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roasted chicken and vegetables on a white plate with a silver fork resting on the side
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5 from 3 votes

Roasted Chicken & Vegetable Sheet Pan Supper

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6
Calories: 332kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 332kcal | Carbohydrates: 32g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 767mg | Potassium: 1164mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4939IU | Vitamin C: 47mg | Calcium: 143mg | Iron: 4mg