Description
Sheet pan italian chicken and vegetables offer a rustic Mediterranean feast with minimal cleanup. Herbed chicken nestled among colorful roasted vegetables creates a simple yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) boneless skinless chicken breasts or thighs, cut into large chunks
Vegetables:
- 2 cups baby potatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced
Seasonings and Oil:
- 2 tablespoons olive oil
- 1.5 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoons paprika
- Salt, to taste
- Pepper, to taste
Optional Garnish:
- Grated Parmesan cheese
- Fresh parsley
Instructions
- Arrange oven rack in the middle position and heat to 425F (220C). Prepare a rimmed baking sheet with parchment paper or a light coating of cooking spray.
- Gather chicken, potatoes, bell peppers, onion, zucchini, and cherry tomatoes in a spacious mixing vessel.
- Cascade olive oil over the ingredients, then dust with Italian seasoning, garlic powder, paprika, salt, and black pepper. Gently tumble ingredients until every morsel is uniformly seasoned.
- Distribute the seasoned mixture across the baking sheet, ensuring a single layer with minimal overlap to promote even roasting.
- Transfer the sheet pan to the preheated oven and roast for 25-30 minutes, monitoring chicken’s internal temperature until it reaches 165F and vegetables develop a golden, slightly crisp exterior.
- For enhanced caramelization, activate the broiler and cook for an additional 1-2 minutes, watching carefully to prevent burning.
- Remove from oven and garnish with freshly grated Parmesan cheese and chopped parsley. Allow to rest for 3-5 minutes before serving to let flavors meld and juices redistribute.
Notes
- Maximize flavor by marinating chicken for 30 minutes before cooking to enhance seasoning absorption and tenderness.
- Ensure even cooking by cutting vegetables and chicken into uniform, bite-sized pieces for consistent texture and doneness.
- Prevent overcrowding on the sheet pan by using a larger baking sheet or cooking in batches, allowing vegetables to caramelize instead of steam.
- Swap chicken for tofu or chickpeas to create a delicious vegetarian version that maintains the Italian seasoning profile and roasted vegetable charm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 85
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg