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Sheet Pan Roasted Chicken and Vegetables

Looking for a delicious and hassle-free dinner option? Try this Sheet Pan Roasted Chicken and Vegetables recipe! With a mix of colorful veggies and tender chicken, it’s a complete meal that’s easy to make and even easier to clean up!

overhead view of sheet pan roasted chicken and vegetables out of the oven still on metal sheet pan

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Whether you’re a busy parent, a beginner cook, or someone looking for a no-fuss weeknight meal (or anything in between!), this recipe is a game-changer. Get ready to enjoy juicy chicken, perfectly roasted veggies, and a mouthwatering meal that will leave you wanting seconds!

Why You’ll Love Sheet Pan Roasted Chicken and Vegetables

  • Easy and convenient: With just one pan, you can create a complete meal with protein and veggies. It’s a time-saver and reduces the number of dishes to wash afterward. Plus, the hands-off cooking method allows you to multitask or relax while the oven does the work!
  • Versatile and customizable: This recipe is incredibly versatile. You can swap out the vegetables based on what’s in season or what you have in your fridge. Don’t like cauliflower? No problem. The possibilities are endless!
  • Healthy and delicious: Eating well doesn’t have to mean sacrificing flavor! Chicken, veggies, olive oil, and a simple seasoning make this a recipe you’ll want to make time and time again.

Ingredients Needed to Make This Roasted Chicken and Vegetables Recipe

Ingredient quantities for this homemade roasted chicken and veggies recipe are located in the recipe card at the end of the post.

  • Cauliflower florets
  • Yellow squash
  • Red bell pepper
  • Broccoli florets
  • Onion
  • Boneless skinless chicken breasts
  • Olive oil
  • Garlic cloves
  • Italian seasoning
  • Salt
  • Pepper

Tools Needed for This Chicken and Vegetables Sheet Pan Recipe

Here are a few of the tools I use or recommend to make this recipe!

How to Make Sheet Pan Chicken and Veggies {Quick Overview}

This is just a quick overview of some of the steps involved in making the healthy sheet pan recipe. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.

Preheat your oven to the temperature listed on the recipe card (located at the end of the post).

In a large bowl, combine the cauliflower, yellow squash, red bell pepper, broccoli, red onion, and chicken.

overhead view of raw chopped chicken and vegetables in a black mixing bowl

In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, and pepper.

Pour the sauce over the chicken and vegetables, tossing to ensure everything is coated.

overhead view of raw chopped chicken and vegetables with seasoning added in a black mixing bowl

Spread the mixture in a single layer on a large, rimmed baking sheet.

⭐ TIP: Prefer crispier roasted vegetables? Spread the mixture across two baking sheets to allow for more space between the vegetables and chicken.

overhead view of unbaked chicken and vegetables spread evenly on a metal sheet pan

Roast in the preheated oven for 10 minutes, then toss or rotate the pan for even cooking. Continue roasting for another 10 minutes or until the chicken has reached an internal temperature of 165 F.

Remove from the oven and let it rest for a few minutes before serving.

Plate up and enjoy! 🍽

overhead view of roasted chicken and vegetables on metal sheet pan out of the oven

Tips and Tricks for Making Sheet Pan Chicken and Veggies

  • For crispier roasted vegetables, use two baking sheets to allow more space between the veggies and chicken.
  • Feel free to experiment with different seasonings and herbs to customize the flavor profile.
  • If you’re short on time, you can prep the chicken and vegetables in advance up to one day in advance, storing them separately in the fridge until ready to cook.
  • Don’t forget to check the internal temperature of the chicken using a meat thermometer before removing it from the oven to ensure it’s fully cooked.
overhead view of sheet pan roasted chicken and vegetables ready to be served

More Healthy Chicken Dinner Ideas

Our selection of healthy dinner ideas is loaded with flavorful and simple-to-make recipes.

Nutrition Facts for This Easy Healthy Sheet Pan Recipe

Per serving (5 total servings):

  • 261 calories
  • 14g fat
  • 23g protein
  • 10g net carbs

What Goes Good With Roasted Chicken and Veggies?

  • Keto mac and cheese is popular with kids and at family gatherings. Everyone is willing to try and then it gets devoured because it’s delicious!
  • Using our fathead pizza dough recipe, our healthy garlic bread will make not eating gluten much much easier!
  • A healthy Italian antipasto salad is easy to make and enjoyed by all who love antipasto salad.
  • Our low carb and keto-friendly healthy french fries will leave you convinced that potatoes aren’t that necessary.

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overhead view of sheet pan roasted chicken and vegetables out of the oven still on metal sheet pan

Sheet Pan Roasted Chicken and Vegetables

Looking for a delicious and hassle-free dinner option? Try these Sheet Pan Roasted Chicken and Vegetables!
5 from 1 vote
Print Pin Rate
Course: Dinner, Lunch, Main Course, Vegetable
Cuisine: American, Western
Keyword: chicken and veggies in one pan, healthy dinner ideas, keto chicken recipes, roasted chicken and vegetables, sheet pan chicken and vegetables, sheet pan recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
Calories: 261kcal

Ingredients

  • 2 cups cauliflower florets
  • 2 cups yellow squash chopped
  • 2 cups red bell pepper chopped
  • 2 cups broccoli florets
  • 1 cup red onion chopped
  • 3 cups raw boneless skinless chicken breasts chopped into small pieces

Sauce Ingredients

Instructions

  • Preheat oven to 400 F.
  • Prepare vegetables and chicken and add them to a large bowl.
  • In a small bowl, prepare sauce with sauce ingredients.
  • Add sauce to chicken/vegetable mix and toss to coat, making sure everything is mixed and coated.
  • Place mixture in a single layer on a large, rimmed baking sheet.
  • Bake at 400 F for 10 mins, toss or rotate the pan, then bake for another 10 minutes.
  • Remove from oven and use a meat thermometer to ensure the chicken has safely reached an internal temperature of 165 F. If it has, serve and enjoy! (If not, return to oven in 1-minute increments.)

Notes

If you prefer crispier roasted vegetables, spread the mixture across two baking sheets to allow for more space between the vegetables and chicken.
Nutrition Facts
Sheet Pan Roasted Chicken and Vegetables
Amount Per Serving
Calories 261 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 58mg19%
Sodium 366mg16%
Potassium 876mg25%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 6g7%
Protein 23g46%
Vitamin A 2222IU44%
Vitamin C 140mg170%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer



Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.

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Welcome! I’m Jessica.

On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!