Ever since Christmas when I tried the sheet pan supper idea from Simple Bites, I’ve been making different versions. I’ve used turkey breast, pork tenderloin, and boneless chicken breast.
I vary the seasonings, going with whatever hits my mood at the time. And the vegetables are either what looked good in the grocery or what I’ve got handy in the fridge. Once summer hits, I’m sure I’ll be adding in farmer’s market fare as well.
This sheet pan method is so simple. It’s always healthy and tastes fantastic. It doesn’t take long, but you do need about 45 minutes total. For that reason, I don’t do this meal on our busiest nights.
For a family of 6 or more people, you’ll need either two sheet pans or one large pan. I bought this half sheet from Nordic Ware. Mine came from Walmart. The one I linked is Amazon, on sale for $10 as I write this, but it says the normal price is $110, which is nuts. I paid about $14 at Walmart.
I use this pan all the time. Not just for these dinners, but also for baking cookies, warming bread, cooking bacon… I’m really happy with this purchase!
Here are the ingredients I used for this Roast Chicken and Vegetable dinner:
Roasted Chicken and Vegetables Sheet Pan Supper - with ideas for lots of variations
- 4 large boneless chicken breasts
- several Tbs. olive oil
- Smoked paprika
- Salt and pepper
- 2 Red bell peppers cut in large pieces
- 1 Red onion cut in large pieces
- Brussels sprouts cut in half
- Preheat oven to 400 degrees.
- Brush a large sheet pan with olive oil.
- Place chicken on pan and brush with olive oil.
- Sprinkle with smoked paprika, thyme, salt and pepper.
- Place pan in oven and roast for 15 - 20 minutes, depending on thickness of chicken.
- While the chicken cooks, prep the veggies. Combine them all in a large bowl and toss with more olive oil, paprika, thyme, salt and pepper.
- Remove chicken from oven and add vegetables to the pan.
- Place back in oven and cook 10-15 minutes longer.
Other meats and cook time
This method works so well with all kinds of meat, from fish to beef. The key is to time the meat so that you add the vegetables during the meat cooking and it all finishes at the same time.
For meat cooking temps, I google the type of meat and “400 degrees bake time”. This gives me a ball park to go with. I can never remember the cook times, and sometimes I think it actually takes longer than a recipe will state anyway. And why remember when the google is right there? Call me lazy.
Vegetables to try
We love butternut squash, sweet potatoes, carrots and white potatoes. All of those will take 15-20 minutes to get tender, depending on how large you cut the pieces (larger = longer cook time needed).
We also love red bell peppers, brussels sprouts, red onion, asparagus, broccoli, cauliflower, garlic and more. These veggies need around 10-15 minutes of roasting time.
Herbs and spices
Smoked paprika, thyme.
Thyme, oregano, basil.
Red pepper flakes with any of this if you like a little heat.
Let your imagination run wild with this. You really can’t go wrong!
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