Simple, no fuss sheet pan chicken and vegetables, prepared Italian-style with garlic and herbs. Ready in 30 minutes or less! Toss it with your favorite pasta or grain for a quick dinner. You can also prepare it ahead and divide it up into smaller lunch portions.

Sheet pan chicken and vegetables

We all have those busy nights that call for a simple, no fuss dinner. Even better, a dinner that allows you to use ingredients you already have on hand.

This sheet pan dinner is exactly that! It's what I call a clean-the-fridge-out dinner, using some chicken and what vegetables you have on hand.

The gist: Boneless chicken breasts and some colorful vegetables, tossed together with a bit of fresh garlic, dry oregano, a couple spices, a dash of citrus and some extra virgin olive oil. Throw it all on a sheet pan and bake for about 20 minutes or so. Dinner is served! (By the way, if you're looking for something a little smoky with chicken thighs, check out my sheet pan chicken with chickpeas recipe!)

You can make this baked chicken and vegetables recipe ahead of time and divide it into several meals. Lunch for days!

Baked chicken and vegetables on a sheet pan

What vegetables can be used in sheet pan chicken?

The beauty of a sheet pan recipe is in its flexibility. Use this recipe as an idea or a guide, but feel free to make it  your own.

Open the fridge and see what vegetables you have that need to be used. It's great to have a variety of colors and texture, which translates to more nutrition. I used a "rainbow" of veggies including red bell pepper, zucchini, broccoli and onions. But you can also use green beans, yellow squash, sweet potatoes, brussels sprouts, chopped leeks.

If you're in the mood for comfort foods, you can do chicken and potatoes dinner. Load up your baking sheet with a couple different potato types and other root vegetables like carrots, onions, and even beets.

Ingredients

If you're going for my Italian-style garlic herb chicken and vegetables combo, here is what you'll need:

  • Vegetables: In this recipe I'm using red bell pepper, zucchini, baby broccoli (or broccoli florets), and red onion. Again, don't be afraid to change this up and use what vegetables are in season or what you have on hand. It's great to have a variety of color and texture. To make sure the vegetables cook evenly, cut them into similar size pieces.
  • Chicken: I'm using boneless, skinless chicken breast. Cutting them up into small chunks or bite size pieces helps the chicken breast cook quickly, while staying nice and juice. You can also try boneless chicken thighs here.
  • Garlic & Herbs/Spices: The flavor makers in this baked chicken are simple. Fresh minced garlic along with dry oregano, coriander and paprika. This is a great combination of bright and warm flavors. But you can play with the flavors however you like using spices you enjoy.
  • Citrus and Olive Oil: Citrus plays a roll in flavoring the chicken and also keeping it tender and juicy. I used a bit of lemon juice and vinegar here. I also used a bit of extra virgin olive oil to coat the chicken and veggies and evenly distribute the spices.

How to make sheet pan chicken dinner

Step 1: Coat chicken and vegetables with garlic and spices 

Grab a mixing bowl that's large enough to hold the vegetables and chicken. Add all the cut veggies and chicken pieces. Add fresh minced garlic. Season with kosher salt and black pepper. Add dry oregano, coriander, and paprika.

Add lemon juice, dash of vinegar, and a generous drizzle of extra virgin olive oil (I used Private Reserve Greek EVOO).

Give everything a good toss to make sure the chicken and vegetables are well coated with the garlic and spices.

Chicken and vegetables in a bowl, tossed with garlic and spices and olive oil

Step 2: Arrange chicken and vegetables on a large sheet pan

Transfer the chicken and veggies to a  sheet pan (affiliate) that's large enough to hold the chicken and vegetables comfortably. You'll want to spread them out in one single layer so that everything is touching the surface of the pan.

Chicken and vegetables arranged on a large sheet pan and ready to bake

Step 3: Bake

Set the pan on the middle rack of your heated oven and bake at 400 degrees for about 20 minutes. Your sheet pan dinner is ready when the chicken is fully cooked and no longer pink in the middle, and the vegetables should be tender but not mushy. Tip: If you want a little more color or char, put the pan under the broiler for a little bit (watch carefully).

Many ways to serve up this baked chicken and vegetables

This baked chicken and vegetables recipe is super versatile, you can simply eat it right out of the pan nothing else needed. Or try one of these options:

  • Serve it on top of your favorite grain like brown rice or this bright lemon rice. Cooked quinoa, farro, or barley will also work
  • Toss it with some pasta or couscous. I can totally do this with a bit of toasted pearl couscous or even plain quick-cooking couscous
  • Keep things low-carb and add the baked chicken and veggies over a bed of pepper arugula. I like to toss the arugula with a little lemon juice and a drizzle of Early Harvest extra virgin olive oil.

Hungry for more? Check out my selection of Chicken recipes, top Mediterranean diet recipes, or explore all my Mediterranean recipes!

SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.

4.85 from 95 votes

Italian-Style Sheet Pan Chicken with Vegetables

Suzy Karadsheh
Sheet pan chicken and vegetables
No fuss sheet pan chicken and vegetables, tossed with garlic, oregano, and a splash of citrus. A healthy weeknight meal & great for meal prep!
Prep – 10 mins
Cook – 20 mins
Cuisine:
Italian
Serves – 5 people (up to)
Course:
Main Course

Ingredients
  

  • 2 medium zucchini about 11 oz, halved length-wise then sliced into half moons
  • 1 large red pepper cored, cut into chunks
  • 1 red onion cut into chunks
  • 9 oz baby broccoli trimmed and cut into pieces of equal size
  • 1 ½ lb boneless chicken breast cut into bite-size pieces
  • 5 garlic cloves minced
  • Kosher salt and black pepper
  • 2 teaspoon Dry oregano
  • 1 teaspoon Paprika
  • 1 teaspoon coriander
  • 1 lemon zested and juiced
  • 1 teaspoon white vinegar
  • Extra virgin olive oil I used Private Reserve Greek EVOO
  • Fresh parsley for garnish optional

Instructions
 

  • Heat the oven to 400 degrees F.
  • Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.
  • Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.
  • Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.
  • If you like, garnish with fresh parsley before serving (optional).

Video

Notes

  • Leftovers Storage: let any leftover chicken and vegetables cool before storing in tight-lid containers. Refrigerate for 3 to 4 days. For lunch meal prep, divide into 5 to 6 containers and add your favorite grain, pasta, or greens such as arugula to serve along.
  • Visit our Online Shop for quality Mediterranean ingredients including extra virgin olive oil and spices used in this recipe

Nutrition

Calories: 220.3kcalCarbohydrates: 13.4gProtein: 32.7gFat: 4gSaturated Fat: 0.9gCholesterol: 87.1mgSodium: 415.2mgPotassium: 852.9mgFiber: 3.4gVitamin A: 2083.5IUVitamin C: 107.6mgCalcium: 84.3mgIron: 2mg
Tried this recipe?

*This post originally appeared on The Mediterranean Dish in March 2020 and has been recently updated with new information and media for readers' benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    This came out really good. So quick and easy and I used up mushrooms and brussels sprouts as well as the other veggies mentioned in this recipe. Definitely will make again. Love your recipes!

  2. 5 stars
    Made this dish tonight for my wife and me and it was as easy and delicious as you said (and looked pretty too with all the various colors). Would be interested in other sheet pan meals that you could recommend.

  3. 5 stars
    Suzy, My husband and I made this last night . It was so easy and so delicious . Our taste buds were having a happy dance. The chicken was juicy and tender and the flavor of the vegetables was so amazing. Honestly, David was shocked at how good it tasted. He called me from work while he was eating some of the leftovers for lunch today and said to me, "Let's have this once a week". Suzy, it is amazing that your recipes have made us excited about food again and knowing that they are healthy just makes this adventure so much amazing. David and I thank you for the time and effort that you have put into your blog and video's!

  4. I am going to try this recipe tonight I am not using vinegar as a part of the recipe. I will be adding sweet potatoes and red onions. I am going to try out the recipe in an air fryer. Hope it tastes good.

    1. Hi, Virginia. I think the leftover chicken would be okay to freeze, but not the vegetables. I'm afraid their texture would not be great after thawing.

  5. This was so delicious! And so simple!! And also so healthy! I absolutely love every recipe I have made of yours! Just wonderful. So thankful to have found you 3 months ago when I started the Mediterranean diet. My LDL cholesterol has decreased!! By almost half!!! I’m so full of gratitude for all your beautiful recipes!!

  6. 5 stars
    I love this dish! I used cilantro as I didn’t have parsley and it was great. The flavors were perfect.

  7. 5 stars
    This is the fourth recipe of yours that we have tried and, as yummy as the other ones were, this is my favorite so far. We served it with crusty bread...ciabatta, I believe.

    I’ve told multiple people about your website and I hope they enjoy it as much as we do.

  8. This recipe sounds delicious, but I am allergic to lemons/limes is there something else I could use? More vinegar maybe or just leave it out?

  9. Hi Suzy!! Love your recipes. My fave is the Easy Italian Baked Chicken!! It’s a staple dinner and so versatile as I like to have it in my cassava tortilla with peppers, onions, and avocado. You have white vinegar in this recipe, but wasn’t included in the video. Did you just forget to add? Thank you for all your healthy recipes.

    1. Hi, Karen! Apparently that was cut from the video... oops! You can add it where indicated in the recipe instructions.

  10. I want to make this recipe.......the recipe says a tsp of white vinegar but you don’t use it in the video. Should I use it or skip it? TY
    Rose

    1. Hi, Rose! Hmmm.... apparently that was cut from the video... oops! You can add it where indicated in the recipe instructions. Not a big deal if you skip it, though.

  11. Hi Suzy, I love all of your recipes however I was wondering because you never specified do you only use pasture raised chickens and grass fed beef? I found that the pastered chickens need to be cooked a little differently then the commercial chickens

  12. I’ve tried several of your recipes and this one sounds fantastic too. The Mediterranean recipes I feel should be taught in all schools. So nutritious and easy! The oil lemon vegies protein are wonder foods and is good medicine for the body. I’m not a nutritionist but know that good fats fibre and protein can give you good health. Needs to be promoted more by our communities I think.

  13. 5 stars
    Have made this twice in 1wk, have given to families...
    AWESOME dish!!
    1st time I added 2white potatoes chopped & 2nd time 2 sweet potatoes!!!
    Prep was 30 min, not 10..
    Will make again.
    Thanks fior the fabulous recipe!!!!

  14. 4 stars
    Made it tonight and it was really good and easy! Only thing I might change is I might add in yellow zucchini for some more color and maybe some small potato pieces.

  15. Making this for dinner tonight...I am not a red wine drinker, but going to try some tonight. What kind of red wine would you recommend with this meal?