Sheet Pan Italian Seasoned Chicken and Vegetables
This Sheet Pan Italian Seasoned Chicken and Vegetables is a one-pan meal that brings together juicy chicken breasts and colorful vegetables, all seasoned with Italian herbs and spices. It’s easy to prepare, requires minimal cleanup, and is perfect for busy weeknights.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
- 1 tongs
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 2 cups cherry tomatoes Halved.
- 2 cups bell peppers Chopped; mix of red, yellow, and green.
- 2 cups zucchini Sliced.
- 1 medium red onion Cut into wedges.
- 4 cloves garlic Minced.
- ¼ cup olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste none Fresh basil or parsley For garnish; optional.
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, Italian seasoning, salt, black pepper, and minced garlic. Mix well.
- Add the chicken breasts to the bowl, coating them evenly with the marinade. Let them sit for about 10 minutes to absorb the flavors.
- While the chicken is marinating, prepare the vegetables. In another bowl, combine the cherry tomatoes, bell peppers, zucchini, and red onion. Drizzle with a little olive oil and season with salt and pepper.
- Once the chicken has marinated, arrange the chicken breasts in the center of the sheet pan.
- Spread the prepared vegetables around the chicken on the same sheet pan.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- If desired, broil for an additional 2-3 minutes at the end to achieve a golden-brown finish on the chicken and vegetables.
- Remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley if desired before serving.
Notes
For added flavor, consider marinating the chicken overnight. This dish pairs well with a side of rice or crusty bread. Any leftover vegetables can be stored in an airtight container in the refrigerator for up to 3 days.