chicken/ Sheet Pan Dinner

Sheet Pan Chicken and Vegetables

Have this Simple Sheet Pan Chicken and Vegetables Dinner ready and on the table in less than 1 hour!  One dish means dinner prep and clean up is easier than ever.

Sheet pan suppers are such a great time saver!  Put all of your favourite roasting vegetables and chicken onto a pan, season generously, then wait 30 minutes and dinner is served.  Simple, healthy and delicious.  Oh and did I mention, you only use 1 dish?!

Sheet Pan Dinners are so versatile!

Every time I make a sheet pan dinner, I wonder why I don’t make them more often.  It’s just so simple to toss everything into one dish, then into the oven.  Not to mention how versatile you can be with the ingredients…use carrots, parsnips, squash, onions, potatoes, beets, chicken, pork…the possibilities are endless.

A top down view of roasted Chicken and Vegetables on a sheet pan

Fresh, easy, delicious.

For this particular recipe I used fresh seasonal carrots in different colours, fresh garden potatoes and onions, and chicken breasts.  Such a great way to use up veggies you have lying around in your pantry and crisper.

A close up of roasted Chicken and Vegetables on a sheet pan

Sheet Pan Dinner Tips:

  • Vegetables: There are many different vegetables that you can use, such as carrots, parsnips, squash, onions, celery, potatoes, and beets…the possibilities are endless.
  • Chicken:  I used boneless, skinless chicken breasts, but you could also use chicken thighs or drumsticks.
  • Salt:  I like to use Lowry’s seasoning salt on the chicken and vegetables, but you can use any seasoning salt you prefer like Hys or Tony’s, or any of your favourite spices.
  • Herbs:  I used fresh rosemary, but you can also use dried rosemary, or other herbs such as thyme or oregano.
  • I don’t find it necessary to line the sheet pan with tinfoil or parchment paper, but you can if you like.
  • When is it done?  This recipe usually takes about 30 minutes to bake.  It’s done when the internal temperature of the chicken reaches 165 degrees F.
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Sheet Pan Chicken and Vegetables

  • Author: Jo-Anna Rooney
  • Total Time: 40 minutes
  • Yield: 4 - 6 servings 1x


Have this Simple Sheet Pan Chicken and Vegetables Dinner ready and on the table in less than 1 hour!  One dish means dinner prep and clean up is easier than ever.


  • 46 chicken breasts
  • approximately 20 mini potatoes (or 46 large potatoes, cut into chunks)
  • 1215 small carrots (left whole or cut into chunks)
  • 4 small onions (cut into chunks)
  • olive oil
  • seasoning salt
  • fresh ground pepper
  • 1 tbsp fresh rosemary (or 2 tsp dried)


  1. Preheat your oven to 400 degrees.
  2. Cut all of the vegetables into chunks, or if they’re small enough leave them whole (they look nice like this).
  3. Arrange the chicken, potatoes, carrots and onions on a sheet pan.
  4. Brush the chicken breasts with olive oil, then season generously with the seasoning salt.
  5. Drizzle the vegetables generously with olive oil, then season with seasoning salt, pepper and rosemary.
  6. Bake for 25 – 30 minutes or until the chicken is cooked through, and the potatoes are cooked.  (See notes)
  7. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Chicken

More Delicious Sheet Pan Dinners:

Have a delicious day!

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  • Reply
    Milos Kamiński
    October 29, 2020 at 7:34 AM

    5 stars
    I agree that this is a universal recipe! I really like the way your food looks, it is like a painting, so many bright colors. Pleasing to the eye!

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