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Roasted Chicken and Vegetables Sheet Pan Supper - with ideas for lots of variations

This is more method than recipe. Trust your creative instincts and play around with different combinations of meats, spices and vegetables.
Servings 6 -8 servings


  • 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


  • 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.