Easy weeknight dinners are my jam, friends. I don’t think it’s possible to have too many in your arsenal. Especially this time of year when it’s getting toward the end of the school year and temps are warming, I just don’t have any motivation at all for throwing together anything fancy. This roasted chicken and veggie sheet pan dinner looks fancy enough– only it’s astonishingly easy! I call that winning.
It’s no secret I love sheet pan dinners. I have not one, not two, but three other sheet pan recipes on this site. The reason I like them so much is that they’re so darned easy.
Throw some things on a pan.
Bake the things.
So it seems obvious that I would try to create as many of these super easy recipes as possible. Who doesn’t love easy recipes?
I’ll walk you through the steps here and give you tips and tricks. But if you’d like to, you can jump to the recipe instead.
Roast Chicken and Veggies
For this sheet pan dinner, I used chicken, broccoli, and cauliflower.
I chose these veggies because they hold up really well to roasting at high temperature, and everyone in my family loves them.
I used one head of cauliflower and one bunch of broccoli, which I broke down quickly into florets. However, if you choose to buy bags of pre-cut broccoli and cauliflower to save yourself some time, you’ll get no judgement from me, friend.
Just make sure it’s fresh– frozen won’t work here.
I also created this lemony dressing that I poured over the chicken to give it a punch of flavor.
I didn’t marinate the chicken in this, but you could if that’s your style. And while I only poured it over the chicken, the veggies got some great lemon flavor transfer as well.
I used a whole chicken, cut up into pieces, but you can use any bone-in, skin-on kind of chicken you like.
As you can see, this chicken came with the most enormous chicken breasts of all time. Seriously, look at that thing!! From a mammoth chicken.
I split the chicken and the veggies onto two sheet pans. This made enough for my family to have two dinners (more winning) but you can definitely halve this recipe and make just one sheet.
Make sure you line your sheet pans with parchment paper! This will not save you entirely from cleanup, but it will make it much easier.
We bake this is a very hot oven– 475°F– which gives a nice crispy skin and gets the veggies nice and roasted in about 35 minutes.
Ain’t it purdy??
If you’re not into your veggies being quite this charred, though, you can start the chicken in the oven for 10 minutes and then add the veggies for the rest.
Because of the completely ludicrous size of these chicken breasts, I had to bake them a little longer separately after everything else was done.
I’ve never had this issue before cooking chicken this way, so if you have more average sized breasts (*snort*) you should be fine.
It’s always a good idea to check your chicken with a meat thermometer to make sure it’s cooked through. Nobody likes Salmonella.
Seriously, though. Look at those pretty bits of caramelization on those veggies!
When I served this, my husband said, “Let’s have roasted veggies at every meal.”
I couldn’t agree more.
- 1 whole chicken, cut up
- 1 bunch broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 1/2 cup (120mL) lemon juice
- 1/4 cup (60mL) plus 2 Tbsp (30mL) olive oil, divided
- 1 Tbsp (15mL) dijon mustard
- 2 tsp (10mL) coconut aminos
- Preheat oven to 475°F (245°C)
- Line 2 rimmed half-sheet pans with parchment paper.
- In a large bowl, combine broccoli and cauliflower. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Mix well.
- Whisk together lemon juice, 1/4 cup olive oil, dijon mustard, coconut aminos, and 1/4 tsp each salt & pepper.
- Arrange chicken pieces evenly over both prepared sheet pans.
- Pour lemon juice mixture over the chicken, turning to coat.
- Arrange broccoli and cauliflower evenly on the pans with the chicken in a single layer.
- Bake 35-45 minutes, rotating pans halfway through, until chicken reaches an internal temperature of 170°F (77°C).
If you like your veggies less caramelized, cook the chicken for 10 minutes on its own before adding the vegetables to the sheet pan.
This recipe can easily be halved.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 291 Total Fat: 21.3g Saturated Fat: 4.6g Sodium: 417mg Carbohydrates: 10.1g Fiber: 3.6g Sugar: 3.1g Protein: 17.7g