Sheet Pan Rosemary Chicken and Vegetables
This recipe is a one-pan wonder ready in 30 minutes, bursting with vibrant red, green and white vegetables and wonderful flavors from fragrant seasonings.
It’s the ultimate solution for busy weeknights when you need dinner on the table fast but still want something hearty and nourishing. Even better, it’s impressive enough to serve to guests, making it a staple for everything from casual family dinners to entertaining. It’s truly a winner, winner chicken dinner…although, you can swap in shrimp, salmon, or another preferred protein!
Why you’ll love this recipe:
- One-pan wonder: Minimal dishes and maximum flavor.
- Quick and easy: Ready in just 30 minutes from start to finish.
- Totally customizable: Use your favorite veggies, proteins, and spices.
- Perfect for any occasion: From weeknight dinners to dinner parties, this dish does it all.
- Nutritious and delicious: Packed with wholesome ingredients.
You can’t beat the convenience of sheet pan meals—everything cooks on one pan so it’s simple prep and quick clean up, too. Of course, you can swap the veggies and seasonings based on what you have in your kitchen, what’s on sale or what you’re in the mood for tonight. That’s the beauty of a recipe like this…virtually all vegetables taste better roasted and caramelized, so feel free to switch it up and make it your own.
If this recipe speaks to your sheet pan-loving heart like it does mine, you’ve got to check out these other easy and delicious ideas: my Sheet Pan Salmon Salad Niçoise, Sheet Pan Baked Feta, Sausage & Veggies, One-Sheet Pineapple Chicken with Teriyaki Glaze, and One Sheet Mediterranean Shrimp with Charred Vegetables… just to name a few!
For more simple suppers, try my Butternut Squash Chicken Chili and Lemon Chicken Soup with Orzo!
Sheet Pan Rosemary Chicken and Vegetables
Ingredients
Veggies
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch discs, then sliced into half moons
- 1 red onion, cut into 1-inch pieces, layers separated
- 2 heaping cups cauliflower florets
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 3 cloves garlic minced, or 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Chicken
- 1½-2 pounds boneless, skinless chicken breasts, cut into large chunks
- 1 tablespoon olive oil
- ½ teaspoon smoky or sweet paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
Instructions
- Preheat oven to 450℉. Mist a large baking sheet pan with nonstick oil spray.
- Season the veggies: In a large bowl, combine the veggies with olive oil, rosemary, garlic, salt, and pepper. Toss to coat evenly, then spread them in a single layer on the baking sheet. Roast for 15 minutes.
- Season the chicken: While the veggies roast, use the same bowl to toss the chicken chunks with olive oil, paprika, salt, pepper, and rosemary.
- After the veggies have cooked for 15 minutes, remove the baking sheet from the oven. Nestle the chicken pieces among the veggies, ensuring the chicken is touching the pan for even cooking. Roast for another 15 minutes, or until the chicken reaches an internal temperature of 165℉. Serve and enjoy!
Notes
• Protein options: Swap chicken for shrimp, turkey tenderloin, or tofu for a plant-based version. Adjust cooking time accordingly (e.g., shrimp cooks faster). • Veggie swaps: Use sweet potatoes, Brussels sprouts, broccoli, or carrots for a different mix of vegetables. Adjust roasting time for harder veggies like carrots or sweet potatoes. • Different flavor spins:
-Add a squeeze of lemon juice or splash of balsamic vinegar before serving.
-Sprinkle with freshly grated Parmesan or feta cheese for added richness.
-Experiment with spices like cumin, chili powder, or Italian seasoning. • Make it a meal by serving with quinoa, brown rice, baked sweet potatoes, or a crusty piece of whole grain bread. Tips for success
• To ensure even cooking, cut the veggies into similar-sized pieces. • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness. To microwave, lay a damp paper towel over the top to keep chicken moist, and microwave for 45 seconds or until warmed.
This recipe looks great!! So excited to try it!
Hi Liz, so happy this recipe caught your eye! Hoping you enjoy every bite!
—Donna
I was so excited to try this recipe. The chicken was so moist and the flavors were fantastic. The only thing was that my vegetables were over cooked. I followed the recipe exactly. My red bell peppers were so mushy. We ate everything anyway. It was so delicious. I love trying most of the recipes Joy Bauer posts .
Hi Elena! Thank you so much for trying the recipe and for your kind words! I’m thrilled to hear that you loved the flavors and that the chicken turned out nice and moist…. but I also want to help you achieve your preferred vegetable texture (my family likes softer peppers and onions for this dish, but everyone is different and it must be PERFECT for your personal preference!). If you’re willing to try this recipe again, I recommend adding the chicken sooner to the sheet pan, at the 5-to 8-minute mark versus the 15 minute mark. This way, the veggies will have a reduced total cook time in the oven, making them sturdier. Let me know the verdict if you try it again; I’m grateful you’re here and making my recipes!
This was super simple and tasted delicious!
Hi Margaret! We’re so glad you enjoyed this 30-minute sheet pan meal. Sometimes super simple is the MOST delicious. We love that this recipe is super quick AND bursting with flavor. — Team Joy
Hi Margaret! So happy you enjoyed this sheet pan recipe!! Thanks for the wonderful review 😉