Sheet Pan Chicken and Veggie Dinner
Prep time
Cook time
Total time
Quick and easy sheet pan roasted Italian Chicken and Vegetables.
Serves: 8
  • 8 boneless skinless chicken breasts, trimmed of fat
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp thyme
  • ¼ tsp crushed red pepper
  • 2 cloves crushed garlic
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • juice of half a lemon
  • salt and pepper to taste
  • 1 zucchini cut into 1 inch cubes
  • 1-2 bell peppers cut into 1 inch pieces
  • ½ white onion cut into 1 inch pieces
  • any additional vegetables desired
  • fresh chopped basil or parsley to garnish
  1. Preheat oven to 400 degrees. Combine the chicken, seasonings, olive oil, vinegar, lemon, and vegetables into a large bowl and toss to coat. Let this marinade for at least 30 minutes.
  2. Spray two large nonstick sheet pans or use parchment paper for easy clean up. Spread chicken and vegetables out into a single layer.
  3. Bake for 20 minutes then turn chicken and vegetables over and bake for an additional 10-15 minutes until tender. I also like to broil everything for 2-4 minutes at the end for crispier vegetables.
  4. Top with fresh herbs and serve.
Recipe by Sweet and Strong at