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This easy sheet pan chicken and veggies is a healthy dinner on a single tray! Tender and juicy seasoned chicken breast bakes alongside broccoli, bell pepper, and red onion, and is then finished with a sweet and smoky bbq sauce.

Close overhead shot of a tray of easy and healthy bbq sheet pan chicken and veggies.
Table of Contents
  1. Why You’ll Love this Healthy Sheet Pan Chicken and Veggies
  2. Ingredients
  3. How to Make Sheet Pan Chicken Breast and Veggies
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Sheet Pan Chicken Recipe Variations
  7. Tips for Making this Easy Sheet Pan Chicken and Veggies
  8. BBQ Sheet Pan Chicken and Veggies Recipe

If you love sheet pan dinners as much as we do, be sure to try this sheet pan sausage and potatoes, our favorite sheet pan shrimp and potatoes with vegetables, this sheet pan pork tenderloin, and this honey glazed salmon, too!

Why You’ll Love this Healthy Sheet Pan Chicken and Veggies

  • Easy. The simple meal gets a lot of flavor from basic pantry staples, and comes together with about 20 minutes of prep. No fussing on the stovetop or babysitting a skillet, and no fancy ingredients necessary.
  • One Pan. You can put raw chicken on a baking sheet and cook the chicken and veggies in the same pan, so you have fewer dishes to wash at the end.
  • Good for You. With lean protein and a tray full of vegetables, this satisfying meal is full of nourishing ingredients. And since you’re cooking at home, you can control the amount of salt that you add, as well as the amount of barbecue sauce if you’d like to control the sugar. It’s perfect for healthy meal prep!
  • Flexible. If you prefer dark meat chicken, you can sub with boneless skinless chicken thighs or bone-in, skin-on chicken thighs. Similarly, you can mix up the veggies to use your family’s favorites. Try potatoes, carrots, cauliflower, Brussels sprouts, butternut squash, or sliced zucchini.
Side shot of a fork in a white bowl full of sheet pan bbq chicken and veggies.

Ingredients

This is a quick overview of the ingredients that you’ll need for our favorite sheet pan chicken and vegetables. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Chicken: this recipe calls for either boneless skinless chicken breasts or boneless skinless chicken thighs. If you’d like to use bone-in, skin-on chicken pieces, see those directions in the Recipe Variations section below.
  • Extra virgin olive oil: gives the chicken and vegetables more flavor, helps transfer the flavor of the seasoning to the meat, prevents the ingredients from sticking to the sheet pan, and also helps the chicken and veggies brown in the oven.
  • Brown sugar, smoked paprika, garlic powder, onion powder, ground mustard: a homemade spice rub that seasons the chicken before baking.
  • Broccoli, red bell pepper, and red onion: fresh veggies that cook right on the pan with the chicken. See my notes below if you’d like to change up the vegetables — almost anything goes!
  • Kosher salt and ground black pepper: enhance the flavors of the other ingredients.
  • BBQ sauce: use a homemade bbq sauce if you like, or grab a bottle of store-bought bbq sauce for convenience.
Process shot showing how to make sheet pan chicken and veggies.

How to Make Sheet Pan Chicken Breast and Veggies

This easy sheet pan chicken and veggies is a flavorful, family-friendly, one dish meal! You’ll find detailed directions in the recipe card below, but here’s the quick version:

  • Toss the chicken with olive oil and seasoning.
  • Arrange the chicken in the center of a large rimmed baking sheet.
  • Spread the vegetables around the border of the pan.
  • Toss the veggies with olive oil, salt, and pepper.
  • Bake for 22-26 minutes, stirring the veggies and basting the chicken with bbq sauce during the final 10 minutes.
  • Broil for a few minutes, if desired, for a crispier, charred exterior.
Square overhead shot of bbq sheet pan chicken and veggies on a blue and white serving tray.

Serving Suggestions

This chicken and veggie sheet pan meal doesn’t require many extra dishes. If you’d like to add something more to your table, here are some sides that go well with bbq chicken:

Sheet pan chicken breast with veggies in a white serving bowl with rice.

Preparation and Storage Tips

Store leftover roasted chicken and veggies in an airtight container in the refrigerator for 3-4 days. The chicken keeps well in the freezer for up to 3 months, but the vegetables will have a mushy, watery texture when thawed.

Reheat the bbq chicken and veggies in a skillet on the stovetop over low heat or in a 350°F oven just until warmed through. You can also reheat individual servings in the microwave for 30-60 seconds.

Horizontal image of a platter of bbq chicken and roasted vegetables.

Sheet Pan Chicken Recipe Variations

  • If you prefer to use bone-in chicken breast, these larger chicken pieces will need about 40-50 minutes in the 400°F oven (so wait to add the vegetables to the tray until about halfway through roasting). Bone-in chicken thighs will need about 35-40 minutes.
  • Instead of seasoning the chicken with the suggested spices, use a prepared bbq dry rub — either this homemade bbq rub or a store-bought blend.
  • Add cayenne to the seasoning mix for a spicy kick, or include chili powder or cumin for a zesty, smoky flavor.
  • Swap out the vegetables for just about any of your favorites. Larger, heartier vegetables like potatoes, Brussels sprouts, and carrots will require a longer roasting time, so you’ll want to give them about a 20-minute head start before adding the chicken. You might also like to try sliced zucchini or cauliflower.
  • For a different flavor profile, baste the chicken with honey mustard rather than bbq sauce.
Square overhead shot of bbq sheet pan chicken and veggies over rice.

Tips for Making this Easy Sheet Pan Chicken and Veggies

  • Use either small boneless skinless chicken breasts or boneless skinless chicken thighs. Both of these options require about the same cooking time. If you prefer bone-in chicken pieces, see my cooking suggestions above.
  • If you don’t want to dirty an extra bowl, you can toss the chicken with the oil and seasoning directly on the baking sheet.
  • Cut the veggies into bite-size pieces so that everything is tender by the time the chicken is done.
  • Use an extra large baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.
  • Baste the chicken with homemade bbq sauce if you like, or grab a bottle of store-bought bbq sauce for convenience.
  • The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
  • Don’t line your baking sheet with parchment paper, since the paper can catch fire under the broiler. If you want to line the sheet pan for easy cleanup, use aluminum foil that you spray lightly with nonstick cooking spray.
Overhead image of a blue and white tray full of sheet pan chicken and vegetables on a dinner table.

More of the Best Chicken Sheet Pan Recipes

Sheet Pan Chicken Fajitas

35 minutes mins

Sheet Pan Herb Roasted Chicken & Veggies

55 minutes mins

Sheet Pan Orange Marmalade Chicken with Zucchini

35 minutes mins

Square overhead shot of bbq sheet pan chicken and veggies on a blue and white serving tray.

BBQ Sheet Pan Chicken and Veggies

5 from 1 vote
Prep: 20 minutes
Cook: 25 minutes
Servings 4 people
Calories 375 kcal
Tender and juicy bbq chicken breast roasts alongside fresh vegetables on a single tray!

Ingredients
  

  • 1 ½ lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs (about 6 ounces each)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon packed brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground mustard
  • 3 cups fresh broccoli florets
  • 1 medium red bell pepper, seeded and cut into 1-inch chunks
  • 1 red onion, halved and sliced ¼-inch thick
  • Kosher salt and ground black pepper, to taste
  • ¼ cup bbq sauce, plus extra for serving

Instructions

  • Preheat the oven to 400°F. Lightly grease a rimmed sheet pan.
  • In a medium bowl (or large Ziploc bag), combine chicken breasts, 1 tablespoon of olive oil, brown sugar, 1 ½ teaspoons of kosher salt, smoked paprika, garlic powder, onion powder, ground mustard, and ¼ teaspoon ground black pepper. Mix well to coat.
    Raw chicken breast tossed with olive oil and seasoning.
  • Arrange the chicken in the center of the prepared baking sheet. Spread the broccoli, bell pepper, and onion around the chicken. Drizzle the vegetables with the remaining 2 tablespoons of olive oil; toss to coat. Season the vegetables with kosher salt and ground black pepper to taste.
    Arranging chicken breast and vegetables on a baking sheet.
  • Bake uncovered for 22-26 minutes, stirring the vegetables and basting the chicken with the bbq sauce during the final 10 minutes. Remove the chicken from the oven when the juices run clear and an instant-read thermometer registers 165°F. For a more charred, crispy finish, transfer the pan to the broiler for a few minutes at the very end. Just keep a close eye on it, as the chicken and veggies can burn easily.
    Process shot showing how to make sheet pan chicken and veggies.

Notes

  • Use either small boneless skinless chicken breasts or boneless skinless chicken thighs. Both of these options require about the same cooking time. If you prefer bone-in chicken pieces, see my cooking suggestions above.
  • If you don’t want to dirty an extra bowl, you can toss the chicken with the oil and seasoning directly on the baking sheet.
  • Cut the veggies into bite-size pieces so that everything is tender by the time the chicken is done.
  • Use an extra large baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.
  • Baste the chicken with homemade bbq sauce if you like, or grab a bottle of store-bought bbq sauce for convenience.
  • The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
  • Don’t line your baking sheet with parchment paper, since the paper can catch fire under the broiler. If you want to line the sheet pan for easy cleanup, use aluminum foil that you spray lightly with nonstick cooking spray.

Nutrition

Serving: 1/4 of the recipeCalories: 375kcalCarbohydrates: 20gProtein: 39gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 109mgSodium: 407mgPotassium: 1007mgFiber: 3gSugar: 12gVitamin A: 1681IUVitamin C: 101mgCalcium: 59mgIron: 2mg
Keyword: healthy sheet pan chicken and veggies, sheet pan chicken and vegetables, sheet pan chicken and veggies, sheet pan chicken breast and veggies
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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