Sheet Pan Chicken and Vegetables

5 from 2 reviews

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!