Description
A simple and delicious sheet pan chicken breast recipe with perfectly roasted vegetables. This one-pan meal is easy to prepare, healthy, and perfect for weeknight dinners.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound baby potatoes, halved
1 large red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a small bowl, combine garlic powder, smoked paprika, dried Italian seasoning, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Drizzle 1 tablespoon olive oil over the chicken breasts and rub the spice mixture evenly on both sides of each breast.
In a large bowl, toss the halved baby potatoes, red bell pepper pieces, zucchini slices, red onion wedges, and minced garlic with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
Spread the vegetables evenly on the prepared sheet pan. Place the seasoned chicken breasts on top of the vegetables.
Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes