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Summer Chicken Sheet Pan Dinner

Summer Chicken Sheet Pan Dinner

Craving something fresh and flavorful? The Summer Chicken Sheet Pan Dinner is your answer! Juicy chicken meets seasonal vegetables in a quick, easy recipe that's perfect for those warm evenings. It's an ideal easy weeknight dinner that the whole family will love, so make it tonight!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts, boneless
  • 1 pound baby potatoes, halved
  • 1/2 pound asparagus, trimmed
  • 2 pieces zucchini, chopped
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • black pepper, optional

Equipment

  • Oven
  • Chef's Knife
  • Baking Sheet
  • Frying pan

Method
 

  1. Preheat your oven to 425F degrees.
  2. Toss all the vegetables in a large bowl with olive oil and half the amount of salt, garlic powder and onion powder called for. Place on a baking sheet.
  3. In the same bowl you used for the vegetables add the chicken breasts and toss with olive oil and the remaining seasonings. Add to the sheet pan with the vegetables and roast for 30 minutes, or until the chicken is cooked through.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
  • Tip 2: This dish can be frozen for up to three months. Just make sure to cool everything completely before transferring it to a freezer bag.
  • Tip 3: Serve with a light salad or some crusty bread to soak up any delicious juices.
  • Tip 4: For a kick, add some crushed red pepper flakes to the seasoning mix.
  • Tip 5: Feel free to swap out the zucchini or asparagus for any of your favorite summer vegetables.