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.

Chicken and vegetables: an easy sheet-pan recipe

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!

Sheet-pan Chicken and Vegetables Recipe


  • 2 chicken breasts
  • 3 potatoes
  • 3 carrots
  • Half a head of a cauliflower
  • A small butternut squash
  • Olive oil
  • Salt
  • Spices / herbs of your choice (here i used: cumin for cauliflower, rosemary for the carrots, thyme for the butternut squash and just salt&pepper for the potatoes)
Dinner is prepared and ready to go yo the oven.


Heat the oven to 180C/375F.

Peel the carrots and potatoes. Chop them into sticks and cubes.

Peel the butternut squash. Cut it in half and remove the seeds. Chop it into large cubes.

Wash the 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. This is what I did this time. Are used a bit of a different seasoning for for all four vegetables.

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

Pour the vegetables on a sheet pan in one layer.

Place chicken breasts in between of the vegetables and slide the pan into the preheated oven.

Roast at 180C/374F for about 25-30 minutes.

And dinner is ready!

Juicy chicken breasts with roasted vegetables.


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😉

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