Sheet Pan Chicken Breast with Vegetables
A simple and delicious sheet pan chicken breast recipe with roasted vegetables. Perfect for a quick and healthy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound baby potatoes, halved
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
1 cup cherry tomatoes
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Place the chicken breasts on a large rimmed baking sheet. Brush both sides of the chicken breasts with half of the olive oil mixture.
In a large bowl, toss the baby potatoes, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes with the remaining olive oil mixture until evenly coated.
Arrange the vegetables around the chicken breasts on the baking sheet in a single layer.
Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.