Sheet Pan Chicken and Vegetables

Roasted chicken and vegetables cooked together on a sheet pan for a healthy, one pan meal!


Chicken Breasts

  • 1 lb. boneless skinless chicken breasts, halved lengthwise
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp extra-virgin olive oil
  • 2 cloves crushed garlic
  • 3/4 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper


  • 2 Tbsp. olive oil
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 medium zucchini cut into 1/2 inch slices
  • 1 medium red onion cut into 1-inch pieces
  • 1 cup cauliflower florets
  • 3 large carrots cut lengthwise
  • 2 tbsp extra-virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper


  1. Preheat the oven to 450 degrees F. Place rack on the lower 1/3rd of oven.
  2. In a large plastic bag add the chicken marinade ingredients: balsamic vinegar, olive oil, garlic, Italian seasoning, salt and pepper. Place chicken in bag and massage marinade into chicken breasts. Set aside at room temperature.
  3. In a large bowl add the vegetables and toss with olive oil, salt and pepper.
  4. Add chicken to the center of the sheet pan. Arrange vegetables around the chicken breasts.
  5. Bake for approximately 20 minutes or until the chicken is cooked through (165 degrees F).
  6. Serve Immediately

Recipe Notes

Recipe courtesy of Old World Garden Farms