Sheet Pan Chicken with Summer Veggies

3 Reviews / 5 Average
This Sheet Pan Chicken with Summer Veggies is the perfect summer meal. It's easy to put together, cooks up all at once, and is customizable and scalable.
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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!

Sheet Pan Chicken with Summer Veggies

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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!

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15 thoughts on “Sheet Pan Chicken with Summer Veggies”

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Recipe Rating

  1. 5 stars
    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!

  2. 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!

  3. 5 stars
    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!

  4. Mae ... OTP in the ATL

    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?

  5. 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!

  6. Would it work to substitute skinless chicken breast if I cover it with foil? I have 80 pounds in my freezer…