Sheet Pan Chicken and Vegetables is a scrumptious well balanced meal that anyone can prepare and everyone will enjoy. Tender and Juicy Chicken sharing a pan with a medley of vegetables is perfect for family style gatherings. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite. This dish also stores well for planning the weeks lunches on the go. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have tender juicy chicken and vegetables on a sheet in the middle of your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken and the vegetables in this recipe are fork tender and full of flavor. Thanks for visiting and see you again soon.
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In a small bowl: add salt, garlic, onion, paprika, black pepper and mix. Set aside. Place chicken breast (single layer) in a ziplock bag. Use a meat pounder or rolling pin to tenderize the chicken.
Pour the extra virgin olive oil on the chicken then mix. Add seasoning. Mix until well coated. Marinate for at least 15 minutes or up to 8 hours.
Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later or grease with oil. Deseed the bell peppers and cut into cubes. Cut the red onions into cubes. Peel and chop the carrots. Set all aside. Place chicken breast (do not overlap) in the center of the baking sheet. Place the vegetables around the chicken. Drizzle 3-4 tbsp olive oil over the vegetables and chicken. Season the vegetables with salt & pepper.
Bake for 20 minutes or until the internal chicken reaches to 165°F.
Remove baking sheet from the oven. Let rest for 5-6 minutes before serving.
Serve and enjoy!
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Sheet Pan Chicken Breast and Vegetables
Ingredients
Marinate
- 3 boneless chicken breast about 2 lbs
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
Vegetables
- 2 bell peppers red, yellow, orange or green
- 2 large carrots
- 1 red onion
- 3-4 tbsp extra virgin olive oil
Instructions
- In a small bowl: add salt, garlic, onion, paprika, black pepper and mix. Set aside.
- Place chicken breast (single layer) in a ziplock bag. Use a meat pounder or rolling pin to tenderize the chicken.
- Pour the extra virgin olive oil on the chicken then mix. Add seasoning. Mix until well coated. Marinate for at least 15 minutes or up to 8 hours.
- Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later or grease with oil.
- Deseed the bell peppers and cut into cubes. Cut the red onions into cubes. Peel and chop the carrots. Set all aside.
- Place chicken breast (do not overlap) in the center of the baking sheet. Place the vegetables around the chicken. Drizzle 3-4 tbsp olive oil over the vegetables and chicken. Season the vegetables with salt & pepper.
- Bake for 20 minutes or until the internal chicken reaches to 165°F.
- Remove baking sheet from the oven. Let rest for 5-6 minutes before serving.