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:

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.

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

Roast at 425°F for 20 minutes.

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

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

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.

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
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!
Use a meat thermometer to check the chicken's temperature. It should reach 165°F (74°C) to be fully cooked.
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F to be fully cooked.
Definitely! You can swap in veggies like broccoli, zucchini, or bell peppers. Just adjust the cooking time based on the veggie.
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!
📖 Recipe

Sheet Pan Chicken and Veggies
Ingredients
For the chicken brine:
- 1.5 –2 pounds chicken breasts, (3 to 4 medium-sized chicken breasts)
- 3 tablespoon kosher salt
For the veggies:
- 2-3 tablespoon olive oil
- 1 medium sweet potato or any potato, cubed into 1½-inch pieces
- 2 large parsnips, cut into 1½-inch pieces
- 1 pound Brussels sprouts, ends trimmed off and halved
- 2 large carrots, cut into 1½-inch pieces
- 4 cloves garlic, peeled
- ¼ cup fresh thyme & sage, chopped
- Salt & pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Brine the chicken: Fill a large mixing bowl with water and add 3 tablespoon kosher salt. Stir to dissolve. Add the chicken breasts and let them sit for 15–30 minutes while you prep the veggies and preheat the oven.
- Prep the veggies: Preheat the oven to 425°F. Cut the sweet potato, parsnips, and carrots into 1½-inch pieces. Peel the garlic cloves. If using Brussels sprouts, halve them. Toss all the veggies and garlic with 2 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast the veggies: Place the baking sheet with the veggies in the oven and roast for 20 minutes.
- Prepare the chicken: Meanwhile, after brining, remove the chicken breasts and pat them dry. Drizzle with the remaining olive oil and season with salt, pepper, fresh thyme, and sage.
- Add the chicken: After roasting the veggies for 20 minutes, carefully toss the veggies and place the seasoned chicken breasts on top. Roast for another 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Serve: Garnish with fresh parsley and enjoy!
Nutrition
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Nikole says
Delicious and healthy! The best of both worlds! Great recipe!
Tati Chermayeff says
Thank you, Nikole!!!
Ellie K says
so tender and delicious!! my family and kids LOVED recipe. Will make again!
Tati Chermayeff says
Awe, thank you for your amazing review Ellie! I love this dinner too 🙂
Jolie says
NEW FAVORITE RECIPE! HIGHLY RECOMMEND
Tati Chermayeff says
YAY!!!! Thank you so much, Jolie!
Shaye says
Highly recommend!!! I love this healthy and yummy recipe. Super quick and easy to make and perfect for meal prepping.
Madi G says
I love sheet pan dinners for meal prep for my work lunches and this was perfect!! I love short ingredient list recipes and the seasoning was perfect!!!