Sheet Pan Roasted Split Chicken Breasts with Vegetables

This Sheet Pan Roasted Split Chicken Breasts with Vegetables recipe features roasted split chicken breasts that are super moist and flavorful and amazing veggies!

Sheet Pan Roasted Split Chicken Breasts with Vegetables

I love sheet pan dinners because they’re easy, quick , healthy and you can do a variety of flavors. In less than 30 minutes from prep to dinner table, you can have a fabulous meal!

The beauty of sheet pan dinners is that it uses one pan, so cleanup is a snap. It’s almost impossible to mess up these types of dishes. Just throw everything into the pan, season with salt and pepper to taste, then place in an oven or under a broiler for about 15 to 20 minutes.

Today I used split chicken breasts but you could easily substitute boneless skinless chicken, pork chops or fish for this meal. You can also add green beans, Brussels sprouts, zucchini, squash, or just about any other vegetables. That is the great thing about these kinds of meals, you can use what you have one hand!

NOTE – for softer vegetables like squash add half way through cooking.

Sheet Pan Roasted Split Chicken Breasts with Vegetables

Author: Sheri

567kcal

4.1 from 19 votes

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Prep 5 minutes mins

Cook 30 minutes mins

This Sheet Pan Roasted Split Chicken Breasts with Vegetables recipe features roasted split chicken breasts that are super moist and flavorful!

Servings 2

Course Main Course

Cuisine American

Ingredients

1x2x3x

• ▢ 2 split chicken breasts
• ▢ 4 tablespoons olive oil - possibly more
• ▢ 1 teaspoon Italian seasoning
• ▢ lemon slices
• ▢ 1 teaspoon paprika
• ▢ 1 tsp garlic powder
• ▢ salt & pepper to taste salt optional if going low sodium
• ▢ small potatoes cut in half
• ▢ carrots - chopped big - or little carrots
• ▢ onion chopped big
• ▢ fresh rosemary oregano, basil

Equipment

• ▢
  Sheet Pan

Method

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1. Preheat oven to 375°F.
2. Spray the pan with non stick cooking spray. You can also line with aluminum foil if you prefer.
3. In a bowl combine the olive oil, seasoning, garlic, and lemon juice. Coat the veggies and add them to a pan leaving room for the chicken in the middle.
4. Then brush the chicken with the rest of the oil mixture (may need to add more oil and seasoning). Place the chicken breasts in the pan in the middle of the vegetables.
5. Bake for 30 minutes or until chicken reaches 165°F. Halfway through stir the veggies and return it to the oven. I take the temp then to see where it's at. You may need to cook longer depending on the size of the breasts.
6. Enjoy!

Nutrition

Calories567kcalCarbohydrates2gProtein38gFat45gSaturated Fat9gPolyunsaturated Fat7gMonounsaturated Fat27gTrans Fat1gCholesterol116mgSodium116mgPotassium434mgFiber1gSugar1gVitamin A244IUVitamin C3mgCalcium38mgIron2mg

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