Roasted Chicken and Vegetable Sheet Pan Dinner
This roasted chicken and vegetable sheet pan dinner features roasted chicken with rosemary Parmesan potatoes, caramelized onion wedges, and seasoned baby spinach leaves. Not only is it so yummy the kids will willingly eat their greens, but it is easy to make and clean up since it’s made on one sheet pan!
My kids keep me on the go, and there’s never a dull moment.
Football practice, wrestling, Scouts….the list never ends.
However, with so many activities crammed into just a few short hours, weeknights are when I try to use my ‘set it and forget it’ recipes.
It’s even better if they are not only easy and delicious but also incorporate nutritious ingredients.
That, friends, is exactly what this chicken and vegetable sheet pan dinner is all about.
We have tender, perfectly roasted pieces of chicken cooked with rosemary Parmesan potatoes, caramelized onions, and baby spinach.
It’s a healthy, balanced meal that tastes amazing all on one pan that everyone eats- spinach and all!
Ingredients
To make this you’ll need:
- Chicken– Boneless skinless breasts, trimmed of excess fat and cut into equal sized pieces.
- Potatoes– Cut into pieces
- Onion– A large white onion cut into wedges
- Spinach– Fresh
- Garlic– Minced
- Olive oil
- Spices– salt, pepper, rosemary
- Parmesan– shredded
How to Make
This sheet pan chicken and vegetable dinner is so easy to make!
To do it, toss the potatoes, onion, garlic, olive oil, salt, pepper, and rosemary together in a bowl.
Pour the mixture onto a large sheet pan.
Roast the vegetables at 475 degrees for 25 minutes, stirring once.
After 25 minutes, add the chicken to the tray, tossing it with the veggie mixture to coat the chicken.
Let it roast for 15 more minutes or until chicken is cooked through.
Evenly distribute spinach over the chicken and vegetables.
Roast it for 5 more minutes or until the spinach wilts.
Stir everything again and sprinkle with shredded Parmesan cheese and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or the microwave until warmed through.
Tips and Tricks
- You can also swap the chopped chicken breast out for chicken thighs. Either skin on or off, bone in or boneless all work. If using them, especially ones with the skin still on, just brushing them with olive oil from the pan.
- Don’t make the mistake of adding the chicken in before the recipe calls for it. I’ve done it on a handful of occasions and each time the chicken has burnt.
- You can use other veggies in this if you’d like. Green beans, mushrooms, or even halved Brussels sprouts would all be delicious.
- For easy clean up, line your sheet pan with aluminum foil.
Other Sheet Pan Meals
This chicken and vegetable sheet pan dinner is an easy meal that will get everyone to eat their veggies!
Make it and enjoy!
Looking for other sheet pan meals?
Try these:
- Sausage, Apple, & Herb Sheet Pan Supper
- Sheet Pan Meatloaf Dinner
- Smoked Sausage Sheet Pan Dinner With Pierogi
- Ranch Pork Chop & Potato Sheet Pan Supper
If you’ve tried this CHICKEN AND VEGETABLE SHEET PAN DINNER or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Roasted Chicken & Vegetable Sheet Pan Supper
Ingredients
- 1 lb boneless skinless chicken breast, fat-trimmed and cut into chunks
- 2 lbs potatoes cut into chunks
- 1 large white onion cut into wedges
- 1 10 oz pkg fresh spinach
- 3 tbsp garlic minced
- 4 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried rosemary
- 1/4 cup shredded Parmesan cheese
Instructions
- In a large bowl combine potatoes, onion, garlic, olive oil, salt, pepper, and rosemary. Toss to coat.2 lbs potatoes, 1 large white onion, 3 tbsp garlic, 4 tbsp olive oil, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dried rosemary
- Pour the mixture into a large roasting pan.
- Roast vegetables at 475 degrees for 25 minutes, stirring once.
- Add chicken, tossing once more to coat.1 lb boneless
- Roast 15 minutes longer, or until chicken is cooked through.
- Evenly distribute spinach over the chicken and vegetables.1 10 oz pkg fresh spinach
- Roast 5 more minutes, or until spinach is wilted. Stir again.
- Sprinkle with the shredded Parmesan cheese, and serve.1/4 cup shredded Parmesan cheese
Notes
- You can also swap the chopped chicken breast out for chicken thighs. Either skin on or off, bone in or boneless all work. If using them, especially ones with the skin still on, just brushing them with olive oil from the pan.
- Don’t make the mistake of adding the chicken in before the recipe calls for it. I’ve done it on a handful of occasions and each time the chicken has burnt.
- You can use other veggies in this if you’d like. Green beans, mushrooms, or even halved Brussels sprouts would all be delicious.
- For easy clean up, line your sheet pan with aluminum foil.
Nutrition
Pictures & Post Updated 8/2/2018
For some reason, I’ve never jumped on the one pan meal bandwagon, but this post is making me realize the error of my ways – this looks fantastic (and the new photos are beautiful!)! I’ll have to give this a try once the weather cools down. Thanks for bringing this to Fiesta Friday!
You need to get on that train immediately! Thanks for the kind words, and you won’t regret giving the ‘one pan’ trend (or this recipe) a try.
I love sheet pan meals – so easy to prepare! Thanks for sharing at Fiesta Friday party! x
Me too, Jhuls! And for the same reason 🙂