Sheet pan dinners are the best invention of all time. They are quick, no fuss and you can prepare them in advance. Here’s an easy dinner recipe at its best. Oven roasted chicken is always appreciated and roasted vegetables are basically candy in veggie-disguise.

Making this meal is super easy. Just cut up the vegetables you have, toss these and some chicken with olive oil and seasonings of your choosing and pour on the sheet-pan. There you have it, the prep part is done! Place the pan in the refrigerator until ready to cook.

Slide the pan in the oven about 30-40 minutes before it’s time to eat and that is all you’ll have to do before dinner time. That’s my kind of a dinner recipe!

This also an awesome meal planning recipe. You can make everything in advance when you have time for the roasting part (the prep takes really little hands-on time). Store everything in a well-sealed container in the refrigerator and heat up in no time on a busy weeknight.

Here’s the recipe! I strongly suggest you make a double batch😉

Sheet-pan Chicken and Vegetables Recipe

Ingredients

• 6-8 chicken thighs
• Potatoes
• Carrots
• Romanesco cabbage or cauliflower
• Olive oil
• Salt
• Spices / herbs of your choice (here I used just salt and pepper, but you could use cumin, rosemary, thyme, whatever you like)

Instructions

Heat the oven to 180C/375F.

Peel the carrots and potatoes. Chop them into sticks, cubes or just smaller pieces.

Wash the cabbage or cauliflower and cut it into small bite-sized florets.

In a large bowl pour some olive oil, salt and spices or herbs of your choice.

You can either toss all the vegetables in the bowl and mix them up together. Or you can toss the vegetables one at a time changing the seasoning if you wish.

Brush the chicken with olive oil and sprinkle with salt and pepper on both sides.

Place the vegetables and chicken on a sheet pan in one layer.

Slide the pan into the preheated oven and roast at 180C/374F for about 30-40 minutes.

And dinner is ready!

Tip!

You can also use chicken breast for this recipe, but it cooks a bit differently. When you take the sheet-pan out of the oven, first, transfer the chicken breasts on a plate and cover them with a piece of aluminum foil. Let them rest for about 5 minutes before slicing. This will keep them from drying out and ensure that they stay nice and juicy.

I have also put together a list of 30 Healthy Snack Ideas for Kids so that you have healthy snacks to serve while the veggies are roasting in the oven!

PS. Don’t forget to follow me on Instagram for more tips and recipes😉