Easy Sheet Pan Chicken and Veggies

A sheet pan dinner is just the dinner that I need as my go-to meal for those busy work nights. Just the other day after getting home, I was struggling to decide what to fix for dinner. I checked my refrigerator and noticed I only had a few ingredients left. I definitely did not feel like making a trip to the grocery store. I needed something quick, delicious and nutritious and I cooked just that. If you are like me and want something quick, but impressive and satisfying, then you’ll certainly want to make this Sheet Pan Chicken and Veggie dinner. 

Sheet Pan Chicken and Veggies

5 from 2 votes
Recipe by Madison Course: Dinner Recipes, Easy Recipes, Family Recipes, Kid Friendly Recipes, Low Cost Recipes, Lunch Recipes, Pasta Recipes, Quick RecipesDifficulty: Easy


Prep time


Cooking time




  • For the Chicken:
  • 1 large 1 boneless and skinless chicken breast, cut into bite-sized chunks

  • 1 teaspoon 1 olive oil

  • 1/4 cup 1/4 Italian salad dressing

  • For the Potatoes:
  • 4 medium 4 red potatoes, cut into bite sized pieces

  • 1 teaspoon 1 olive oil

  • 1 teaspoon 1 Italian seasoning

  • 1/2 teaspoon 1/2 garlic powder

  • salt and black pepper, to taste

  • For the Asparagus:
  • 1 lb 1 asparagus, ends trimmed if necessary

  • 1 teaspoon 1 olive oil

  • salt and black pepper, to taste

  • Optional:
  • lemon slices


  • Preheat the oven to 400°F.
  • Toss the potatoes with olive oil, Italian seasoning, garlic powder, salt and pepper. Place on the baking sheet.
  • Toss the asparagus with olive oil, salt and black pepper. Place on the baking sheet.
  • Toss the chicken chunks with olive oil and Italian dressing. Place on the baking sheet.
  • If desired, add lemon slices to the baking sheet. Bake for 20 minutes or until the internal temperature of the chicken reads 165°F. 
  • Allow to rest for at least 5 minutes before serving. Enjoy!


  • Check the chicken after 20 minutes to ensure it is cooked all the way through. The internal temperature must reach at least 165°F when a thermometer is inserted.

For this meal, I use a large chicken breast, red potatoes, and asparagus. Everything is well seasoned. When you make this, use as much salt and pepper as you would like to use. The great thing about the chicken is that it is only seasoned with Italian dressing. Coating the chicken chunks in Italian dressing helps it to have a distinct flavor throughout each piece and it does not get dried out in the 400°F oven. It is fairly easy to dry out chicken, so 20 minutes of cooking time will ensure that it is fully cooked, while also remaining juicy and moist.

The red potatoes are washed and then dried well before being cut. They are then cut into small pieces. Typically, I cut them in quarters or possibly cut them even more if I need them to be smaller. Since potatoes take a while to cook, you’ll want to cut them up to be a bit smaller than the chicken chunks are. This helps everything to cook evenly. The red potatoes are tossed together with olive oil, Italian seasoning, garlic powder, salt and black pepper to taste. Let me just tell you that they are FANTASTIC. I would be lying if I said I could not eat a whole plate of these by themselves. (This seasoning blend also makes an excellent french fry seasoning if you are looking to do something a little different one night with your french fries.) Tossing the potatoes around in olive oil before placing them on the pan helps them to not stick. You want them to get a nice roast along with a little bit of color. 

The asparagus is simply tossed with olive oil, salt and black pepper to taste. I like it this way. Using just salt and black pepper for seasoning on the asparagus helps them to not overpower the chicken and red potatoes. It simply helps to amplify the chicken and potatoes’ flavoring even more. If you find that you want a little bit extra seasoning on your asparagus however, then go for it! 

After placing the chicken chunks, red potatoes, and asparagus on the sheet pan, once you start to smell the seasonings wafting through your kitchen, that is typically how you know the meal is ready. By this time, 20 minutes should have gone by and everything will be ready to be served, after allowing it to rest for at least 5 minutes. There should be no extra work for you at this point since everyone can serve themselves straight from the tray. It is as easy as that! Enjoy this easy, but oh so delicious Sheet Pan Chicken and Veggie Dinner. 

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