Sheet Pan Chicken and Veggie Dinner

This Sheet Pan Chicken and Veggie Dinner is easy, flavorful, and delicious. What beats that?

Sheet Pan Chicken and Veggie Dinner

I am LOVING one-pan, sheet-pan or any meal that is essentially mess-free!

Toss the ingredients in a bowl, line on a baking sheet, bake, and devour! What you’re left with is an easy meal that requires minimal cleanup. Plus, it’s totally customizable to the veggies you have on hand!

Sheet Pan Chicken and Veggie Dinner


Sheet Pan Chicken and Veggie Dinner


Sheet Pan Chicken and Veggie Dinner

Sheet Pan Chicken and Veggie Dinner

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Sheet Pan Chicken and Veggie Dinner

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 6 rainbow carrots, sliced in half
  • 1 bunch asparagus, Sliced into bite-sized pieces
  • 1 sweet potato, chopped into bite-sized pieces
  • 5 purple potatoes, sliced in half or quartered
  • 1/2 lb. brussels sprouts, sliced in half or quartered
  • 1 red onion, sliced thinly
  • 4 garlic cloves, crushed
  • 1 lb. boneless or bone-in chicken breast
  • 46 tablespoons avocado oil or extra-virgin olive oil
  • Spice Mix:
  • 1 teaspoon cumin
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 1 1/2 teaspoon paprika
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon ground ginger
  • Pinch cayenne pepper
  • 4 thyme sprigs
  • 1 teaspoon salt (more to taste)
  • 1 teaspoon pepper (more to taste)


  • Preheat oven to 400°F
  • In a bowl combine all chopped veggies and garlic
  • Add in whole chicken breasts or halved chicken breasts
  • Pour oil and spices over veggie and chicken mixture and coat evenly
  • Add thyme sprigs to the mixture
  • Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through
  • Add additional salt and pepper as desired


Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated.

Use any other veggies you have on hand!

To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image)

The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.


  • Serving Size: As served
  • Calories: 379
  • Sugar: 8.5g
  • Sodium: 117mg
  • Fat: 15.8g
  • Saturated Fat: 2.4g
  • Carbohydrates: 41.3g
  • Fiber: 6.3g
  • Protein: 19.6g
  • Cholesterol: 37mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

February 23, 2016

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24 Responses

  1. This is so easy, colourful and delicious! When I’m measuring out the spices, I do it twice: once for immediate use and another container for an even quicker next time meal. I took one with me to the cottage, which saved me having to take up all the various spice jars – so c

  2. My niece introduced me to your instagram account after serving Thai meatballs at a family reunion. The meatballs were great!

    I made this meal tonight and everyone was pleased. I loved the taste, the colors, and the aromas. Thank you!!!

  3. How would you do this for meal train? Cook it before and let them heat it? Would it get dry? Or bring it to them raw with cooking instructions? 🙂

  4. quick question…I’ve made this type of dish before and find the veggies take longer than the meat. Last try my chicken was quite dry and the veggies took an hour. Maybe my pieces were bigger, but wonder if I should try it leaving out the chicken for the initial cook and then adding it for whatever time it needs. What would you recommend?
    Your pic is amazing!!! Would like to try this tonight 🙂

    1. I’ve never had that issue BUT if your chicken is bigger, cook it until done, remove, and let the veggies cook longer! ENJOY!

  5. I love this kind of food and also am a big fan of easy-to-make, no-mess meals. I made this dish about a week ago when my mom came to visit us. My husband and kids devoured the chicken bits, and mom and I went mostly for the veggies. Delicious and simple. Definitely will be making it again.

  6. I love cooking but hate the clean-up. Thanks to this sheet pan chicken and veggie recipe, I can have the best of both worlds. It tastes amazing and clean-up only takes a few seconds. It is perfect for when you want something simple to prep for the family to enjoy.

  7. While my version didn’t come out as aesthetically pleasing as yours, I am sure it was just as delicious :). Thanks you so much for sharing this awesome recipe. what kind of camera did you use for these gorgeous photos??

  8. Made this for dinner tonight and it was great! Thanks for sharing. Your photos made it look so good I had to make it! 🙂

  9. Tried this last night and loved it! The spice mix gives it a nice kick w/o being too overpowering. Haven’t tried many one-pot meals but yours is definitely a keeper. Thank you*

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An orange skillet with an easy one pan taco filling.

My practical tips & advice for a healthier life dropped right into your inbox!



Lexi's sharing her top secrets to prepping ahead of time and quick meals!