Sheet Pan Italian Chicken and Vegetables

Why You’ll Love This Recipe

Sheet Pan Italian Chicken and Vegetables is a simple, wholesome, and delicious one-pan meal that brings together juicy, herb-marinated chicken and perfectly roasted vegetables. It’s full of vibrant colors, classic Italian flavors, and requires minimal cleanup—making it an ideal choice for busy weeknights or healthy meal prep. This dish is hearty, balanced, and bursting with natural goodness.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighszucchinibell peppers (red, yellow, or green)cherry tomatoesred onionbaby potatoes or sweet potatoesolive oilItalian seasoninggarlic powderonion powderdried oregano or basilsaltblack peppergrated parmesan cheese (optional)fresh parsley or basil for garnish (optional)

directions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

Cut the chicken into evenly sized pieces or leave whole if preferred.

Chop the vegetables into bite-sized pieces for even roasting.

In a large bowl, combine olive oil, Italian seasoning, garlic powder, onion powder, oregano, salt, and pepper.

Toss the chicken and vegetables in the oil and seasoning mixture until well coated.

Spread everything in a single layer on the prepared baking sheet, making sure not to overcrowd.

Bake for 25-30 minutes, flipping halfway through, until the chicken is cooked through (internal temp of 165°F) and vegetables are tender and slightly browned.

Sprinkle with grated parmesan cheese and fresh herbs if desired before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 25-30 minutesTotal time: 40-45 minutes

Variations

Use different vegetables like broccoli, mushrooms, or asparagus depending on the season.

Swap chicken for turkey, sausage, or tofu for a twist.

Add a squeeze of lemon juice or balsamic glaze before serving for brightness.

Serve over cooked pasta, rice, or quinoa to make it even more filling.

Spice it up with crushed red pepper flakes or Italian chili oil.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet or microwave until warmed through.For meal prep, divide into individual containers with a starch like rice or couscous for easy grab-and-go lunches.

FAQs

Can I use frozen vegetables?

Fresh is best for roasting, but you can use frozen—just expect a bit more moisture.

Is this dish gluten-free?

Yes, as long as your seasonings are gluten-free.

Can I marinate the chicken ahead of time?

Absolutely. Marinate up to 24 hours in advance for deeper flavor.

What if my vegetables are getting too soft?

Cut them into larger chunks or roast them separately for better texture.

Do I need to flip the ingredients while baking?

Yes, flipping halfway helps everything cook evenly and brown nicely.

Can I use a different seasoning blend?

Sure! Cajun, lemon-herb, or Greek seasonings also work well.

What kind of potatoes are best?

Baby red, gold, or sweet potatoes roast well and hold their shape.

Can I double the recipe?

Yes, use two sheet pans and rotate them halfway through cooking.

Do I need to cover the pan with foil?

No, roast uncovered to achieve caramelized edges and better texture.

Conclusion

Sheet Pan Italian Chicken and Vegetables is a flavorful, healthy, and convenient meal that’s packed with protein and veggies—all roasted to perfection in one pan. Whether you’re meal prepping, feeding a family, or just need a quick weeknight dinner, this dish delivers ease and taste in every bite. Enjoy the rustic Italian flavors with zero fuss and all the comfort.

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