Sheet Pan Chicken: 30-Minute Garlic Herb Dinner with Vegetables

Sheet pan chicken is the ultimate one-pan meal for busy weeknights. Tender garlic herb chicken paired with roasted vegetables all cooked together on one sheet pan in just 30 minutes. No multiple pots, no cleanup nightmare, just restaurant-quality results with minimal effort.

I’m Matt, a home cook and dad of two, and I’ve perfected the art of this one-pan chicken dinner. The secret? Strategic vegetable timing, bold seasoning, and one critical technique that keeps chicken juicy while vegetables caramelize to perfection. Let me show you how to master this oven-roasted chicken meal that your whole family will devour.

Sheet Pan Chicken & Vegetables Recipe: Simple & Delicious

Master sheet pan chicken with this foolproof one-pan recipe. Just prep, season, and roast the oven does the rest.

Ingredients (Serves 4)

Step-by-Step Instructions

Step 1: Prep Vegetables (5 minutes)
Chop Brussels sprouts, bell peppers, and red onion. Mince garlic. Arrange vegetables on a large sheet pan, leaving space in the center for chicken.

Step 2: Season & Oil (2 minutes)
Drizzle vegetables with 2 tbsp olive oil. Season with ½ tsp salt and ¼ tsp pepper. Toss to coat evenly.

Step 3: Add Chicken (1 minute)
Place chicken breasts in the center of the pan. Brush with 1 tbsp olive oil. Season with minced garlic, thyme, rosemary, remaining salt, and pepper.

Step 4: Roast (25 minutes)
Preheat oven to 400°F (204°C). Roast sheet pan chicken for 25 minutes until internal temperature reaches 165°F (74°C) at the thickest part.

Step 5: Rest & Serve (3 minutes)
Remove from oven. Let rest 3 minutes before serving. The vegetables should be golden and tender, chicken juicy and cooked through.

Why This One-Pan Dinner Is Perfect for Busy Weeknights

This one-pan chicken dinner offers 3 major advantages for busy families. First, it’s a true one-pan meal chicken and vegetables cook together with zero cleanup stress. Second, timing is perfect: vegetables roast while chicken cooks, everything finishes simultaneously at peak doneness.

One-Pan Efficiency

No multiple pots, no juggling timings. Everything cooks on one sheet pan, making cleanup effortless. Perfect for weeknight dinners when you want restaurant-quality results without the kitchen chaos.

Flavor That Impresses

This oven-roasted chicken absorbs vegetable juices while roasting, creating rich, complex flavor. Caramelized vegetables add sweetness and depth that elevates simple chicken into something special. Check our Roasted Chicken Thighs guide for bone-in alternatives.

Meal Prep Magic

Cook double batches on Sunday. Use half for Monday dinner, refrigerate or freeze the rest for quick midweek meals. For more meal prep ideas, explore our complete Easy Chicken Recipes guide.

Sheet Pan Chicken: Temperature & Timing Guide

Getting perfect sheet pan chicken depends on oven temperature and careful vegetable layering. Chicken needs 25 minutes at 400°F while vegetables need similar timing but benefit from pre-roasting.

Temperature & Time Chart

Pro Tip: Use a meat thermometer to check sheet pan chicken reaches 165°F (74°C) at the thickest part. Vegetables should be golden and slightly caramelized at the edges for maximum flavor.

Pro Secrets for Juicy Chicken & Roasted Vegetables

I’ve cooked hundreds of one-pan chicken dinners. Here are the game-changing techniques that guarantee juicy chicken and caramelized vegetables every time:

Secret #1 – Pat Chicken Completely Dry

Moisture prevents proper browning. Remove chicken from packaging, pat completely dry with paper towels. Let sit uncovered for 5 minutes before seasoning. This ensures even cooking and golden exterior.

Secret #2 – Layer Vegetables by Cook Time

Add hard vegetables (Brussels sprouts, carrots) first. Add soft vegetables (peppers, onions) halfway through roasting. This prevents overcooking soft veggies while ensuring hard ones caramelize perfectly.

Secret #3 – Don’t Overcrowd the Pan

Arrange the chicken and vegetables in a single layer with space between each piece. Crowding steams instead of roasts. Use two pans if needed it’s worth the extra time.

Secret #4 – Season Vegetables Separately

Season vegetables with olive oil, salt, and pepper before adding chicken. This ensures even flavor distribution and caramelization. Chicken gets fresh herbs and garlic for contrast.

Secret #5 – Rest Before Serving

After roasting, rest sheet pan chicken for 3 minutes. This redistributes juices, keeping meat tender and moist. Serve straight from the pan for impressive presentation.

FAQs About Sheet Pan Chicken

The Bottom Line

oven-roasted chicken and veggies is the ultimate one-pan solution for busy families. In just 30 minutes, you get tender garlic herb chicken paired with perfectly caramelized vegetables all with minimal cleanup.

Master this recipe and you’ll make it weekly. It’s foolproof, flexible, and impressive enough for guests. Slice it for salads, serve whole with rice, or use leftovers for tacos and sandwiches.

Ready to explore more chicken recipes? Check our complete Easy Chicken Recipes Guide for 30+ dinner ideas. Or try our Roasted Chicken Thighs for bone-in alternatives with deeper flavor.

Recipe-Card (PRINT)

Sheet Pan Chicken with Vegetables (Easy 30-Min Dinner)

Author	Matt – My Dinner Ideas
Servings	4 servings
Prep Time	10 minutes
Cook Time	25 minutes
Cuisine	American
Course	Main Course
Difficulty	Easy

🖨️ Print Recipe

Equipment

• 🍽️Large rimmed sheet pan (half-sheet)
• 🧻Paper towels (to dry the chicken)
• 🥣Mixing bowl (for tossing vegetables)
• 🔪Chef’s knife + cutting board
• 📏Measuring spoons
• 🥄Large spoon or tongs (for tossing)
• 🌡️Instant-read meat thermometer

Ingredients

• 🍗4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
• 🥬2 cups Brussels sprouts, halved
• 🫑2 bell peppers, chopped
• 🧅1 large red onion, sliced
• 🧄4 garlic cloves, minced
• 🫒3 tbsp olive oil, divided
• 🌿2 tbsp fresh thyme
• 🌿1 tbsp fresh rosemary
• 🧂1 tsp sea salt, divided
• ⚫1/2 tsp black pepper, divided

Instructions

1. Prep the vegetables: Chop Brussels sprouts, bell peppers, and red onion. Mince the garlic. Spread vegetables on a large sheet pan, leaving space in the center for the chicken.
2. Oil + season vegetables: Drizzle vegetables with 2 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Toss to coat evenly.
3. Add chicken: Place chicken breasts in the center of the pan. Brush with 1 tbsp olive oil. Season with minced garlic, thyme, rosemary, remaining salt, and pepper.
4. Roast: Preheat oven to 400°F / 204°C. Roast for 25 minutes, until the thickest part of the chicken reaches 165°F / 74°C.
5. Rest + serve: Remove from the oven and rest 3 minutes before serving. Vegetables should be golden and tender, and chicken juicy and cooked through.

Notes

• Dry the chicken: pat breasts dry for better browning and more even cooking.
• Don’t overcrowd: keep everything in a single layer; use two pans if needed.
• Vegetable timing: very soft veggies (like zucchini) can be added halfway through.
• Best tool: a thermometer prevents overcooking and guarantees 165°F doneness.
• Storage: refrigerate 3–4 days. Reheat in a 350°F / 175°C oven until warmed through.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	≈ 380–480 kcal
Protein	≈ 40–50 g
Carbohydrates	≈ 18–28 g
Total Fat	≈ 14–22 g
Saturated Fat	≈ 2–4 g
Cholesterol	≈ 90–130 mg
Sodium	≈ 450–850 mg
Fiber	≈ 4–7 g
Sugars	≈ 6–10 g

*Nutrition values are approximate and will vary based on chicken size, vegetable mix, and salt used.