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Italian chicken sheet pan dinner with vegetables and herbs

Italian Chicken Sheet Pan Dinner

A flavorful and crispy one-pan meal featuring tender chicken breasts roasted with vibrant vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces chicken breasts Boneless and skinless
  • 2 tablespoons olive oil For marinating chicken
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • to taste Salt
  • to taste Pepper
Vegetables
  • 2 cups cherry tomatoes
  • 1 piece bell pepper, sliced
  • 1 piece zucchini, sliced
  • 1 piece red onion, cut into wedges
  • 2 tablespoons olive oil For seasoning vegetables
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken breasts with olive oil, minced garlic, Italian seasoning, salt, and pepper. Make sure each piece is well-coated.
  3. In another bowl, place the cherry tomatoes, sliced bell pepper, zucchini, and red onion. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Cooking
  1. On a large sheet pan, arrange the marinated chicken in the center and scatter the seasoned vegetables around it.
  2. Place the sheet pan in the oven and bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  3. Once done, take the pan out of the oven and let it rest for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

Swap out veggies for broccoli, asparagus, or sweet potatoes. Keep an eye on chicken cooking time as it may vary. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.