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
Ingredients
- 4 large boneless chicken breasts
- several Tbs. olive oil
- Smoked paprika
- Thyme
- Salt and pepper
- 2 Red bell peppers cut in large pieces
- 1 Red onion cut in large pieces
- Brussels sprouts cut in half
Instructions
- 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.
Rosemary.
Let your imagination run wild with this. You really can’t go wrong!
P.S. Do you want to save an hour each week on meal planning, plus more by cooking faster? Find out more about Weekly Meal Plans here!
This post contains affiliate links.
Hi Tiff!
This looks grand! I’ve been interested in your sheet pan stories since Xmas. I’ll be doing this this week with one chicken breast and smaller portions — only 2 of us. Will do in convection toaster oven in little Nordic Ware roasting pan. These next 10 days will be challenging because my fridge is on its way out — still keeping ice frozen but that’s about it. Have replacement ordered for delivery 4/16. Have very small table-top fridge (dorm size) going for milk and fruit. So will be cooking European style — one meal at a time, no leftovers, for a while. buying daily. Tonight is the last steak from the freezer — flatiron steak. Marinating in Honey Mustard dressing and will grill in George forman grill. Baking last Idaho in convection toaster oven, and making last salad from romaine from fridge. Carrots froze — odd — had dry ice over their crisper — so I guess I can just glaze them! Also have thawing green peas — will cook and probably give away unused portion. Very challenging, But fun. Kind of like camping out indoors.
Have a nice day!
Great story of making do with what you have and what’s working!
I really like this idea. it’s simple, clean, and you know exactly what you are eating. Being even lazier than you are, I plan to make notes as I go, regarding meat cuts, times, and whatever else works really well. I thank that will be a savings long term. I’m thinking Greek, with lemon and garlic and oregano…
This looks great! Will it work as a freezer meal? Can I prep and freeze?
I don’t think this will work as well for a freezer meal. If you want to prep ahead, you can chop the veggies and store in the fridge for a few days. Also make sure the meat is thawed out and ready to use.
I do pretty much this same recipe except I’ve never used Brussel Sprouts. I really don’t care for them, but I have used cabbage. I call mine Skillet Dinners and do them on top of the stove. They’re done in about 25-30 min, even with prep. I heat the oil while I’m chopping my veggies and if I am using meat of any kind, I put it in while the oil is heating. Most of the time though, I use the Great Value canned chicken meat from Walmart. it’s delicious and very inexpensive. I vary my seasonings to what ever I am hungry for that night. Italian, Mexican, Oriental, it’s all good. I’ve even used jarred Pizza sauce once, it was delicious!
Hello! I’m curious – do you turn over the chicken (or whatever meat) when you add the veggies? Or is that not necessary for even cooking?
I don’t turn the chicken over.