The best effortless sheet pan chicken with tender pieces of squash, petite peas, roasted red onions, and perfectly seasoned all-white meat chicken breast. Serve this hearty dinner over fluffy quinoa, buttery rice, or alongside a crisp salad.
This Sheet Pan Chicken with Petite Peas & Yellow Squash is perfect because
- You can pack it for Lunch
- Make it for Dinner
- Make it ahead
- It’s non-dairy & gluten-free
- Clean-up is a breeze
Besides the benefits, this recipe is forgiving, and you can swap out the peas or squash for other veggies that you like.
What Ingredients Do I Need to Make Sheet Pan Chicken?
Chicken breast — will cook the fastest, and is lower in fat (if that’s your thing). I like chicken breast because its texture and quick cooking time.
Roma tomatoes — feel free to use red vine, grape, or cherry tomatoes.
Crookneck yellow squash — will be the healthy dose of your daily vegetable serving. However, you can definitely use zucchini instead.
Frozen petite peas — I used petite peas. However, any size will do.
Onion — I love the taste of roasted onions, especially when it gets burned around the edges. You can use red, white, or even pearl onions.
Seasonings — like mint, oregano, garlic powder, smoked paprika, red pepper paste, olive oil, and of course, salt and pepper.
Let’s talk about the marinade for the chicken.
You are going to love this marinade. It’s as easy as adding all of the ingredients into the bowl and giving it a whisk.
This is not a high-acid marinade, you can marinate the chicken overnight if you wish. I used Turkish red pepper paste. On the jar, it may say that the red pepper paste is hot, but it’s actually really mild in terms of spiciness.
Can you cook raw chicken and vegetables in the same pan?
Yes, as long as everything in the sheet pan is fully cooked. This recipe uses boneless, skinless chicken breast. If you use chicken thighs, you will need to adjust the cooking time accordingly.
How do I prevent the chicken and vegetables from sticking to the sheet pan?
Use parchment paper or if using a nonstick sheet pan, brush olive oil all over the bottom of the pan before adding the chicken and vegetables. This will ensure nothing will stick to the pan.
More delicious Chicken recipes
- The Best Easy Tangy Citrus Pollo Asado
- Thai Red Curry Chicken Cooked in Creamy Coconut Milk
- Creamy Crimini Tuscan Chicken with Kale (without cream)
- Ginger Chicken Skewers (No outdoor grill!)
Are you a new home cook? Check out 30 Terms Every Home Cook Should Learn!
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Sheet Pan Chicken with Vegetables
Ingredients
- 1 lb. boneless skinless chicken breast about 3 small or 2 large, butterflied open and separated
For the marinade
- 2 tbsp extra virgin olive oil + more for the sheet pan
- ½ tsp dried mint
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ¼ tsp coarse black pepper or to taste
- 1 tbsp Turkish red pepper paste leveled off
- 2 tbsp water
For the vegetables
- 3 Roma tomatoes cut in half
- 2 yellow squash cut into roundels
- 1 cup frozen petite peas
To garnish
- Optional: 1 lemon to squeeze all over the sheet pan once roasted
Instructions
Make the marinade
- In a large mixing bowl, add the olive oil, red pepper paste, all the spices, and water. Mix with a whisk to help incorporate the ingredients, creating a thick marinade.
- Next, add the butterflied, and separated chicken in with the marinade. Toss to fully coat each one. Set aside for 10 minutes.
Preparing to Bake
- Preheat the oven to 400 °F
- Add a drizzle of olive oil to the sheet pan and paint all over with a brush or paper towel.
- Next, put all of the veggies on top of the pan and spread them out. Season the veggies with a pinch of kosher salt and black pepper to taste. Give a toss to season all sides. Ensure that the veggies are still spread out.
- When ready, place the chicken in with the vegetable and place the pan into the pre-heated oven set at 400 °F and bake for 30 minutes or until the chicken reaches an internal temperature of 165 °F. Now set the oven to low broil for 5 additional minutes. This will help create nice brown edges, around the veggies and chicken.
- Finally, once fully cooked, and while still hot, grab half a lemon and squeeze lemon juice all over the pan. This is optional, but I highly recommend it.
- Enjoy!
Notes
Equipment
Nutrition
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