This post may contain affiliate links. Please read our disclosure policy.
Enjoy a delicious and healthy meal with our easy Sheet Pan Chicken and Vegetables recipe! Juicy chicken and colorful vegetables like sweet potatoes and cherry tomatoes roast together on a single pan for maximum flavor and minimal cleanup. Customize with your favorite veggies! This versatile recipe is perfect for busy weeknights or a simple weekend dinner.
Looking for more single serving sheet pan chicken recipes? Try our zesty Sheet Pan Chicken Fajitas, the the warmly spiced Sheet Pan Chicken Shawarma, herby and tangy Sheet Pan Greek Chicken, and the fresh and garlicky Lemon Garlic Chicken. Each one brings its own delicious twist to sheet pan cooking!
Table of Contents
- Why You’ll Love This Sheet Pan Chicken Recipe
- Ingredients And Substitutions
- Recipe Variations
- How To Make Sheet Pan Chicken And Vegetables
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- More Sheet Pan Recipes You’ll Love
- Ways To Use Leftover Ingredients
- Sheet Pan Chicken And Vegetables For One Recipe
Why You’ll Love This Sheet Pan Chicken Recipe
- Simplicity: No complex steps or techniques – just chop, season, and bake.
- Nutrient-rich: This meal provides a balance of lean protein from the chicken and essential vitamins from the vegetables.
- Versatility: You can easily switch out the vegetables according to the season or your preference.
- Minimal clean-up: Everything is cooked on a single sheet pan, reducing washing up.
- Perfectly portioned: This baked chicken recipe serves one, avoiding waste and offering perfect portion control.
Ingredients And Substitutions
If you have any ingredients leftover from this sheet pan chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: You can use either a chicken thigh or a chicken breast for this recipe. While chicken thighs are usually more flavorful and juicy, chicken breasts are a leaner option. Opt for a single piece of boneless, skinless chicken, whether it be a thigh or a breast. Consider using any extra chicken you may have in Chicken Tikka Masala, Chicken Chili, Popcorn Chicken, and Chicken Caprese.
- 1 Small Sweet Potato: Sweet potatoes are high in vitamins A and C. They add a lovely sweetness that contrasts with the savory chicken. If you prefer, you can substitute with other root vegetables such as butternut squash, carrots or parsnips. Got an extra sweet potato? Use it to make a small Sweet Potato Casserole or Sweet Potato Pie!
- Cherry Or Grape Tomatoes: These add a burst of juicy freshness. You could substitute with bell peppers or zucchini for a different flavor profile. Extra tomatoes can be used in a Chicken Caprese Salad.
- Olive Oil: I use extra virgin olive oil in this sheet pan chicken recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Italian Seasoning: This blend of herbs adds depth and flavor. You can substitute with your favorite spice blend or use individual herbs like rosemary or thyme.
Recipe Variations
Let’s mix it up! Here are some exciting twists you can apply to this basic sheet pan chicken recipe:
- Asian Style: Replace Italian seasoning with a mix of soy sauce, honey, and ginger. Substitute cherry tomatoes with bell peppers or snap peas.
- Mediterranean Twist: Use a mix of oregano, garlic, and lemon zest for seasoning. Add olives and replace sweet potatoes with regular potatoes or eggplant.
- Mexican Inspired: Use a taco seasoning mix and substitute sweet potatoes with thick chopped onions and cauliflower florets. Serve with corn and black beans. Don’t forget to add a squeeze of lime before serving!
How To Make Sheet Pan Chicken And Vegetables
- Position the chicken on one half of the baking sheet, while arranging the potatoes and tomatoes on the other half.
- Drizzle olive oil over both the chicken and vegetables, followed by seasoning with salt, pepper, and Italian seasoning.
- Using your hands, toss the vegetables to ensure they are thoroughly coated with the oil and spices.
- Rub the oil and spice mixture over the chicken, ensuring it’s coated on both sides.
- Finally, place the baking sheet in the oven and bake for 20-25 minutes, or until the chicken is fully cooked through.
Expert Tips
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit before you start cooking. This will ensure that the chicken and vegetables cook evenly.
- Size matters: Try to cut your sweet potato into similar-sized pieces so they cook evenly.
- Don’t overcrowd: Spread your ingredients out in a single layer on the sheet pan. Overcrowding can cause the ingredients to steam rather than roast, impacting the flavor.
- Let the chicken rest: Let the chicken rest for a few minutes before slicing it. This will help the juices redistribute throughout the chicken.
RELATED: 15 Dessert Recipes For One
Serving Suggestions
Complement your sheet pan chicken and vegetables with these delightful additions.
- Grain: Serve over a bed of cooked quinoa, brown rice, or Spanish rice for a heartier meal.
- Salad: Pair with a simple green salad dressed with vinaigrette to add freshness.
- Bread: A slice of French bread can be excellent for mopping up any tasty juices left on the plate.
Frequently Asked Questions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat in the microwave, but using the oven will help keep the chicken and vegetables crispy.
Yes, you can easily make this recipe for more than one person. Just increase the amount of chicken and vegetables accordingly.
RELATED: 15 Dessert Recipes For One
More Sheet Pan Recipes You’ll Love
If you enjoyed the simplicity and flavor of the Sheet Pan Chicken and Vegetables recipe, you’ll be pleased to know there’s more where that came from. Below, you’ll find a curated selection of additional small batch sheet pan recipes that are equally convenient and flavorful. Each offers the luxury of a satisfying meal with minimal cleanup—perfect for those cooking just for themselves.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving sheet pan chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
RELATED: 8 Healthy Single Serving Meals
Sheet Pan Chicken And Vegetables For One
Ingredients
- 1 (4 to 6 ounce) boneless skinless chicken thigh or chicken breast
- 1 small sweet potato , scrubbed, peeled and sliced into strips resembling thick-cut fries
- ½ cup cherry tomatoes or grape tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon Italian seasoning
Instructions
- Heat the oven to 400 degrees F (200 degrees C).
- Position the chicken on one half of the baking sheet, while arranging the potatoes and tomatoes on the other half.
- Drizzle olive oil over both the chicken and vegetables, followed by seasoning with salt, pepper, and Italian seasoning.
- Using your hands, toss the vegetables to ensure they are thoroughly coated with the oil and spices.
- Rub the oil and spices over the chicken, ensuring it's coated on both sides.
- Finally, place the baking sheet in the oven and bake for 20-25 minutes, or until the chicken is fully cooked through.
Notes
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit before you start cooking. This will ensure that the chicken and vegetables cook evenly.
- Size matters: Try to cut your sweet potato into similar-sized pieces so they cook evenly.
- Don’t overcrowd: Spread your ingredients out in a single layer on the sheet pan. Overcrowding can cause the ingredients to steam rather than roast, impacting the flavor.
- Let the chicken rest: Let the chicken rest for a few minutes before slicing it. This will help the juices redistribute throughout the chicken.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How did I miss this in June? Haven’t done it but this is why I love your recipes. I can do this with any protein and veggies. Unlike others, I LOVE sweet potatoes, but health things say I can’t eat many tomatoes (love them!) but thinking (with sweet potatoes) onion and apples with pork, chicken with onion and broccoli….okay anything I can eat with sweet potato, onion and a veggie! Oh and lets not go on the endless sauces that would be great! THANK YOU for the comment about not overcrowding!!
I’m so glad you’re excited about this one! You’re absolutely right—this recipe is so versatile, and swapping in different proteins and veggies is easy. Sweet potatoes, onions, and apples sound amazing with pork, and chicken with onion and broccoli is a delicious combo too. And yes, there’s no end to the sauce possibilities!
This was so easy to make and sooooo good!!
Love this recipe. Have made it several times. Not a great fan of sweet potatoes so I sometimes use mini potatoes cut in half. Added a red pepper. Sometimes add an onion & garlic.
Great recipe but I hate sweet potatoes so I exchanged them for a large red potatoe that I cut in strips. Also added a 1/4 teaspoon each garlic powder and onion powder. Thanks again – this is a keeper for sure.
I’m so happy you enjoyed the recipe. Thank you for your feedback.
Love your meals for 1 recipes! Easy and yummy!
Thank you so much!
Love recipe. Use it every week. Have used steak instead of chicken. Both great. I do sear steak and place in the pan last 10 minutes. Thank you.
I’m so glad you love the recipe, Janis.
Joanie –
Thank you so much for your blog. It has saved me from hum-drum cooking for one!!