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sheet pan chicken and vegetables on a white plate.
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4.94 from 15 votes

Sheet Pan Chicken And Vegetables For One

This single serving sheet pan chicken and vegetables recipe features juicy chicken, roasted sweet potatoes, and tender tomatoes cooked together on one pan. It is an easy and flavorful dinner made with simple ingredients and ready in about 25 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat
Keyword: chicken, sheet pan chicken, sheet pan chicken and vegetables, sheet pan vegetables
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 (4 to 6 ounce) boneless skinless chicken thigh or chicken breast
  • 1 small sweet potato -scrubbed, peeled and sliced into strips OR wedges.
  • 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
US - Metric

Instructions

  • Heat the oven to 400 degrees F.
  • Place the chicken on one side of the sheet pan and spread the sweet potatoes and tomatoes on the other side.
  • Drizzle everything with olive oil and season with salt, pepper, and Italian seasoning.
  • Toss the vegetables so they are evenly coated.
  • Rub the chicken with the oil and seasoning mixture, coating both sides.
  • Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.

Notes

  • Preheat the Oven: Heat the oven to 400 degrees F before you begin. A fully heated oven helps the chicken brown and allows the vegetables to roast properly.
  • Cut Vegetables Evenly: Keep the sweet potato pieces similar in size so they cook at the same rate. This prevents some pieces from turning soft while others stay firm.
  • Avoid Overcrowding: Spread the chicken and vegetables in a single layer with space between them. Crowding the pan can cause steaming instead of roasting, which affects flavor and texture.
  • Check Doneness: The chicken is ready when it reaches an internal temperature of 165 degrees F. A thicker chicken breast may need a few extra minutes.
  • Add Quick-Cooking Vegetables Later: If using zucchini, bell peppers, or snap peas, add them halfway through baking so they stay tender and do not overcook.
  • Let the Chicken Rest: Allow the chicken to rest for a few minutes before slicing. This helps the juices settle and keeps the meat moist.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 4g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 677mg | Potassium: 394mg | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 17mg | Iron: 1.4mg

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