One Pan Baked Chicken and Vegetables

This One Pan Baked Chicken and Vegetables is an easy 30 minute dinner recipe. The chicken is seasoned with lemon and rosemary, and the whole meal cooks on one sheet pan for easy clean up!

This One Pan Baked Chicken and Vegetables is an easy 30 minute dinner recipe. The chicken is seasoned with lemon and rosemary, and the whole meal cooks on one sheet pan for easy clean up!

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I recently polled our Kristine’s Kitchen Recipe Group about which kind of 30 minute dinner recipe you guys would like to see next. Chicken and veggies easily received the most votes, with a stir fry coming in second. I don’t have many baked chicken recipes on the site, so I was excited to create this easy, one pan roasted chicken and vegetables dinner to share with you!

I hope your family will love this One Pan Baked Chicken and Vegetables as much as mine does. Sheet pan meals are some of my favorites because once they go in the oven, they’re usually pretty hands-off. And after dinner there’s only one pan to wash. This baked chicken with vegetables and potatoes is a complete meal. You can add a salad or some bread on the side if you want, but this sheet pan dinner is filling enough without it. I usually serve whole wheat toast with a little butter and some applesauce on the side for the kids.

To make this One Pan Baked Chicken and Vegetables, you’ll start by getting your broccoli and potatoes on the pan. (If you need a sheet pan recommendation, I love these pans. (affiliate link) The cooling rack that comes with them is great for baking crispy chicken tenders as well as cooling cookies!)

I like to use small marble potatoes in this recipe because they don’t require chopping, which saves time. They also add nice color to the meal if you buy the multi-colored ones. You’ll drizzle the broccoli and potatoes with a little olive oil, sprinkle with salt and pepper, and toss to coat.

This One Pan Baked Chicken and Vegetables is an easy 30 minute dinner recipe. The chicken is seasoned with lemon and rosemary, and the whole meal cooks on one sheet pan for easy clean up!

To flavor the chicken, I decided to go with a mixture of lemon and rosemary. I like to mix up the sauce in a liquid measuring cup for easy pouring. A small bowl works too! The sauce is a mixture of lemon juice, olive oil, honey, rosemary, salt and pepper. Whisk it together and then pour it over the chicken on the pan.

Then, put the pan in your preheated oven and bake until the chicken is cooked through. You want it to register at least 165 degrees Fahrenheit on an instant read thermometer. The exact cook time will depend on the size of your chicken breasts. Mine were about 8 ounces each and cooked in 20 minutes.

This One Pan Baked Chicken and Vegetables is an easy 30 minute dinner recipe. The chicken is seasoned with lemon and rosemary, and the whole meal cooks on one sheet pan for easy clean up!

Tips for making this One Pan Baked Chicken and Vegetables:

  1. Use chicken breasts that are approximately the same weight and thickness so that they will all cook in the same amount of time.
  2. Do not use chicken breasts that are large (try to stick to a maximum of 8 ounces). If they are thick, pound them to an even thinness. Large chicken breasts will take too long to cook, causing your vegetables to burn.
  3. If you don’t have fresh rosemary, you can use dried. Reduce the amount to 1 teaspoon.

One Pan Baked Chicken and Vegetables

This One Pan Baked Chicken and Vegetables is an easy 30 minute dinner recipe. The chicken is seasoned with lemon and rosemary, and the whole meal cooks on one sheet pan for easy clean up!

Ingredients:

For the vegetables:

  • 1 pound broccoli florets
  • 1 pound marble (small) potatoes
  • 2 tablespoons olive oil
  • salt and pepper

For the chicken:

  • 20 ounces boneless, skinless chicken breasts (I used 3 breasts that were 7-8 ounces each)
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • lemon slices for garnish (optional)

Directions:

Preheat oven to 450 degrees F. Spray a rimmed baking sheet (I use this one, affiliate link) with cooking spray.

Prepare the vegetables:

Place the broccoli florets on one side of the baking sheet and the potatoes on the other side. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.

Prepare the chicken:

  1. Place the chicken breasts down the center of the baking sheet.
  2. In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, honey, rosemary, salt and pepper. Pour over chicken.
  3. Lay a few lemon slices on the pan for garnish, if desired.
  4. Bake for about 20 minutes, until chicken is cooked through. Chicken should register at least 165 degrees F on an instant-read thermometer. Exact chicken cook time will depend on the size and thickness of your chicken breasts.

Nutrition information calculated using an online calculator. Nutrition information is an estimate and will vary by exact brands/ingredients used.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4 recipe

  • Amount Per Serving:
  • Calories: 448 Calories
  • Total Fat: 17.8g
  • Saturated Fat: 2.7g
  • Cholesterol: 103.5mg
  • Sodium: 410.2mg
  • Carbohydrates: 35g
  • Fiber: 5.1g
  • Sugar: 8.2g
  • Protein: 37.8g
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