Today, we have for you a simple solution for feeding a healthy and tasty meal to a family when you are tired and short on time. This chicken and vegetable sheet pan takes only 15 minutes of prep. Then it sits for half an hour in the oven, while you can take some rest.
We have added some garlic and lemon for extra flavor to the otherwise standard fare that everyone loves.
The idea to post this recipe came after talking with my brother and his wife this week. I was struck by how overwhelming cooking dinner (not to mention a healthy one) can be for a busy family. Between being stressed out from work and a young one running around needing attention, taking care of your sanity and making supper plans can easily fall by the wayside.
My solution to the problem:
Half-hour sheet pan dinner like this Chicken and Vegetable Sheet Pan recipe.
The result is a healthy, great-tasting meal that looks impressive and can easily please a hungry crowd. But the execution is simple enough for a weeknight meal.
If you know you will be busy, you can even do your cutting and all the prep the night before. It then only takes 30 minutes in the oven, while you have some break (or take care of kids...), to provide your family with a filling and healthy meal that requires almost no time at the stove and very minimal cleanup!
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Chicken and Vegetable Sheet Pan With Garlic and Lemon Recipe
This one-pan meal will feed a family of four, but can easily be cut in half for two or multiplied to feed a larger group.
The following are ingredients you will need for the chicken and vegetable sheet pan recipe:
- 4 (preferably skin-on) chicken legs or breasts
- 4 potatoes cut into ⅛th wedges
- 4 cloves of garlic or a handful of fresh garlic scapes
- 1 lemon cut into thin slices
- 1 red bell pepper
- 1 pint (250 g) button mushrooms
- 1 small head of broccoli
- ½ cup olive oil
- 1 tablespoon chive blossom vinegar (or any vinegar)
Spices from your pantry: (learn which spices you should always stock in your pantry!)
- paprika
- turmeric
- garlic powder
- onion powder
- salt
- pepper
Cut the ingredients for the Chicken and Vegetable Sheet Pan - the 15-minute prep
This prep can be completed the night before and goes pretty quickly. Don't overthink it and don't fuss too much with the cutting.
1. Chop your peppers, mushrooms, broccoli, and garlic scapes, if using, into bite-sized pieces. Depending on the size of the mushrooms, I either halve them or keep the smaller ones whole.
If preparing ahead, place all the chopped vegetables in a bowl, cover, and store them in the fridge for tomorrow.
2. Wash the potatoes and then cut them into ⅛th wedges. Toss the cut wedges in a bowl with ¼ cup olive oil, 1 tablespoon onion powder, ½ tablespoon garlic powder, ½ tablespoon paprika, 1 teaspoon salt, and ½ teaspoon pepper. Cover the bowl and place it in the fridge.
3. Take the four chicken legs/breasts and place them in a stainless steel bowl with the sliced lemon and garlic, ½ teaspoon turmeric, 2 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, ¼ cup olive oil, and 1 tablespoon chive blossom vinegar. Mix together well to cover the chicken with the mix. If prepping, cover the bowl, and place it in the fridge.
Chefs tip: The measurements above do not have to be exact, but are an outline. Once you do a meal like this a few times, you can simply estimate how much spices you want in with your chicken etc. I usually just use a small spoon and do, 1 spoon of this, 2 spoons of that etc. Play around with spice combinations until you find a mixture you really like.
That's it. The steps are pretty straightforward and go quickly. Cut the vegetables first, then cut and mix the potatoes, and finally mix the chicken and spices. If you do the steps in this order, you only need 1 knife and 1 cutting board, and you don't need to wash your hands in between each step.
30 min to bake the Chicken and Vegetable Sheet Pan
About forty minutes before you plan on having supper on the table (this allows for taking things from the fridge, etc), take all three bowls of your supper prep from the fridge and preheat the oven to 425°F / 220°C.
Line a sheet pan with parchment paper, and then lay out the potato wedges on one half of the pan.
On the other half of the pan, spread out the chopped vegetables, and drizzle them with oil.
Finally, arrange the chicken breasts on top of the veg.
Place the sheet pan in the oven and let it roast for 30 minutes.
After 30 minutes, take the sheet pan out of the oven. Check the temperatures of the chicken to double check it is fully cooked. It should be 165°F / 80°C. Your one pan roast chicken is now ready to eat! Divide up the potatoes, vegetables, and chicken and serve!
While it takes a bit of prep and planning ahead, 30 minutes of unattended cooking for a full-fledged healthy meal is pretty darn good. Compared to a frozen pizza, which still takes 20-25 minutes to bake, this is a much healthier option for not that much extra effort!
As an added bonus, these sheet pan dinners involve almost zero clean up! Besides the dishes you ate with, you only have three bowls and a sheet pan to wash, all of which can go in a dishwasher!
Made the recipe? Comment & Rate it below, then take a picture and tag us on Facebook. For more homemade cooking from scratch recipes, follow us on Facebook & Pinterest.
Recipe
Chicken and Vegetable Sheet Pan With Garlic and Lemon
Ingredients
- 4 skin on chicken legs or breasts
- 5 medium russet potatoes cut into ⅛th wedges
- 1 lemon sliced
- 4 cloves garlic or handful fresh garlic scapes
- 1 red bell pepper
- 1 pint button mushrooms
- 1 small head broccoli
- ½ cup olive oil
- 1 tablespoon chive blossom vinegar or any vinegar
- Spices from your pantry
Instructions
Prep
- Chop your peppers, mushrooms, onion, and garlic, (or garlic scapes) into bite sized pieces. Depending on the size of the mushrooms, I halve them or simply keep them whole. Place all the chopped vegetables in a bowl, cover and place in the fridge.
- Wash the potatoes and then cut them into ⅛th wedges. Toss the cut wedges in a bowl with ¼ cup olive oil, 1 tablespoon onion powder, ½ tablespoon garlic powder, ½ tablespoon paprika, 1 teaspoon salt, and ½ teaspoon pepper. Cover the bowl and place it in the fridge.
- Take the four chicken legs/breasts and place them in stainless steel bowl with ½ teaspoon turmeric, 2 teaspoon onion powder , 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, ¼ cup olive oil and 1 tablespoon chive blossom vinegar. Mix together, cover the bowl and place it in the fridge.
Cooking
- About forty minutes before you plan on having supper on the table, take all three bowls of your supper prep from the fridge and preheat the oven to 425°F / 220°C.
- Line a sheet pan with parchment paper, and then lay out the potato wedges on one half of the pan.
- On the other half of the pan spread out the chopped vegetables, drizzle them with oil and then arrange the chicken breasts on top of the veg.
- Place the sheet pan in the oven and let it roast for 30 minutes.
- After 30 minutes, take the sheet pan out of the oven. Check the inner temperature of the chicken to make sure it is fully cooked. It should be 165°F / 80°C.
Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made the recipe? Comment & Rate it below, then take a picture and tag us on Facebook. For more homemade cooking from scratch recipes, follow us on Facebook & Pinterest.
Michelle Brenton
Hey, Markus. This was indeed an easy meal to prepare. I wanted to make it as soon as I read it, so the chicken and veggies didn't have a chance to sit overnight. For our tastes, I would use less turmeric and vinegar. Is the only lemon the slices on top in the picture? The potatoes were fantastic - I made extra and put them in a glass pan to roast. Great meal!
Markus Mueller
Fantastic! Glad you liked the meal! Yes the only lemon is the slices on top of the chicken ...you would get more of the flavour if it sat with the chicken overnight. You could also simply squeeze the lemon juice and use that in the marinade!