: Wendy

Equipment

  • Large rimmed sheet pan
  • Large cutting board
  • Chef’s knife
  • Large Mixing Bowl
  • Measuring spoons
  • Instant read thermometer

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 pound red potatoes cut in half
  • 1 medium eggplant halved and cut into 1-inch slices
  • 2 medium zucchini cut into 1-inch circles
  • 2 medium yellow squash cut into 1-inch circles
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese optional

Instructions

  • Preheat the oven to 425 degrees F. Lightly grease a large sheet pan.
  • Place the halved red potatoes on the pan. Toss them with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Turn the potatoes cut side down.
  • Roast the potatoes for 15 minutes.
  • While the potatoes roast, toss the chicken with 1 tablespoon olive oil, the Italian seasoning, paprika, onion powder, remaining garlic powder, remaining salt, and remaining black pepper.
  • Add the chicken to the pan with the potatoes. Spread everything into a single layer and roast for 10 minutes.
  • Toss the eggplant, zucchini, and yellow squash with the last 1 tablespoon olive oil, plus a pinch of salt and black pepper. Add them to the pan and roast for 10 minutes.
  • Scatter the cherry tomatoes over the pan. Roast for 8 to 12 minutes more, until the chicken reaches 165 degrees F and the potatoes and squash are tender.
  • Sprinkle with grated Parmesan cheese before serving, if you like.

Nutrition

Serving: 1Serving | Calories: 474kcal | Carbohydrates: 37g | Protein: 45g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 930mg | Potassium: 2129mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1152IU | Vitamin C: 66mg | Calcium: 137mg | Iron: 3mg