Sheet Pan Chicken and Veggies

This sheet pan chicken and veggies recipe is the ultimate easy and healthy weeknight dinner! It comes together in one pan with juicy chicken, crispy potatoes, and perfectly roasted Brussels sprouts, parsnips, and carrots.

Update: This recipe, first published in February 2021, has been updated with more tips and step-by-step photos showing how easy it is to make sheet pan chicken with roasted veggies at home!

Sheet pan meals are such a lifesaver, especially during busy weeks! I started making this recipe after falling in love with the simplicity of my One Pot Lasagna Soup - it's another go-to in our house. There's just something so satisfying about tossing everything onto one pan and letting the oven do the work.

This version has juicy chicken, crispy potatoes, garlicky roasted Brussels sprouts, and tender parsnips and carrots. It's hearty, comforting, and flavorful, and healthy. Trust me, once you try it, this sheet pan dinner will quickly become a regular on your menu, too!

Why you'll love this sheet pan dinner recipe:

Easy to Make: Toss everything on one pan, pop it in the oven, and dinner's ready—no complicated steps!
Minimal Cleanup: One pan means fewer dishes to wash, so you can relax after dinner.
Healthy and Wholesome: Loaded with protein and nutrient-rich vegetables for a balanced meal.
Perfect for Busy Nights: Quick prep and hands-off cooking make it ideal for weeknight dinners.
Meal Prep Friendly: Make a big batch, and you've got delicious leftovers for lunches all week!

Ingredients

Here's what you'll need to make this delicious and well-balanced sheet pan chicken and veggies recipe.

Chicken breasts
Salt & pepper
Olive oil
Sweet potato (or any potato)
Parsnips
Carrots
Garlic cloves
Fresh thyme
Fresh sage
Fresh parsley (for garnish)

Instructions

I love how easy sheet pan dinners are! Here's how to make this chicken and veggies version:

brining the chicken breasts in a salt water brine to make sure it is super juicy

Brine the chicken by mixing water and 3 tablespoon kosher salt in a bowl. Let the chicken sit for 15–30 minutes while you prep the veggies and preheat the oven.

cut up sweet potatoes, Brussels sprouts, carrots and parsnips on a baking sheet with olive oil, minced garlic, and salt before roasting

Toss the veggies and garlic with olive oil, salt, and pepper on a baking sheet.

Roast at 425°F for 20 minutes.

seasoning the chicken breasts with sage, thyme, parsley, salt and pepper

Meanwhile, remove the chicken from the brine, pat dry, and drizzle with the remaining olive oil—season with salt, pepper, fresh thyme, and sage.

adding the raw, seasoned chicken breasts to the baking sheet with half roasted veggies

Once veggies are done roasting, toss them and place the seasoned chicken breasts on top.

roasted chicken and crispy Brussels sprouts, carrots, potatoes, and parsnips on a sheet pan

Roast for 15–18 more minutes, until the chicken reaches 165°F and the veggies are tender. Garnish with fresh parsley and enjoy!

Top tips

Brine the chicken – It helps keep the chicken moist and flavorful. Don't skip this step!
Cut veggies evenly – Make sure your veggies are cut to a similar size so they cook evenly.
Don't overcrowd the pan – Leave some space between the veggies and chicken to allow everything to roast properly. Look at my process photos above for reference.

Substituions & Variations

Make it spicy - Add paprika or chili flakes for a spicy kick.
Mix up the veggies – Replace Brussels sprouts, carrots, or parsnips with broccoli or cauliflower.
Swap the potatoes – Try butternut squash instead of potatoes.

sliced chicken on a baking sheet with roasted veggies

Equipment

Large mixing bowl
Parchment paper or foil (optional)
Baking sheet
Knife + Cutting board
Meat thermometer (optional)
Measuring Cups

Storage

Refrigerator: Let everything cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.

Freezer: Place the chicken and veggies in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm leftovers in the oven at 350°F (175°C) until heated through, or microwave in 30-second intervals for a quicker option.

Frequently Asked Questions

How do you keep sheet pan chicken from drying out?

To prevent sheet pan chicken from drying out, brine it before cooking to help it retain moisture. Also, do not overcook the chicken; check the temperature with a meat thermometer and remove it when it reaches 165°F. This will keep it juicy and tender!

Can I make this recipe ahead of time?

Use a meat thermometer to check the chicken's temperature. It should reach 165°F (74°C) to be fully cooked.

How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F to be fully cooked.

Can I use different vegetables?

Definitely! You can swap in veggies like broccoli, zucchini, or bell peppers. Just adjust the cooking time based on the veggie.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs will work great and add extra flavor. Cook for the same amount of time, making sure they reach 165°F (74°C).

More chicken recipes!

Looking for other recipes like this? Try these:

Did you make this recipe?

Please remember to leave a review and let me know how it turned out! Also, tag me @healthfulblondie on Instagram with #healthfulblondie. I love seeing and sharing your creations!

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