Simple, satisfying, and full of roasted goodness—this One Pan Chicken and Veggies is the kind of dinner that rescues busy weeknights. With golden, juicy chicken breast surrounded by tender sweet potatoes and crispy broccoli, it’s everything you want on one single sheet. No mess, no stress, just hearty, flavorful bites and a tray that practically cleans itself.

Behind the Recipe

This recipe was born out of one of those evenings where energy was low but the hunger was high. The fridge offered a few staples—chicken, veggies, some garlic—and the oven did the rest. Over time, it became my weeknight secret weapon, endlessly flexible and always crowd-approved. The beauty lies in the simplicity: toss, roast, eat. That’s it.

Recipe Origin or Trivia

While sheet pan dinners are all the rage today, the roots of roasting everything together go back to old-world kitchens where space, tools, and time were limited. European farmhouse kitchens often relied on one-pan meals to feed large families. The technique gained modern fame for its minimal cleanup and maximum flavor, allowing ingredients to mingle and deepen their taste while roasting side by side.

Why You’ll Love One Pan Chicken And Veggies

This meal doesn’t just save you time—it delivers on every level. Here’s what makes it a go-to:

Versatile: You can change up the veggies, herbs, or seasoning based on what you have.

Budget-Friendly: Just a few simple ingredients stretch into a hearty meal.

Quick and Easy: Prep in minutes, roast in under an hour.

Customizable: Swap proteins, try new spices, or make it low-carb.

Crowd-Pleasing: Comforting, familiar flavors that even picky eaters love.

Make-Ahead Friendly: Prep everything the night before, then just pop it in the oven.

Great for Leftovers: Stores and reheats beautifully for lunch or another dinner.

Chef’s Pro Tips for Perfect Results

To turn this simple dish into something memorable, here are a few tips from my own kitchen:

Cut your veggies evenly so everything roasts at the same rate.

Use parchment or foil on the tray for easier cleanup and crispier edges.
Toss ingredients in oil and spices separately before adding to the pan for even coating.
Don’t overcrowd the pan—space gives your ingredients room to caramelize.

Finish with fresh lemon juice after roasting for a burst of brightness.

Kitchen Tools You’ll Need

Just a few trusty tools stand between you and roasted deliciousness:

Sheet Pan: The star of the show. Use a large one with a rim.

Sharp Knife: For cutting veggies and trimming chicken.

Cutting Board: Keeps your prep clean and contained.

Mixing Bowl: Great for tossing ingredients evenly in oil and seasonings.

Tongs or Spatula: Handy for flipping halfway through roasting.

Ingredients in One Pan Chicken And Veggies

These humble ingredients work together to make something comforting and flavorful.

Chicken Breasts: 2 large, boneless and skinless – Lean and juicy when roasted, they soak up flavor from herbs and garlic.

Sweet Potatoes: 2 medium, peeled and cubed – Add a touch of sweetness and hearty texture.
Broccoli Florets: 3 cups – Roast up crispy and slightly charred for an irresistible crunch.
Olive Oil: 3 tablespoons – Helps everything roast to golden perfection.

Garlic Cloves: 3, minced – Infuses the dish with warm, savory depth.
Fresh Rosemary: 2 sprigs – Adds earthy, piney fragrance and flavor to the chicken.
Paprika: 1 teaspoon – Brings a subtle smoky flavor and a pop of color.

Salt: 1 teaspoon – Enhances and rounds out all the flavors.
Black Pepper: 1/2 teaspoon – Adds mild heat and complexity.
Lemon: Juice of 1 – Squeezed over at the end for fresh brightness.

Ingredient Substitutions

Need to make some swaps? No problem—this recipe is endlessly flexible.

Chicken Breasts: Chicken thighs or turkey breast.

Sweet Potatoes: Butternut squash or carrots.

Broccoli: Cauliflower or Brussels sprouts.

Rosemary: Thyme, oregano, or Italian seasoning blend.

Lemon: Balsamic vinegar or apple cider vinegar for tang.

Ingredient Spotlight

Rosemary:
This hardy herb does wonders in the oven. It releases a woodsy aroma that seeps into the chicken as it roasts, adding depth and warmth.

Sweet Potatoes:
Their natural sweetness caramelizes as they roast, making them the perfect foil for savory chicken and bold spices.

Instructions for Making One Pan Chicken And Veggies

Let’s bring this whole meal together—all you need is a tray and some good oven heat.

Preheat Your Equipment:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment or foil.
Combine Ingredients:
In a bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, half the garlic, salt, pepper, and paprika. In another bowl, toss broccoli with 1 tablespoon olive oil and a pinch of salt.

Prepare Your Cooking Vessel:
Place the sweet potatoes on one side of the sheet pan and the broccoli on the other. Leave space in the center for the chicken.
Assemble the Dish:
Rub the chicken breasts with the remaining olive oil, garlic, rosemary, paprika, salt, and pepper. Lay them in the center of the tray.
Cook to Perfection:
Roast everything for 25 minutes, then flip the chicken and veggies. Continue roasting for another 10–15 minutes, or until the chicken is cooked through and veggies are tender and caramelized.

Finishing Touches:
Remove from oven and immediately squeeze fresh lemon juice over the chicken and vegetables.
Serve and Enjoy:
Plate everything while warm, spooning extra pan juices over the top. Serve with your favorite dipping sauce or crusty bread if you like.

Texture & Flavor Secrets

The chicken is juicy with golden edges and hints of rosemary and garlic. Sweet potatoes are soft inside and slightly crisp on the outside, while broccoli brings a crunchy contrast. The lemon cuts through the richness and ties everything together with a zing.

Cooking Tips & Tricks

Flip halfway through roasting to get that even golden color on both sides.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Add cherry tomatoes during the last 10 minutes for a pop of sweetness.

What to Avoid

Skipping the oil: Ingredients won’t brown or roast properly without it.
Overcrowding the pan: Leads to steaming instead of roasting.
Using frozen veggies directly: Thaw them first or they’ll release too much moisture.

Nutrition Facts

Servings: 4
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This meal is perfect for prepping in advance. Cut your veggies and marinate the chicken the night before. Store leftovers in airtight containers for up to 4 days in the fridge. Reheat in the oven at 350°F for 10 minutes or microwave until warm.

How to Serve One Pan Chicken And Veggies

Serve directly from the pan or plate it up with a drizzle of your favorite sauce—tzatziki, garlic yogurt, or mustard vinaigrette. Add a side salad or a slice of sourdough for a full dinner.

Creative Leftover Transformations

Chop the chicken and veggies and toss into a grain bowl or salad. Stuff them into wraps with a bit of hummus or turn them into a breakfast hash with eggs on top.

Additional Tips

Add red onion or bell peppers for even more color and flavor.
Sprinkle with feta or parmesan just before serving for richness.
Roast with a touch of honey for a sweet-savory twist.

Make It a Showstopper

Serve in shallow bowls for a clean, elegant presentation. Add a sprig of rosemary on top and a lemon wedge on the side. Use a dark rustic board or tray underneath to make the colors pop in photos.

Variations to Try

Spicy Kick: Add chili flakes or cayenne to the seasoning mix.
Asian-Inspired: Use sesame oil, soy sauce, and ginger in the marinade.

Tex-Mex Twist: Sprinkle with taco seasoning and serve with salsa.
Herb Lover’s: Mix in thyme, parsley, and oregano for a garden-fresh finish.
Low Carb: Swap sweet potatoes for cauliflower or zucchini.

FAQ’s

Q1: Can I use frozen chicken?
A1: Yes, just thaw completely and pat dry before roasting.

Q2: Do I need to peel the sweet potatoes?
A2: Not necessarily—just scrub well if leaving the skin on.

Q3: What temperature should the chicken be when done?
A3: 165°F (74°C) is the safe internal temp for chicken breasts.

Q4: Can I use a different oil?
A4: Avocado oil or canola oil also work well.

Q5: Can I make this vegetarian?
A5: Absolutely—swap chicken for tofu or chickpeas.

Q6: Can I add cheese?
A6: Yes, sprinkle feta or shredded cheese during the last 5 minutes.

Q7: Can I freeze this meal?
A7: Yes, though veggies may soften slightly upon reheating.

Q8: What other herbs can I use?
A8: Thyme, oregano, sage, or Italian seasoning are all great options.

Q9: Is this kid-friendly?
A9: Very much so. Mild flavors and soft textures make it a hit with little ones.

Q10: What should I serve with it?
A10: A simple green salad, quinoa, or rice makes a great side.

Conclusion

One Pan Chicken and Veggies is proof that weeknight dinners don’t need to be complicated to be satisfying. With just a few ingredients and one tray, you get juicy, flavorful chicken and perfectly roasted veggies every time. Trust me, this one’s a total game-changer for busy nights.