Best 3 Sheet Pan Dinner With Chicken And Veggies Recipes

Indulge in a culinary symphony of flavors with our scrumptious sheet-pan dinner featuring succulent chicken and a medley of vibrant vegetables. This hassle-free one-pan meal is a symphony of tantalizing tastes and textures, offering a delightful balance of juicy chicken, tender vegetables, and a symphony of aromatic herbs. Join us on a culinary journey as we explore this delectable dish, showcasing three irresistible variations: a classic rendition with roasted chicken and vegetables, a zesty lemon-herb twist, and an exotic Moroccan-spiced extravaganza. Prepare to tantalize your taste buds and embark on a flavor-filled adventure with our sheet-pan chicken and veggie extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN AND VEGETABLES SHEET PAN DINNER

Chicken and Vegetables Sheet Pan Dinner image

This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!

Provided by Katerina | Easy Weeknight Recipes

Categories Dinner

Time 1h15m

Number Of Ingredients 13

Ingredients

1 pound boneless, skinless chicken breasts, (cut into 1-inch cubes)
3/4 pound small potatoes, (cut into 1-inch pieces)
2 small zucchini, (cut into half-moons)
1 bell pepper, (cut into 1-inch pieces)
1 yellow or red onion, (cut into 1-inch pieces)
1/2 cup cherry tomatoes, (halved)
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons low sodium soy sauce
3 cloves garlic, (minced)
1 tablespoon Italian seasoning
1/2 tablespoon dijon mustard
salt and fresh ground pepper, (to taste)

Steps:

In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
Remove 1 tablespoon of marinade and set aside.
Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
Bake for 25 minutes.
Add cherry tomatoes to the pan.
Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
Remove from oven, let stand for 5 minutes and serve!

Nutrition Facts : Calories 408 kcal, Carbohydrate 25 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 438 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

SHEET PAN DINNER WITH CHICKEN AND VEGGIES

Sheet Pan Dinner with Chicken and Veggies image

Super easy one-pan meal in the oven made on a baking sheet.

Provided by Tyler Heikes

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 43m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
2 large skinless, boneless chicken breasts, halved lengthwise
olive oil, or as needed
1 ½ pounds red potatoes, halved or quartered if large
1 pound baby carrots
salt and ground black pepper to taste
¼ cup dry bread crumbs

Steps:

Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 21 g, Cholesterol 85.5 mg, Fat 53.6 g, Fiber 3.7 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 1034.9 mg, Sugar 6.5 g

Tips:

Use a variety of vegetables. This will add color, flavor, and nutrients to your sheet pan dinner. Some good choices include broccoli, Brussels sprouts, carrots, potatoes, and zucchini.

Cut the vegetables into even-sized pieces. This will help them cook evenly.

Toss the vegetables with olive oil, salt, and pepper. This will help them roast and brown nicely.

Add some protein. Chicken is a great option, but you could also use beef, pork, or tofu.

Season the protein with your favorite herbs and spices. This will help it taste delicious.

Roast the vegetables and protein together in a preheated oven. The roasting time will vary depending on the vegetables and protein you are using.

Serve the sheet pan dinner immediately. It is best enjoyed hot and fresh.

Conclusion:

Sheet pan dinners are a great way to get a healthy and delicious meal on the table with minimal effort. They are also a great way to use up leftover vegetables. With a little planning, you can create a sheet pan dinner that everyone will love.