Sheet-Pan Chicken & Vegetables
Roasted chicken and colorful vegetables on one pan.
By PlatePatch · Recipe image is an illustration.
Dinner · 35 min total (15 min prep, 20 min cooking) · 4 servings
Ingredients
- 1.5 lb Chicken breast
- 2 ct Bell peppers
- 1 ct Yellow onions
- 2 tbsp Olive oil
How to make it
Some steps are brief. Read all directions first, check ingredient packaging for specific cooking instructions, and confirm doneness and food safety before serving.
- Heat the oven to 425°F / 220°C.
- Cut the peppers and onion into bite-size pieces.
- Place the chicken and vegetables on a baking tray. Drizzle with the olive oil and turn gently to coat.
- Roast for about 25 minutes, stirring the vegetables halfway through.
- Check the thickest piece of chicken with a thermometer: it needs to reach 165°F / 74°C.
- Let the chicken rest for 3 minutes, then slice and serve.
Check package directions, ingredient suitability and safe cooking temperatures before serving. Timings are estimates.
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