SHEET PAN CHICKEN – Ready in Just 25 Mins

Imagine walking into the kitchen, the aroma of roasted chicken and herbs filling the air, and the sound of sizzling vegetables on the sheet pan. It’s a symphony of flavors and textures that will leave you wondering how something so easy could taste so incredible. That’s what you get with this sheet pan chicken recipe, ready in just 25 minutes and perfect for a weeknight dinner.

If you’re looking for more ideas to spice up your meal routine, be sure to check out our related recipe for a delicious homemade pasta dish that’s sure to impress.

Why This Recipe Works

• This recipe works because it leverages the high heat of the oven to quickly sear the chicken and vegetables, locking in moisture and flavor.
• By using a sheet pan, you can cook multiple ingredients at once, making the cooking process more efficient and streamlining cleanup.
• The combination of garlic, oregano, and thyme gives the chicken and vegetables a savory, aromatic flavor that’s perfect for a weeknight dinner.

Key Ingredients

For this recipe, you’ll want to use high-quality ingredients to get the best flavor. Be sure to choose fresh bell peppers and onions, and opt for organic or free-range chicken if possible.

When it comes to olive oil, choose a high-end brand that has a mild, fruity flavor. This will help to bring out the natural flavors of the vegetables and chicken.

Recipe Courtesy of Our Kitchen

Sheet Pan Chicken

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

4 boneless, skinless chicken breasts

2 large red bell peppers, sliced

1 large yellow bell pepper, sliced

2 large red onions, sliced

4 cloves garlic, minced

2 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper, to taste

Directions

1

Preheat your oven to 425°F (220°C). While that’s heating up, line a large sheet pan with aluminum foil or parchment paper and spray with cooking spray.

2

Add the chicken breasts to the prepared sheet pan and drizzle with olive oil. Sprinkle with oregano, thyme, salt, and pepper.

3

Add the sliced bell peppers and onions to the sheet pan, tossing to coat with the remaining olive oil and seasonings.

4

Roast in the preheated oven for 25 minutes, or until the chicken is cooked through and the vegetables are tender.

5

Remove from the oven and let rest for a few minutes before slicing and serving. Enjoy!

Storage & Reheating

To store leftovers, allow the chicken and vegetables to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, simply microwave or oven-bake until hot and steaming.