Name: Roasted Chicken and Vegetables Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/4 lbs chicken breast boneless and skinless (560g); 1 large zucchini 315g; ½ lb button mushrooms 225g; 1 large red onion 275g; 2 medium bell peppers 350g; ½ lb cherry tomatoes 225g; 3 Tbsp olive oil 45ml; 1 ½ tsp coarse salt 9g; 2 tsp ground coriander 4g; 1 ½ tsp ground cumin 3g; 1 ½ tsp smoked paprika 3g; ¾ tsp garlic powder 2g; Fresh lemon juice to serve

When I need something quick, healthy, and full of flavor, this roasted chicken and vegetables sheet pan dinner always comes through.

It’s packed with tender chunks of seasoned chicken, caramelized roasted veggies, and just a hint of lemon to brighten everything up. One pan, minimal cleanup, and dinner’s done!

Why You’ll Love This Recipe

One pan magic – Everything cooks together on a single sheet.

Bold, warm spices – Coriander, cumin, and smoked paprika add incredible depth.

Colorful & nutritious – Loaded with zucchini, mushrooms, tomatoes, onions, and peppers.

Great for meal prep – Easy to pack and reheat.

Fresh lemon finish – Adds brightness and balance to the savory flavors.

Ingredient Highlights (What You’ll Need)

Chicken breast – Boneless, skinless, diced into bite-size cubes. Chicken thighs also work!

Zucchini – Roasts beautifully and adds moisture and texture.

Mushrooms – Earthy, juicy, and satisfying once roasted.

Red onion – Adds sweetness and depth after caramelizing in the oven.

Bell peppers – Bright, sweet, and vibrant.

Cherry tomatoes – Juicy bursts of flavor and color.

Olive oil – Helps everything roast evenly and enhances flavor.

Spices – A flavorful mix of coriander, cumin, smoked paprika, and garlic powder.

Coarse salt – Brings all the flavors to life.

Fresh lemon juice – The perfect final touch.

Pro Tips Before You Start

Cut everything evenly – So it all roasts at the same time.

Use a large sheet pan – Spread everything out in a single layer to avoid steaming.

Don’t skip the lemon – It brightens and balances the whole dish.

Line the pan – Use parchment or foil for easy cleanup.

How to Make Roasted Chicken and Vegetables

Step 1: Preheat the Oven
Preheat your oven to 425°F (215°C).

Line a large baking sheet with parchment paper or foil.

Step 2: Prep the Chicken
Dice the chicken breast into 1-inch cubes and place in a large mixing bowl.

Step 3: Clean the Veggies
Wash and dry all vegetables. Trim the stems off the mushrooms.

Peel the red onion, cut off the ends, slice it in half, and cut each half into 8 large chunks.

Dice the zucchini and bell peppers into 1-inch cubes. Leave the cherry tomatoes whole.

Step 4: Season the Chicken
Add coriander, cumin, smoked paprika, garlic powder, and salt to the bowl of chicken.

Toss until the chicken is well coated with the spices.

Step 5: Add the Veggies
Add the mushrooms, onion, and zucchini to the bowl.

Drizzle with olive oil and toss to coat everything thoroughly.

Step 6: Assemble on Sheet Pan
Spread the chicken and veggie mixture in a single layer on the prepared baking sheet.

Scatter the cherry tomatoes and bell pepper pieces evenly around the pan.

Step 7: Roast Until Done
Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are softened and slightly golden.

Step 8: Finish with Lemon
Remove from oven and squeeze fresh lemon juice over the top, or serve with lemon wedges on the side.

Step 9: Serve and Enjoy
Dish it up hot and savor every bite!

What to Serve It With

Steamed rice or couscous – To soak up all the pan juices.

Warm pita or flatbread – Great for scooping!

Hummus or tzatziki – Adds creamy contrast and Mediterranean flair.

Fresh green salad – A light and crunchy side.

Variations & Substitutions

Swap the protein – Try turkey breast, sausage chunks, or even tofu.

Change up the veggies – Use cauliflower, sweet potatoes, or green beans.

Make it spicier – Add crushed red pepper or harissa to the spice mix.

Use chicken thighs – For a juicier and more flavorful result.

Add herbs – Sprinkle with fresh parsley, dill, or thyme before serving.

Storage & Leftovers

Refrigerator – Store in an airtight container for up to 4 days.

Freezer – Freeze portions in airtight containers for up to 2 months.

Reheat – Warm in the oven at 350°F or in the microwave until heated through.

Meal prep tip – Pack into individual containers with rice or grains for easy grab-and-go lunches.

FAQs

Can I use chicken thighs instead of breasts?
Yes, thighs are juicy and flavorful—they roast beautifully.

Do I need to marinate the chicken?
No need—just toss with spices before roasting and you’re good to go.

Can I add potatoes to this?
Yes, but pre-cook them a bit or cut them small so they finish in 30 minutes.

How do I know when the chicken is done?
Use a meat thermometer—it should reach 165°F (74°C) in the thickest piece.

What if I don’t have cherry tomatoes?
You can substitute with grape tomatoes or dice larger tomatoes into chunks.

Is this recipe spicy?
Not as written. Feel free to add heat with chili flakes or hot sauce.

Can I double the recipe?
Yes! Just use two sheet pans and rotate them halfway through baking.

Final Thoughts

This roasted chicken and vegetables sheet pan dinner is everything I love in a weeknight meal—easy, colorful, wholesome, and bursting with flavor.

The spice blend brings warmth, the roasted veggies bring comfort, and the squeeze of lemon ties it all together.

Whether you’re feeding your family or prepping for the week, this dish always delivers.