Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe.

Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe

I LOVE the convenience of this recipe!

A meal in a pan is exactly what it says! You add everything to your baking pan and put in the oven until done. It's as simple as that!

But, to get the most of the dinner, you need to add some flavorings or rubs so it all gets really tasty and moist, and the smells when it's cooking are just wonderful!

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

You can use meat such as pork, chops, ribs, tenderloin, or chicken, such as thighs, legs, etc. You can also use chicken breast but I would advise if you do, to keep the skin on to maintain moistness.

As for vegetables, squashes, carrots, small baby potatoes, zucchini, mushrooms, onions, peppers, anything you like!

This chicken dinner is on our menu at least one per month. It's an easy recipe and takes minimal preparations.

The recipe is flexible so you can certainly swap any vegetables for what you have in your kitchen which needs using up.

For example, you could throw in a handful of cherry tomatoes, a few slices of lemon or orange, asparagus, and season with your favorite herbs and spices. You'll see from the photos below, they're all different, depending on what I have to hand when I make this dinner. So you have an idea of some of the different vegetables you can use!

Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe

Prep Time

5 minutes

Cook Time

30 - 40 minutes

Serves

2

Ingredients

Chicken

2 - 4 Chicken Portions. I like to use chicken legs and thighs with the bone in for extra flavor and juiciness.

Vegetables

Squash, zucchini (cut in half NOT lengthways), carrots, baby potatoes, onions, mushrooms, cherry tomatoes, bell peppers, turnips, anything you like! Add quantities to suit, so long as everything will fit in your sheet pan.

The seasonings

3 cloves garlic chopped finely or crushed
1 - 2 Tablespoons Olive Oil
1 teaspoon salt
1 Teaspoon Pepper
Juice of 1/2 lemon.
2 Teaspoons mild chili pepper seeds (optional)
1 -2 Tablespoons Dried Tarragon
1 Teaspoon sugar
**** see below for other flavor suggestions

Instructions

1. Set oven to 180 C / 350 F / Gas 4


2. Prepare the chicken by making incisions through the thickest parts. Do this if you are cooking whole chicken quarters with the bone in or particularly thick cuts of chicken. For drumsticks and thighs, this isn't necessary. Set aside on a plate ready for the marinade rub.

Sheet pan chicken dinner, preparing chicken

3. Prepare vegetables. Cut the vegetables so they are all roughly the same size to ensure even cooking.

If you have some vegetables which are more delicate or smaller, such as beans, don't add these to the pan until 10 minutes before the end cook time.

Add your vegetables to a pan large enough for all your ingredients

Sheet pan chicken dinner, adding vegetables to the sheet pan

4. Prepare the marinade, crush the garlic onto the meat, add tarragon, olive oil, lemon juice, salt and pepper and sugar to the meat and rub into the incisions.


5. Add the chicken to the pan and mix it all together with the vegetables. I find it easiest to just use my hands to do this.


6. Place in the oven and cook for 30 - 40 minutes, depending on how thick your meat is. Halfway through cooking, take the pan out and using a spoon, put some of the juices on the meat and vegetables. (basting). When the juices run clear from the meat (use a knife and test in the thickest part), it's done!


Serve as it is, or with rice, couscous, potatoes, etc. If you are cooking baby potatoes, or thick vegetables, cover the pan with some foil and remove 10 minutes before the end to brown

Sheet pan chicken dinner, baked

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Other marinade ideas

  • Piri Piri Sauce / dry rub & Olive oil
  • Your favorite BBQ sauce
  • Jerk Seasoning & olive oil (no need for salt)
  • Raspberry or cranberry jelly with mint leaves, honey, and salt & pepper
  • A mixture of your favorite herbs or spices, with slices of lemon, lime, or orange juice
Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe
Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe

Recipe Card

Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe

Sheet Pan Chicken Dinner

Yield: 2
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Sheet pan chickendinner, tasty tray baked roasted chicken portions with vegetables, potatoes,and seasonings, all oven-baked in one pan. A quick easy and simple recipe

Ingredients

The Chicken

  • 2-4 Chicken portions

Vegetables

  • 1/2 Squash
  • 1 Zucchini, cut into quarters
  • 2 Carrots
  • 8 Mushrooms
  • 1 Bell Pepper
  • 6 Cherry tomatoes
  • 1 Onion, white or red

The flavours

  • 3 cloves garlic chopped finely or crushed
  • 1 - 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/2 lemon, juice
  • 2 Teaspoons mild chili pepper seeds, optional
  • 1 -2 Tablespoons Dried Tarragon
  • 1 Teaspoon sugar

Instructions

  1. Set oven to 180 C / 350 F / Gas 4
  2. Prepare the chicken by making incisions through the thickest parts. Do this if you are cooking whole chicken quarters with the bone in. For drumsticks and thighs, this isn't necessary. Set aside on a plate ready for the marinade rub.
  3. Prepare vegetables. Cut the vegetables so they are all roughly the same size to ensure even cooking. If you have some vegetables which are more delicate or smaller, such as beans, don't add these to the pan until 10 minutes before the end cook time. Add your vegetables to a pan large enough for all your ingredients
  4. Prepare the marinade, crush the garlic onto the chicken, add tarragon, olive oil, lemon juice, salt and pepper and sugar to the meat and rub into the incisions.
  5. Add the chicken to the pan and mix it all together with the vegetables. I find it easiest to just use my hands to do this.
  6. Place in oven and cook for 30 - 40 minutes, depending on how thick your chicken is. Halfway through cooking, take the pan out and using a spoon, put some of the juices on the meat and vegetables. (basting). When the juices run clear from the meat (use a knife and test in the thickest part), it's done! Serve as it is, or with rice, cous cous, potatoes etc.
  7. If you are cooking baby potatoes, or thick vegetables, cover the pan with some foil and remove 10 minutes before the end to brown

Notes

Other marinade ideas:
Piri Piri Sauce / dry rub & Olive oil
Jerk Seasoning & olive oil (no need for salt)
Raspberry or cranberry jelly with mint leaves, honey and salt & pepper
A mixture of your favourite herbs or spices, with slices of lemon, lime or orange juice

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 624Total Fat: 37gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 160mgSodium: 1219mgCarbohydrates: 28gFiber: 7gSugar: 13gProtein: 47g

Nutrition information isn’t always accurate

Delicious Chicken Dinner Ideas

Here's a selection of lovely chicken dinner recipes for you. All very easy to make and the family love them!

Share your thoughts

Your email address will not be published. Required fields are marked*

2 thoughts shared

    1. Hi Mary, I would suggest if you are using meat which can go dry, like chicken breast or pork tenderloin, I would cover with foil then 10 minutes before the end remove the foil. If it is meat on the bone, or a ‘fattier’ meat, there is no need to cover at all :) Enjoy!