10 Easy Ways to Make a Chicken and Vegetable Sheet Pan Dinner

updated May 1, 2019
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image

Sheet pan meals are my holy grail of easy weeknight dinners. Easy prep, easy cooking, and, best of all, easy cleanup. Along with my love for chicken thighs, it’s why I keep a chicken sheet pan supper in my meal plan every single week.

From week to week the essential structure of the recipe stays the same, but to keep it fresh I change up the veggies. Here are 10 ways I make a chicken and vegetable sheet pan supper — start with chicken, add veggies!

1. Potatoes

Take your pick between small red potatoes, fingerlings, Russets, or sweet potatoes. The choices are many, and they all make a delicious addition to sheet pan suppers. To get them cooked just right, cut large potatoes into one-inch cubes, and halve fingerlings and small potatoes.

2. Broccoli

Broccoli is my go-to favorite for sheet pan meals. When cut into large pieces, the stalk becomes tender and the florets pick up an irresistible crispiness. Broccoli is relatively quick-cooking, so for the best results add it to the sheet pan about halfway through cooking.

3. Cauliflower

If you love the sweet nuttiness of roasted cauliflower, it’s time to add this sturdy veggie to your next sheet pan meal. Like broccoli, it doesn’t take quite as long as the chicken to cook, so plan to add it to the pan when the chicken is about halfway done.

4. Fennel

Cut into thick wedges, fennel picks up the rich juices from the chicken while it caramelizes on the sheet pan. Thick wedges take just as long as the chicken to cook so it can be added to the pan from the get-go. It’s an irresistible side, with a tender bite and sweet, mellow anise flavor.

5. Asparagus

Leave room on the sheet pan for these hearty greek stalks. You’ll want to skip the skinny pencil asparagus when it comes to sheep pan suppers. Regular, thicker stalks cook best under the high heat of the oven, whether you keep them whole or cut them into one- or two-inch pieces. Because they’re quick-cooking, plan to add the asparagus to the baking sheet during the last 10 to 15 minutes of cooking.

6. Bell Peppers

Inspired by our sheet pan fajitas, sweet strips of colorful bell peppers are extra delicious cozied up with some chicken. This is another quick-cooking vegetable, so plan to add the sliced peppers to the baking sheet in the last 10 to 15 minutes of cooking.

7. Beets

Hearty beets make a sweet, earthy sidekick for sheet pan suppers. These vibrant root vegetables can take a while to cook, so to get the timing in line with the chicken we suggest peeling and slicing them into 1/4-inch rounds.

8. Kale Stems

After you’ve used the leaves for a salad, save the stems for your next sheet pan supper! Between the fatty juices from the chicken and the heat of the oven, the otherwise too-tough-to-eat stems are transformed into a tender, mellow, ultra-savory side.

9. Carrots

From thick-cut coins to whole baby carrots, this naturally sweet vegetable cooks in just about the same amount of time as the chicken, finishing with a tender, caramelized bite and wonderful deep flavor.

10. Tomatoes

A sheet pan chicken dinner is one of the easiest ways to turn that so-so carton of bland cherry tomatoes into a super-flavorful, sweet, jammy side. Mix them around the sheet pan with some olive oil, salt, and pepper and then cook them just as long as the chicken. The tomatoes will pick up some of the chicken’s savory flavor, while the high heat concentrates their natural sweetness.