One-Pan Roasted Chicken with Seasonal Vegetables

This hearty Chicken and Vegetables Sheet Pan Dinner is coated in a savory red wine vinegar marinade and makes a flavorful, healthy weeknight meal that’s simple to prepare.

An Easy Sheet Pan Chicken Dinner Idea

This all-in-one dinner uses boneless chicken breasts and seasonal vegetables tossed in a bright, savory marinade. It’s an excellent choice for busy evenings because it cooks on a single sheet pan and delivers juicy chicken alongside caramelized, tender vegetables.

Marinating the chicken and vegetables infuses them with flavor, while roasting concentrates the vegetables’ natural sweetness. The result is a satisfying, nutritious meal that feels special without much effort.

Recipe Ingredients

For the Chicken & Vegetables

• Chicken Breasts: Boneless, skinless, cut into 1-inch pieces.
• Small Potatoes: Cut into 1-inch pieces so they cook evenly.
• Small Zucchini: Sliced into half-moons.
• Bell Pepper: Any color, cut into 1-inch pieces.
• Onion: Yellow or red, cut into 1-inch pieces.
• Cherry Tomatoes: Halved and added near the end of roasting.

For the Marinade

• Extra Virgin Olive Oil
• Red Wine Vinegar
• Low-Sodium Soy Sauce
• Minced Garlic
• Italian Seasoning
• Dijon Mustard
• Salt & Pepper to taste

How to Make this Chicken and Vegetable Sheet Pan Dinner

1. Prep: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
2. Combine Chicken & Veggies: In a large bowl, add the chicken, potatoes, zucchini, bell pepper and onion.
3. Make the Marinade: Whisk together olive oil, red wine vinegar, soy sauce, minced garlic, Italian seasoning, Dijon mustard, salt and pepper. Reserve 1 tablespoon of the marinade for the cherry tomatoes.
4. Marinate: Pour the remaining marinade over the chicken and vegetables, toss to coat, cover and refrigerate for 30 minutes (or up to 4 hours).
5. Prep Tomatoes: Toss halved cherry tomatoes with the reserved tablespoon of marinade and refrigerate until ready to add.
6. Arrange on Pan: Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan.
7. Roast: Bake for 25 minutes. Remove the pan briefly, add the cherry tomatoes, then return to the oven for an additional 5–8 minutes, or until the chicken reaches 165°F (74°C) internally and the vegetables are tender and lightly browned.
8. Rest & Serve: Let the dish rest for 5 minutes before serving so the juices redistribute.

Tips for Perfect Sheet Pan Chicken & Veggies

• Check temperature: Use an instant-read thermometer to ensure chicken registers 165°F (74°C).
• Even coating: Make sure the chicken and vegetables are well coated with the marinade for balanced flavor.
• Broil for color: If you want extra char, switch the oven to broil for the last 1–2 minutes—watch closely to prevent burning.

Serving Suggestions

• Garnish: Sprinkle chopped fresh parsley or a little grated Parmesan over the finished dish for brightness.
• Swap veggies: Use whatever vegetables you have on hand—carrots, asparagus or broccoli all work well.
• Serve with grains: Spoon the roasted chicken and vegetables over rice, quinoa, or a simple garlic butter rice for a heartier meal.
• Beverage pairing: A light, fruity drink or iced tea complements the tangy marinade and roasted vegetables.

How to Store and Reheat Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat gently in the oven at 350°F (175°C) on a lightly greased pan, on the stovetop over medium heat, or in the microwave until heated through.