This is a guest post from my friend Catherine McCord with One Potato Box (meal service) and Weelicious (blog and cookbooks).
Talk about easy! Toss everything on a cookie sheet with some olive oil and spices, mix it up, and roast until nice and crispy. As a busy mom, I’m always trying to come up with ways to save time in the kitchen. Anything with minimal clean up is my kind of meal.
This Sheet Pan Chicken with Summer Veggies is the perfect summer meal. It’s easy to put together, it all cooks up at once, and it is fully customizable and scalable. Keep this recipe in your back pocket for those days when you’re having last minute guests!
Kids can easily join in to cook this meal. They’ll have a blast throwing everything onto the sheet pan and using their hands to toss all the veggies in the olive oil and spices. Your kitchen will be filled with the delicious smells of dinner cooking, and the kids will be excited to try something they helped make!
Sheet Pan Chicken with Summer Veggies
Ingredients
- 2 zucchini (cut into coins)
- 1/2 pound asparagus
- 1/2 pound cherry tomatoes
- 1 pound baby potatoes (halved)
- 1 small red onion (cut into large wedges)
- 4 chicken breasts (boneless, skin on)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- pepper (to taste)
- 2 tbsp olive oil (extra virgin)
Instructions
- Preheat oven to 425 degrees.
- Toss all the ingredients with the olive oil and seasonings. Place on a baking sheet and roast for 30 minutes.
I cooked this meal for my grandparents and they loved it! Nightshades are a no-go for them so I swapped out the tomatoes and potatoes for sweet potatoes and it was delicious. This was an easy-peasy meal and I will make it again.
Thank you!
I have been following your blog for many years, and your sheet pan recipes are some of my favorites. They always have lots of veggies, and it makes for a very easy clean up. Keep them coming!
Made tonight with chicken thighs…better luck with these as they don’t dry out as easily. Added some garlic cloves & vadalia onion chuncks yummy!
Hubby & all 4 kids ate this so it’s a keeper for us thanks!
Makes me SO happy and love using thighs!
I worry about aluminum—foil or in sheets/pans—touching my food and leaching heavy metal into my body and those of other people for whom I am cooking. Sheet pan meals always appeal to me looks, ease and nutrient-wise, but I hesitate to prepare any because of that leaching issue.
Need I concern myself over this, or am I being too cautious?
I totally hear you! I’m all about balance. If you have any concern you could lay down a piece of parchment paper to cook the food on.
How do you get the potatoes to cook that fast? Are they just cut really small?
This is a problem I have with sheet pan recipes. Thanks!
425 degrees is a high enough setting, but if your oven doesn’t seem to be cooking hot enough you could up it to 450 degrees and cut your potatoes into 1 inch pieces.
Would it work to substitute skinless chicken breast if I cover it with foil? I have 80 pounds in my freezer…
Ha! I get it! You can use skinless. I would rub them with a little oil so they don’t dry out. Let me know how you enjoy the dish!
Can I use chicken thighs instead of breast?
Yes! You can use chicken thighs. Just add 10 minutes to the cooking time. Enjoy!
Yes! :)
This looks delicious! Looking forward to make this my Sunday lunch!
I hope you get to make it. Super easy and delicious!