Easy, quick, and healthy, this Sheet Pan Chicken with Vegetables recipe has delicious Italian seasonings, juicy baked chicken, tender potatoes, and carrots. Anyone can make this sheet pan chicken dinner with simple ingredients in under an hour. Although it is a small batch recipe, it can easily be scaled down to a recipe with two servings.
🐓Ingredients
Chicken—skinless boneless chicken breasts
Vegetables—red potatoes, carrots
Pantry ingredients—olive oil, thyme, basil, garlic powder, salt, black pepper
Panko bread crumbs—Italian preferred
Parmesan cheese
Jump To (scroll for more)
- 🐓Ingredients
- 👨🍳How to Make Sheet Pan Chicken Breasts with Vegetables—Step-by-Step Photo Instructions
- 🤔Make it right every time
- ✔️Chicken options and variations
- ✔️Vegetable options and variations
- ✔️Seasoning and toppings options and variations
- 📋Related Recipes
- ↕️How to make this a smaller or larger recipe
- 🍽️How to serve
- ❄️How to store and reheat leftovers
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Sharon:
⭐⭐⭐⭐⭐
"My family loved this and was perfect to change up our usual sheet pan meals."
Roasted chicken breasts with potatoes and carrots is one of our favorite fast and easy "dinner for two" recipes (when made as a half recipe) or as a full recipe for four when we want leftovers.
A delicious, healthy meal that fits both low-calorie and low-fat diets. Everything cooks together in one pan, simplifying clean-up. Add a Parmesan and breadcrumb topping for Italian flavors.
Check out some of my other easy sheet pan recipes, like Pork Tenderloin with Potatoes and Carrots, Sheet Pan Chicken Fajitas, and Sheet Pan Apple Pork Chops.
👨🍳How to Make Sheet Pan Chicken Breasts with Vegetables—Step-by-Step Photo Instructions
1. Clean and trim chicken breasts into 2 or 3 pieces.
2. Prep carrots and potatoes.
3. Coat chicken and veggies with olive oil, thyme, basil, garlic powder, salt, and black pepper.
4. Spread over a 13X18 baking sheet pan with a coat of PAM.
5. Mix the topping with Italian breadcrumbs and grated Parmesan. Sprink over all the ingredients and give it a light coat of PAM cooking spray.
6. Bake at 400° (375° convection) until veggies are golden brown and tender and the chicken is 165°—about 35 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🤔Make it right every time
The one thing to remember about all roasted vegetables is to use plenty of oil.
Most chicken breasts are large to giant size. Cutting them into pieces is good for cooking to the right temperature. You have more surface area for seasoning, and serving them is easier.
Pay attention to the size of the vegetables, suggested baking times, and endpoints.
This is an Italian version, so feel free to change the spicing.
✔️Chicken options and variations
Skinless, boneless chicken breasts usually weigh more than one serving; just cut them in half or thirds before cooking. Chicken thighs may be used but should be cooked to 180+° for tenderness.
Bone-in chicken breasts or thighs may be used, but they may take longer to cook, which may be a problem with other ingredients. If skin-on, the skin may not be crispy due to the oven temperature.
This is a recipe for raw chicken, not precooked or rotisserie chicken.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
✔️Vegetable options and variations
Root vegetables, like potatoes and carrots, are suggested since their cooking time is generally the same as that of chicken. Plus, they are forgiving if they are a little overcooked.
Potatoes should be about 1 inch or less in size. Use a thin-skinned potato, like red or Yukon Gold. Russets will work, but you should peel them due to their thick skin.
Carrots need to be about the size of baby carrots since large whole carrots will take longer to cook. You can use baby carrots if you want, but they have less taste. Cut full carrots into carrot sticks or medallions.
Other veggies:
Sweet potatoes and Brussels sprouts have a similar time but will take longer if large.
Onion's cooking time varies by size, but they can dominate the flavor, so be careful with onions. I suggest one onion powder in the seasoning is the best way to get some controlled onion taste.
Broccoli florets, bell peppers, or cauliflower will take about half the time. So, add them halfway through cooking. Don't forget to oil them; the seasoning is at your option.
Green beans can be added, but time is variable, and they are better if cooked separately.
✔️Seasoning and toppings options and variations
This is an Italian version, so you can simplify by using an Italian seasoning mix to replace the basil, and other spices.
Use good quality Parmesan cheese, preferably freshly grated.
The preferred bread crumbs are Italian or cheese-flavored Panko bread crumbs. You can use other flavors and could use standard bread crumbs.
You can make it what you want by changing the spices and breadcrumbs.
📋Related Recipes
Try some other oven-baked chicken recipes, like Roasted Whole Chicken, Oven Baked Chicken Legs, Convection Baked Chicken Breasts, Baked Bone-in Chicken Breasts, and Crispy Baked Chicken Thighs.
↕️How to make this a smaller or larger recipe
This is an easy recipe to cut in half. The full recipe makes 4 large servings and uses a half-size sheet pan. You can "crowd the pan" and make 6 servings.
- Use the recipe card and adjust the number of servings.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- For a half-size recipe, use a 9 X 13 sheet pan or another pan like a full-size casserole dish or cake pan.
- Cook for the same amount of time for a half recipe. If you crowd the pan for a larger recipe, cooking time will increase, and you must use the chicken and potatoes temperature for the cooking endpoint.
🍽️How to serve
This is a main dish with a veggie and starch, so there is not much to add. I like a fresh green salad and bread, like Easy Dinner Rolls, Cheddar Bay Biscuits (Red Lobster Copycat), or Cornbread Drop Biscuits.
❄️How to store and reheat leftovers
Leftovers should be stored in an airtight container. They are good in the refrigerator for 4 days and in the freezer for 4 months.
Reheat covered in a 350° oven. If frozen, thaw overnight in the refrigerator for best results.
❓FAQs
Do not cover the chicken or vegetables with aluminum foil. We want to bake the meat and vegetables and not steam them. The browning, a Maillard reaction, adds great taste to the final results.
Foil or parchment paper is helpful for clean-up but not required. If you wish, you can cover the baking tray with a good coat of baking spray.
If the chicken reaches 165° and the potatoes are not tender, remove the chicken and tent it with foil while the potatoes finish cooking. The potatoes need to be at least 190°, but 200° to 210° is better.
📖The Recipe Card
Sheet Pan Chicken Breasts with Vegetables
Video Slideshow
Ingredients
- 2 skinless boneless chicken breasts
- 6 red potatoes - small
- 4 carrots - medium
- 1 tablespoon olive oil
- ½ teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon coarse salt
- ⅓ cup Italian bread crumbs - Panko
- ⅓ cup Parmesan cheese - fresh preferred grated
Step-by-Step Instructions
- Preheat the oven to 375° convection or 400° regular oven.
- Pat dry two skinless boneless chicken breasts. Trim and cut in half if average size or thirds if large.
- Prep veggies. Wash, peel, and cut carrots into slices into sticks or medallions. Wash and cut small red or yellow potatoes into ¾ to 1-inch pieces.
- Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon of olive oil, ½ teaspoon each of thyme, basil, garlic powder, and black pepper. Add 1 teaspoon of coarse salt and mix well.
- Coat a 13X18 baking sheet pan with PAM cooking spray. Spread the chicken and vegetables on the baking sheet.
- Optional: Mix the topping of ⅓ cup Italian breadcrumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.
- Give the chicken and vegetables a light spray of PAM to keep them moist.
- Bake until veggies are golden brown, and chicken is 165°—about 35 minutes. Your time will vary with the size of the pieces and your oven. If the potatoes are not done (tender and over 190°)‚ remove the chicken, tent and bake the potatoes longer.
Recipe Notes
Pro Tips
- It's easy to cut this recipe in half. For the full recipe, use 13X18 sheet pans, or use the smaller 9X13 pans, like a quarter sheet pan or cake pan, for the half recipe
- You can use chicken thighs if you wish, but cook to 180°+.
- Any potato can be used, cut into about 1-inch or smaller chunks. If using Russet potatoes, peel the thick skin. Red or Yukon Gold potatoes are suggested.
- The carrots can be baby carrots, but cut-up whole carrots will have more flavor.
- The topping is optional but suggested.
- You can use an Italian seasoning mix in place of the suggested spices.
- Potatoes and carrots should also be brown and tender. Potatoes are done at 190° but better at 200° to 210°.
- Leftovers are good for 4 days refrigerated and 4 months frozen.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jennifer Slater says
Hi Dan,
I searched for a baked chicken/potato/carrot recipe as the one I had was for a crock pot, which personally I do not like, and came across your recipe which sounded devine. I, for some reason, am a horrible cook and when I find a recipe that works I will keep it forever and follow it to the letter. But as I was making your recipe it seemed that there was not nearly enough oil/spice mixture to cover the chicken and veggies (although looking back I may have increased the amount of chicken to 3 large breasts, 8 carrots and about 7 potatoes. Not sure if that was the problem.) Anyway, please advise.
p.s. I just signed up for your email newsletters (although I'm about a year older now since there were SO MANY capcha photos to identify before you would let me in) but I really look forward to your unique and delicious-looking recipes, your step-by-step instructions, and the wonderful photos (especially those of Lilly and Molly).
Dan Mikesell AKA DrDan says
Hi Jennifer,
First, welcome to the blog.
The oil is a bit light in this recipe but use the amount you want. I try not to have baked things highly oiled. But more won't hurt.
About looking for recipes, all the recipes have step by step photos, so as you look around, just slowly go through them and imagine if you could do each of these steps. When we break things down, you will find you can do many more recipes than you think.
I have captcha issues also but the email service is run by Google. I sometimes need several ties to get through them.
Molly and Lilly say thanks for the shout out.
Be sure to ask if you have any questions. Thanks for the rating.
Dan
amy says
i'll be making this again :)
Dan R Cassidy says
if you have time should chicken be brined?
DrDan says
Hi Dan,
I don't for this recipe. But a brine is always a good thing for chicken breasts so if you have time then yes. Also, if they have been previous frozen, it is probably a good time. I try to do fresh.
Dan
Cookin Mama says
I have a Fargo Convection Oven that i bought awhile back ,but not sure the proper way to use it. My question is; can i just place all the veggies and the chicken in the bottom of the glass bowl, or do i have to place them in a small round pan in the bottom of the glass bowl? Can you please let me know asap? I'm ready to get cookin! Thank You,Cookin Mama
DrDan says
I'm not familiar with that device but this needs to be just one layer. On glass or metal shouldn't matter. When I Google Fargo Convection Oven I get Fago. The pictures show some somewhat normal looking ovens but also a round thing. If it is the round thing, this recipe needs heat coming from the bottom and top both and I don't think that device would work well. It looks like it shots hot air from above and it that is true, I'm sure it would not be good.
Hilary says
Just made this dish and it is so good! It baked really well and quickly! I was worried that it might have been over seasoned as the seasonings were bold in flavor but my boyfriend said it was fine! I have added this to my recipe box and will be remaking many more times in the future!
*Using what I had on hand, I made a few adjustments; I used 3 s/b-less breast, 1 russet potato, 1 sweet potato, and 5 carrots. Also, I had completely forgotten to add the breadcrumb and Parmesan cheese!
Thanks again for sharing!!!
Casey Bemis says
I am about to do this recipe for about the 10th time. Love it. I like it best with Panko bread crumbs, but regular ones are good too. I have also used the newer purple potatoes for variety and color.. This is an easy recipe that can be dressed up with several vegetables during the last 10 minutes. I've used chopped red peppers and frozen peas. Could use Asparagus or others.
DrDan says
Hi Casey,
I vary the veggies almost everytime. I consider this a "lazy" recipe for when I want almost no work.
Thanks for the note
Dan
Eileen Burns says
I think this is the first time I made juicy and tender chicken breasts.
DrDan says
Hi Eileen,
I do love a simple cook like this.
Thanks for the note.
Dan
Casey Bemis says
This is the second time I made this dish and it was quite a success. Last time I used a mix of purple potatoes and red potatoes plus carrots. This time I used halved fingerlings. I didn't use oil spray but just drizzled on olive oil. I liked best using Panko bread crumbs. Nice and crispy. While the carrots and potatoes were good, I added some chopped red pepper near the end for some color. I think you can really use about any vegetable with this recipe. It was definitely a hit at my house.
DrDan says
Hi Cerwyn,
I'm not sure what happened to you. With the "sprinkle", I mean to just dust it over the dish. No patting in and about 1/3 will end up on the pan.
At least the other recipes are working for you...
Thanks for the note.
Dan
Cerwyn says
Dr. Dan. A rare miss for us. Maybe I did something wrong? It was incredibly over herbed and I had like triple the amount of bread crumb cheese mixture I needed. Directions said sprinkle it on. Was I supposed to pat it on the chicken to form a crust?
That being said I've tried 8 of ur recipes and this was the only one I had trouble with. Everything else has been unbelievably good. I've learned to make rolls and a roux from u. Thank u and keep up the good work!
Judy Uhl says
I have this in the oven right now~ smells great! Thanks Dr. Dan Easy Peasy Recipe!
DrDan says
Hi Judy and Happy New Years
Hope it works well for you.
Dan
Davina Gilligan says
I made this for my husband and I for dinner last night...So Delicious! It's our favorite chicken recipe, I always make the same amount so that my he can have some for his lunch for the next day. Thank you for the recipe!
Meg says
This might seem like a silly question but my oven has a bake and roast convection option. I'm assuming since it's a roast chicken I should choose the roast option. I'm a newbie at cooking and appreciate your recipes! Thanks in advance.
DrDan says
Hi Meg,
I'm going to refer you to the manual for your oven. I believe convection roast suggestions vary some by the manufacturer.
I always use convection bake. Older convection ovens that don't have the "roast" are the equivalent of convection bake using a heating element in the fan unit.
In general, the convection roast will turn on other burners also and may decrease the cooking time more and add more browning.
Dan
Deborah L says
Meg, my Samsung convection oven says this: use 'Bake' if you use multiple oven racks. (like cookies or rolls orbread). Use 'Roast' if you have one larger piece of meat to cook. The position of the roast becomes important since the 'roast' setting blasts one spot of the oven.. I just use the 'Bake' setting for everything. Listen to the Doctor and cook your manual info. Or look it up online from the manufacturer's support page.
Deb L.
Bobby says
My husband and a I had this tonight for the first time-delicious! The amount was a little too much so I will cut it down a little but we loved it. Did not use Pam. Lined cookie sheet with aluminum foil and spread olive oil with my finger. I overlooked it a little but that was my fault. It's a definite Keeper.
Susan Murray says
This was the second item I cooked in my new Oyama Turbo Convection Roaster Oven and we were pleasantly surprised it was very good. I don't cook at home much but this was an easy dish to prepare and cook just enough for two I used already trimmed chicken breast halves (1 whole breast). Next time I would not add as many bread crumbs just a personal preference, the chicken was very moist and the vegetables complimented the protein nicely.
Robert Searl says
Mike,
More often than not recipes for ovens do not mention rack position. Is there a difference for rack positions for normal roasting versus convection roasting?
Thanks,
Robert
DrDan says
Hi Robert,
With convection ovens, rack position is less important but still with have some effect. With conventional ovens, rack position is more important. If not specified always assume racks in the middle since other positions are really for special effects and not general baking/roasting.
Dan