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Sheet Pan Chicken and Vegetables

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • 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.



  • 4 – 6 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)


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

  • Category: Chicken
  • Method: Baking