Sheet Pan Rosemary Chicken and Vegetables
This recipe is as simple as it is sensational—just one pan, about 30 minutes, and a delightful medley of vibrant colors, bold flavors, and satisfying textures.
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
Variations
• 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.
• 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.
Nutrition Information per serving
Calories: 300Carbohydrates: 15gProtein: 41gTotal Fat: 9g— Unsaturated Fat: 7.5g— Saturated Fat: 1.5gCholesterol: 125mgSodium: 460mgPotassium: 1072mgFiber: 4gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin A: 8242IUVitamin C: 67mgIron: 1.7mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.