What is the best way to prepare chicken for sheet pan cooking?

To prepare chicken for sheet pan cooking, start with bone-in, skin-on pieces for the best flavor and moisture retention. Pat the chicken dry with paper towels to help the skin crisp up during baking. Season the chicken generously with salt, pepper, and your preferred herbs or spices. For even cooking, arrange the pieces skin-side up on the sheet pan with some space between them to allow hot air circulation. This method ensures the chicken cooks evenly and develops a golden, crispy exterior.

How long should I cook sheet pan chicken and at what temperature?

Sheet pan chicken is typically baked at 400°F (204°C) for 35 to 45 minutes, depending on the size of the pieces. Bone-in, skin-on thighs and drumsticks generally take about 40 minutes to cook through. Use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked. For extra crispiness, you can broil the chicken for the last 2-3 minutes, watching carefully to avoid burning.

Can I cook vegetables and chicken together on the same sheet pan?

Yes, cooking vegetables alongside chicken on the same sheet pan is convenient and flavorful. Choose vegetables that roast evenly and have similar cooking times, such as potatoes, carrots, Brussels sprouts, or bell peppers. Cut vegetables into uniform sizes for consistent cooking. Toss them with a bit of oil, salt, and seasonings before spreading around the chicken. Keep denser vegetables like potatoes on the edges where heat is highest. This one-pan method saves time and creates delicious, well-seasoned side dishes.

What are some simple seasoning ideas for sheet pan chicken?

Simple seasoning options for sheet pan chicken include classic combinations like garlic powder, paprika, salt, and pepper. Lemon and herb blends with thyme, rosemary, and oregano also work well. For a spicy kick, try chili powder or cayenne pepper mixed with brown sugar and cumin. Olive oil helps the seasoning stick and promotes crisp skin. Marinating chicken briefly before roasting can add depth; for example, a mix of yogurt, lemon juice, and turmeric makes a tasty marinade.

How do I prevent sheet pan chicken from drying out?

To keep sheet pan chicken juicy, start with skin-on pieces that lock in moisture. Avoid overcrowding the pan, which can cause steaming instead of roasting. Use a moderate oven temperature around 400°F (204°C) and monitor cooking time closely. Removing the chicken from the oven when it reaches 160-163°F (71-73°C) and letting it rest for 5-10 minutes allows the internal temperature to rise to a safe 165°F (74°C) while juices redistribute. Resting is key to tender, moist chicken.

Sheet Pan Chicken Recipe With Colorful Roasted Vegetables

Name: Sheet Pan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium sweet potato, scrubbed and diced into 1/2-inch pieces; 3 tablespoons olive oil, divided; 1 1/4 teaspoons kosher salt, divided; 3/4 teaspoon black pepper; 1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces (about 2 medium breasts); 1 small head broccoli, cut into florets (about 2 cups); 1 red bell pepper, cored and cut into 1/2-inch pieces; 1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons; 1 yellow squash, halved lengthwise and cut into 1/2-inch-thick half moons; Zest and juice of 1 medium lemon; 2 1/2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 cup freshly grated Parmesan cheese

Description

🍗 Enjoy a wholesome, one-pan meal with sheet pan chicken and colorful roasted vegetables that’s both nutritious and easy to prepare.
🌈 This recipe delivers vibrant flavors and balanced nutrition with minimal cleanup, perfect for busy weeknights.

Ingredients

Scale

1 medium sweet potato, scrubbed and diced into 1/2-inch pieces

3 tablespoons olive oil, divided

1 1/4 teaspoons kosher salt, divided

3/4 teaspoon black pepper

1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces (about 2 medium breasts)

1 small head broccoli, cut into florets (about 2 cups)

1 red bell pepper, cored and cut into 1/2-inch pieces

1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons

1 yellow squash, halved lengthwise and cut into 1/2-inch-thick half moons

Zest and juice of 1 medium lemon

2 1/2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup freshly grated Parmesan cheese

Instructions

1-Preheat oven to 400 degrees F and line a large rimmed baking sheet with foil; lightly coat with nonstick spray.

2-Toss sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the baking sheet. Bake for 10 minutes until they begin to soften but are still firm.

3-In the bowl used for sweet potatoes, combine chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with remaining 2 tablespoons olive oil. Add lemon zest and juice, Italian seasoning, garlic powder, onion powder, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat.

4-Add the chicken and vegetable mixture to the pan with the sweet potatoes, spreading into an even layer.

5-Bake for 15 to 20 minutes more, stirring once halfway, until chicken is cooked through and vegetables are tender but not mushy.

6-Sprinkle with Parmesan cheese and serve hot.

Notes

🍠 Give firmer vegetables like sweet potatoes a head start in the oven for even cooking.
🍽️ Vegetables and chicken can be swapped for favorites or what is available.
❄️ Leftovers store refrigerated in an airtight container for up to 4 days and freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 394 kcal
Sugar: 7 g
Sodium: 1,250 mg (estimated)
Fat: 16 g
Saturated Fat: 3 g
Carbohydrates: 23 g
Fiber: 7 g
Protein: 39 g
Cholesterol: 96 mg

Keywords: Sheet pan, chicken, roasted vegetables, one-pan meal