Sheet Pan Chicken with Roasted Potatoes and Squash
Sheet Pan Chicken with Roasted Potatoes and Squash
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 yellow squash, cut into 1/2-inch thick half-moons
- 1 zucchini, cut into 1/2-inch thick half-moons
- 1/4 cup olive oil
For the Seasoning Blend
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large, rimmed baking sheet (approximately 13x18 inches) with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried oregano, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using) to create the seasoning blend.
⏱️ 2 min
- 3
In a large mixing bowl, combine the cubed Yukon Gold potatoes and halved Brussels sprouts. Pour about half of the seasoning blend over them and toss well to ensure they are evenly coated.
⏱️ 5 min
- 4
In a separate large mixing bowl, combine the cut chicken pieces, yellow squash, and zucchini. Pour the remaining half of the seasoning blend over them and toss until everything is well coated.
⏱️ 5 min
- 5
Spread the seasoned potatoes and Brussels sprouts in a single layer on one half of the prepared baking sheet. Place them in the oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 400
- 6
After 15 minutes, remove the baking sheet from the oven. Add the seasoned chicken, yellow squash, and zucchini to the other half of the baking sheet, spreading them out in a single layer. Gently stir and flip the potatoes and Brussels sprouts.
⏱️ 3 min
- 7
Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the potatoes are tender, and the vegetables are lightly caramelized. If desired, you can broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400
- 8
Carefully remove the baking sheet from the oven. Let it rest for a few minutes before serving. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken with Roasted Potatoes and Squash
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 yellow squash, cut into 1/2-inch thick half-moons
- 1 zucchini, cut into 1/2-inch thick half-moons
- 1/4 cup olive oil
For the Seasoning Blend
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large, rimmed baking sheet (approximately 13x18 inches) with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried oregano, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using) to create the seasoning blend.
⏱️ 2 min - 3
In a large mixing bowl, combine the cubed Yukon Gold potatoes and halved Brussels sprouts. Pour about half of the seasoning blend over them and toss well to ensure they are evenly coated.
⏱️ 5 min - 4
In a separate large mixing bowl, combine the cut chicken pieces, yellow squash, and zucchini. Pour the remaining half of the seasoning blend over them and toss until everything is well coated.
⏱️ 5 min - 5
Spread the seasoned potatoes and Brussels sprouts in a single layer on one half of the prepared baking sheet. Place them in the oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 400 - 6
After 15 minutes, remove the baking sheet from the oven. Add the seasoned chicken, yellow squash, and zucchini to the other half of the baking sheet, spreading them out in a single layer. Gently stir and flip the potatoes and Brussels sprouts.
⏱️ 3 min - 7
Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the potatoes are tender, and the vegetables are lightly caramelized. If desired, you can broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400 - 8
Carefully remove the baking sheet from the oven. Let it rest for a few minutes before serving. Serve immediately and enjoy!
⏱️ 5 min