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Easy Flavor-Packed Family Sheet Pan Dinner Recipe for Busy Weeknights

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A quick and easy sheet pan dinner featuring seasoned chicken and roasted vegetables, perfect for busy weeknights and family meals. This recipe is flavorful, balanced, and requires minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil (for chicken marinade)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 medium red bell peppers, sliced
  • 1 large red onion, cut into wedges
  • 1 medium zucchini, sliced into 1/2-inch rounds
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil (for vegetables)
  • Salt and pepper, to taste
  • Juice of half a lemon
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine 2 tablespoons olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Add the chicken pieces and toss until fully coated. Let it sit while you prep the vegetables (about 10 minutes).
  3. Slice the red peppers into strips, cut the onion into wedges, slice the zucchini into 1/2-inch rounds, and halve the cherry tomatoes if large. Place all veggies in a separate bowl.
  4. Drizzle 1 tablespoon olive oil over the veggies and season with salt and pepper. Toss gently to coat evenly.
  5. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  6. Arrange the chicken pieces on one side of the sheet and the vegetables on the other side in a single layer.
  7. Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), use tongs to gently turn the chicken and stir the vegetables for even cooking.
  8. Check that the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly caramelized edges.
  9. Squeeze the juice of half a lemon over everything and sprinkle with fresh parsley.
  10. Serve immediately while hot. Let chicken rest 5 minutes if desired before serving.

Notes

Do not overcrowd the pan to ensure proper roasting and caramelization. Pat chicken dry before seasoning for better browning. Use chicken thighs for juicier meat. Flip chicken and stir veggies halfway through cooking. Let chicken rest 5 minutes after roasting. Fresh herbs should be added after cooking to preserve flavor. Adjust cooking times if using different proteins or vegetables. For reheating, warm in oven at 350°F for 10 minutes to keep texture.

Nutrition

Keywords: sheet pan dinner, chicken dinner, easy weeknight meal, roasted vegetables, family dinner, quick dinner, healthy dinner, gluten-free, dairy-free

Find it online: https://leilameals.com/easy-flavor-packed-family-sheet-pan-dinner-recipe-for-busy-weeknights/