Add your own twist to the Sheet Pan chicken and veggies
To make the meal time less boring, I experiment with different veggies and also different seasonings. Cajun seasoning and Taco seasoning for a spicy kick. You could also use old bay seasoning or ranch like this Baked chicken leg with vegetables. I call this refrigerator cleaning meal because most of the time I throw in any vegetable that is available. What I love about it is, there is no strict recipe for this. It’s pretty versatile. You can use just about any veggies you prefer and also try different seasonings. Just take care of a few tips while roasting, and everyone at home will be pleased to have a delicious dinner that’s healthy, wholesome, and also tastes amazing.
This recipe works because
You begin with marinating the chicken and while it marinating you prep veggies and bake. There is no separate marinating time. You can in fact do all the prep a day in advance and pop it in the oven during dinner time. Instead of baking everything together, baking the veggies and chicken separately ensures that the chicken is not overcooked and the veggies are cooked just right.
Chicken breast doesn’t take too long to cook. While testing the recipe I tried baking everything together, but the veggies instead of getting roasted, got steamed and also did not cook properly. Hence we will first half cook the veggies for 10-12 minutes in a sheet pan. Once the veggies are half cooked, place marinated chicken on top and bake again until chicken is cooked through and the vegetables look a little charred around the edges. If you are someone who uses an airfryer a lot, then you must try this crispy airfryer chicken breast and Airfryer chicken and potato recipe.
Works great for meal prep
To speed things up and make weeknight dinner simple, you can pre-cut the veggies and marinate the chicken. Take out the chicken and bring it to room temperature while you bake the veggies. As it stays well in the refrigerator, you could bake a big batch and meal prep for 4 days. Once it has cooled down, let it cool down, then store it in an airtight container.
Storing leftovers and reheating
Once fully cooled, this sheet pan chicken and vegetables recipe can be transferred to an airtight container and stored in the refrigerator for up to 4 days. If planning to freeze, then try avoiding veggies with high water content like zucchini, peppers, etc.
Reheating-
To avoid overcooking of chicken, take out the sheet pan chicken and veggies out of the refrigerator and let it come close to room temperature ( for about 30 minutes). Then reheat in a microwave or air fryer until chicken is warm enough.
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