This Sheet Pan Chicken Dinner is all cooked on a baking sheet with asparagus, red potatoes as well as chicken breasts. It’s all tossed together with a quick garlic olive oil and perfect for busy week nights.
This chicken and veggies dinner is a no fuss dinner that is perfect for busy week nights. To make this dinner go quicker, you can prepare the ingredients the night before. Be sure to store in the refrigerator. Then once you are ready for dinner, place on a baking sheet and you’re done.
What I love about this chicken dinner recipe is that there is very little cleanup and you’re not standing over the stove. Simply pop it in the oven, allow the recipe to cook, flip the chicken, add the asparagus and you’re done.
If you have teens in the house that have taken an interest in cooking, this is a great recipe to hand off to them!
Ingredients for Easy Chicken Dinner
- chicken breasts – you can use thighs as well
- olive oil dressing: olive oil, garlic, thyme, parsley and salt
- red potatoes
- asparagus
How to Make Chicken & Veggies on a Sheet Pan
Start by whisking together the olive oil, garlic, thyme, parsley and salt. Set aside.
On a baking sheet, toss together the red potatoes with half of the olive oil mixture.
Coat the chicken breasts with the remaining olive oil and add to the baking sheet on top of an even layer of red potatoes.
Roast for 10 minutes at 400 degrees, and then add the asparagus to the sheet pan. Flipping the chicken breast over, place the chicken to the top of the vegetables. Bake for 10-15 minutes until the chicken is cooked through and the asparagus is tender.
MORE DELICIOUS CHICKEN DINNER RECIPES
- Sheet Pan BBQ Chicken
- Shredded Chicken in the Slow Cooker
- Chicken Stir Fry
- Easy Chicken Parmesan
- Chicken Pesto Pasta
- Ranch Chicken
Sheet Pan Chicken
This Sheet Pan Chicken Dinner is all cooked on a sheet pan with asparagus, red potatoes as well as chicken breasts. Itβs all tossed together with a quick garlic olive oil and perfect for busy week nights.
Ingredients
- 1/3 c olive oil
- 3 garlic clovers, minced
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 lb. red potatoes, halved
- 2-4 chicken breast, depending on size
- 1 bunch asparagus, trimmed
Instructions
- Preheat oven to 400 degrees.
- Start by whisking together the olive oil, garlic, thyme, parsley and salt. Set aside.
- On a baking sheet, toss together the red potatoes with half of the olive oil mixture.
- Coat the chicken breasts with the remaining olive oil and add to the baking sheet on top of an even layer of red potatoes.
- Roast for 10 minutes and then add the asparagus to the sheet pan. Flipping the chicken breast over, place the chicken to the top of the vegetables. Bake for 10-15 minutes until the chicken is cooked through and the asparagus is tender.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 462Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 102mgSodium: 686mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 40g
You left out what temp to set oven at.
Oven temp??
Author
Oh geez, sorry about that! 400 degrees!
Author
I apologize for that! Should be 400 degrees.