Sheet pan with baked chicken breasts and roasted vegetables

Easy Weeknight Baked Chicken Dinner

ByWorld Recipe Club

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On the busiest nights, I always come back to simple recipes chicken dinners that practically cook themselves. This juicy baked chicken with colorful veggies is the kind of no-fuss, one-pan meal that feels cozy enough for Sunday but is realistic for Wednesday.

Everything roasts together on a sheet pan, the kitchen smells amazing, and you get a balanced, high-protein dinner with almost zero cleanup.

Why You’ll Love This Recipe

  • One pan wonder: Chicken, potatoes, and veggies all roast together for minimal dishes and maximum flavor.
  • Failsafe juicy chicken: A simple olive oil and spice rub keeps the chicken tender, not dry.
  • Customizable & seasonal: Swap in your favorite vegetables or whatever is in season or on sale.
  • Meal prep friendly: Leftovers reheat well for lunches or another busy-night dinner.

Ingredients

  • 4 medium (about 680 g / 1.5 lb) boneless skinless chicken breasts (patted dry)
  • 680 g (1.5 lb), halved baby potatoes (yellow or red, similar size pieces)
  • 3 medium (about 225 g), sliced 1 cm / 1/2 in thick carrots (peeled if desired)
  • 300 g (about 4 cups) broccoli florets (fresh, cut into bite-size pieces)
  • 1 medium (about 150 g), cut into wedges red onion (or yellow onion)
  • 60 ml (1/4 cup) olive oil (divided)
  • 4 cloves, minced garlic cloves (or 1 1/2 tsp garlic powder)
  • 2 tsp (4 g) paprika (sweet or smoked)
  • 2 tsp (4 g) dried Italian seasoning (or mixed dried herbs)
  • 1 1/4 tsp (7 g), divided salt (plus more to taste)
  • 1 tsp (3 g), divided black pepper (freshly ground if possible)
  • 1 medium, zest and juice lemon (divided; adds brightness)
  • 1 tbsp (15 ml) honey (optional, for light caramelization)
  • 1/4 tsp crushed red pepper flakes (optional, for heat)
  • 2 tbsp (8 g), finely chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 220°C / 425°F. Line a large rimmed sheet pan (about 46 x 33 cm / 18 x 13 in) with parchment paper for easier cleanup, or lightly grease it with olive oil.
  2. Prep the chicken: Pat the chicken breasts dry with paper towels so the seasoning sticks well. If any pieces are very thick on one end, gently pound to an even thickness of about 2 cm / 3/4 in for more even cooking.
  3. In a small bowl, whisk together 2 tbsp (30 ml) olive oil, minced garlic, paprika, Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, lemon zest, and honey (if using) until you have a thick, even paste.
  4. Place the chicken breasts in a shallow dish or on one side of the sheet pan. Spoon the seasoning paste over the chicken and rub it in on all sides until well coated. Set aside to marinate while you prep the vegetables (about 10 minutes).
  5. In a large mixing bowl, combine the baby potatoes, sliced carrots, broccoli florets, and red onion wedges. Drizzle with the remaining 2 tbsp (30 ml) olive oil, then sprinkle with 1/2 tsp salt, 1/2 tsp pepper, and the red pepper flakes if using. Toss until all the vegetables are evenly coated.
  6. Spread the vegetables out in a single layer on the prepared sheet pan, leaving a space in the center for the chicken. Try not to overcrowd so they roast instead of steam; use a second sheet pan if needed.
  7. Nestle the seasoned chicken breasts in the space you left on the sheet pan. Arrange the potatoes and carrots closer to the edges and the broccoli and onions a bit more toward the center so everything cooks evenly.
  8. Roast in the preheated oven for 18–22 minutes, until the chicken is cooked through and the potatoes are tender. The chicken is done when it reaches an internal temperature of 74°C / 165°F at the thickest part and the juices run clear.
  9. About halfway through roasting (around the 10-minute mark), use a spatula to toss the vegetables and rotate the pan front to back. This helps with even browning and prevents sticking.
  10. Once done, remove the sheet pan from the oven. Transfer the chicken to a plate and let it rest for 5 minutes so the juices redistribute. Squeeze the lemon juice over the roasted vegetables and scrape up any browned bits from the pan for extra flavor.
  11. Slice the rested chicken breasts against the grain. Garnish chicken and vegetables with chopped fresh parsley and an extra pinch of salt and pepper if desired. Serve warm, making sure each plate gets a mix of chicken, potatoes, and veggies.

Pro Tips & Variations

  • Don’t overbake the chicken: Start checking the internal temperature at 18 minutes; pulling it at 74°C / 165°F keeps it juicy.
  • Seasonal swap-ins: In fall, use Brussels sprouts and sweet potatoes; in summer, try zucchini and cherry tomatoes.
  • Add extra protein or carbs: Toss in chickpeas for more fiber, or serve over cooked rice, quinoa, or couscous for a heartier meal.
  • Make it kid-friendly: Skip the red pepper flakes and offer a side of ketchup, ranch, or yogurt sauce for dipping.

Storage & Serving

Cool leftovers completely, then store the sliced chicken and roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 180°C / 350°F oven or air fryer for 8–10 minutes, or microwave in 30-second bursts until warmed through. For meal prep, divide into individual containers with an extra squeeze of lemon and a drizzle of olive oil to keep everything moist. Serve as-is, over greens for a warm salad, or tucked into wraps or grain bowls for quick lunches.

Nutrition (per serving)

Calories: 420 | Protein: 40g | Carbs: 34g | Fat: 14g | Fiber: 6g

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work very well in this recipe. Use about 680 g / 1.5 lb, trim excess fat, and roast for 22–25 minutes, or until the internal temperature reaches 74°C / 165°F.

Do I need to marinate the chicken in advance?

You only need about 10 minutes while you prep the vegetables, but you can marinate the chicken in the spice mixture for up to 12 hours in the refrigerator for even more flavor.

How do I keep the chicken from drying out?

Bake at high heat, avoid overcooking, and let the chicken rest for 5 minutes before slicing. Pounding thicker parts to an even thickness also helps it cook more evenly.

Can I make this dairy-free and gluten-free?

This recipe is naturally dairy-free and gluten-free as written, as long as your spices are certified gluten-free. Serve with gluten-free grains if you add a side.

Can I use frozen vegetables?

Yes, you can use frozen vegetables, but do not thaw them first. Add them in a single layer and expect a slightly softer texture and less browning than with fresh vegetables.

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