Roasted Chicken and Vegetables Sheet Pan Dinner
This Roasted Chicken and Vegetables Sheet Pan Dinner is a no-fuss, all-in-one meal featuring tender, spice-coated chicken breast cubes and a rainbow of veggies roasted to tender-crisp perfection. A squeeze of fresh lemon brightens every bite, making it ideal for busy weeknights.
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
Instructions
- Preheat oven to 425°F (215°C). Line a baking sheet with parchment or foil.
- Dice chicken into 1” cubes and place in a large bowl.
- Wash, dry, and trim mushrooms. Chop onion and cut zucchini and peppers into 1” cubes.
- Wash tomatoes.
- Toss chicken with coriander, cumin, paprika, garlic powder, and salt.
- Add mushrooms, onion, and zucchini. Drizzle with olive oil and toss to coat.
- See full steps with tips & photos → https://mischacrossing.com/roasted-chicken-and-vegetables-sheet-pan-dinner/
Notes
- Feel free to swap in any sturdy vegetables—sweet potatoes, Brussels sprouts, or cauliflower all work beautifully.
- For extra heat, sprinkle red pepper flakes over the chicken before roasting.
- You can marinate the chicken in the spices and oil for up to 2 hours ahead to deepen the flavors.