This Sheet Pan Chicken and Veggies recipe and shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #YouPAMDoIt #PAMInControl #CollectiveBias
Over the past four years, I have come to love cooking. Since I stopped working a traditional 8 to 5 job, I have been able to actually plan meals for the week and spend more time on meal prep. I developed an appreciation for chopping veggies, a knack for mixing spices, and a keen sense of exactly just when a dish has finished cooking.
But I hate washing dishes. As in, I seriously loathe it.
We have a dishwasher, but I don’t trust washing some of my nice pots and pans in there, so I end up hand washing all my dishes regardless.
For this reason, I adore sheet pan recipes. This fajita sheet pan recipe from Cooking Classy has been a staple in our home for a year now, and I wish all sheet pan recipes could be that easy! If a sheet pan recipe is supposed to use ONE SHEET PAN, why do I want to dirty three mixing bowls and a saute pan just to get to the one sheet pan? So I decided to combine the honest-to-goodness one sheet pan method from the fajita recipe with the balsamic goodness of one of my favorite roasted carrot recipes. The result? This quick and easy Sheet Pan Chicken and Veggies recipe that is bursting with balsamic and herb flavor!
Begin with your oven, handy roasting pan, and NEW PAM® Spray Pump Olive Oil. I used to have to drive all the way across town to find an olive oil spray that is propellant-free, but the new PAM® Spray Pump Olive Oil now fits the bill and is available at Walmart. The spray in a transparent bottle is non-aerosol, propellant-free, and free of artificial colors, flavors, and preservatives. It is cooking spray in a bottle that allows superior control and and coverage. It is a true sidekick in the kitchen.
Preheat the oven to 425 degrees. Spray your roasting pan with PAM® Spray Pump Olive Oil or PAM® Spray Pump Canola Oil.
Veggie Ingredients:
- (1) Red bell pepper
- (1) cup of broccoli
- (1) large onion
- (1) tablespoon of balsamic vinegar
- (2) tablespoons of olive oil
- Black pepper
- Pink Himalayan salt
- Garlic powder
- (1) teaspoon parsley
Chicken marinating ingredients:
- (1.5) pounds chicken, cut into chunks
- (1) tablespoon of balsamic vinegar
- (1) tablespoon of olive oil
- (1) teaspoon parsley
- (1/4) teaspoon Italian seasoning
- Pink Himalayan salt
- Zip top plastic bag
Place all of the chicken marinating ingredients into the zip top plastic bag. Zip the bag closed, and shake fervently until thoroughly mixed. Place the bag into the refrigerator. Tip: This step can be done the night before for a full day’s worth of marination.
Cut the onion and red bell pepper into (1) to (1.5) inch squares. Cut the broccoli florets to a similar size. On the prepared sheet pan, spread the vegetables, being sure to separate the onion pieces. Liberally sprinkle black pepper and Pink Himalayan salt over the veggies. Sprinkle garlic powder as desired. Evenly distribute the parsley, balsamic vinegar, and olive oil over the vegetable mixture. Using clean hands, combine the vegetable mixture thoroughly until all vegetables are coated evenly.
Pull the chicken out of the refrigerator. Place the chicken pieces onto the pan in between (NOT on top of) the veggies.
Place in the pre-heated oven and cook for 18-20 minutes, or until chicken is completely cooked through and the veggies are tender.
This is a better-for-you recipe that will help you start the New Year off right. With the option to marinate the chicken the night before, it is also a great recipe to add to your meal planning calendar for those busy school nights. It really is as easy as 1-2-3!
Do you use the Ibotta app? Earn $1 on the new PAM Spray Pump Olive Oil or the PAM Spray Pump Canola Oil while supplies last!
This looks amazing. Chicken And vegetables are my go to meal! Funny, i just saw this Pam on the shelf and bought it. We are olive oil lovers! We cook with olive oil whenever possible.
I love the idea of pan sheet cooking. It makes things so much easier, especially when you have a family to cook for. While we are vegetarians, I can definitely see this being just as yummy without the chicken. Thanks so much for sharing!
I really enjoy making easy recipes that you can pop in the oven and come back when its done cooking. I must say I don’t think I’ve cooked both veggies and chicken in the over together on a baking sheet. And you’re right, its less dishes to clean up in the end. This recipe looks really tasty too.