Sheet Pan Chicken and Veggies

Name: Sheet Pan Chicken and Veggies
Total time: 45 min
Yield: 4
Ingredients: 450 g baby potatoes (about 1 pound); 450 g baby carrots (about 1 pound); 6 pieces chicken thighs (or chicken breast, adjust cooking time accordingly); 2 tablespoons olive oil; 1 packet Italian dressing mix (MSG free preferred); 1 cup green beans (added in the last 5 minutes); 2 tablespoons butter (optional, for serving)

WWell DoneYouTube45 minutesserves 4

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Original video by Well Done on YouTube5:26

About this recipe

Sheet pan dinners are the ultimate solution for busy weeknights, and this Sheet Pan Chicken and Veggies recipe is no exception. With just five minutes of prep, you can have a complete meal ready to go in one pan, making cleanup a breeze.

This recipe highlights the simplicity and versatility of sheet pan cooking. You can easily swap out the vegetables or protein to suit your taste or what you have on hand.

Ingredient notes

Use chicken thighs for more flavor and crispy skin, or substitute with chicken breast (reduce cooking time accordingly).
Opt for MSG-free Italian dressing mix to enhance flavor without extra salt.

Tips from Well Done's video

Preheat your oven to 400-425°F for optimal roasting and caramelization, which adds flavor.
Toss the veggies in olive oil and seasoning to ensure even coating before spreading them out on the sheet pan.
Add vegetables that cook in similar times; green beans can be added in the last 5 minutes of cooking.

No life story here — the video and the recipe are the whole point. All credit to Well Done: watch the original on YouTube.

The recipe

Serves 4 servingsTime 45 minutes

Ingredients

450 g baby potatoes — about 1 pound
450 g baby carrots — about 1 pound
6 pieces chicken thighs — or chicken breast, adjust cooking time accordingly
2 tablespoons olive oil
1 packet Italian dressing mix — MSG free preferred
1 cup green beans — added in the last 5 minutes
2 tablespoons butter — optional, for serving

Steps

1
Preheat the oven to 400-425 degrees Fahrenheit.
2
Toss baby potatoes and baby carrots in olive oil and Italian dressing mix until evenly coated.
3
Spread the potatoes and carrots in a single layer on a sheet pan.
4
Place chicken thighs on top of the veggies and sprinkle remaining seasoning over the chicken.
5
Bake in the oven for about 35 minutes.
6
Add green beans to the pan and bake for an additional 5 minutes.
7
Remove from the oven and optionally add butter over the veggies before serving.
8
Spoon the drippings over the chicken and veggies before plating.