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Sheet-Pan Chicken and Vegetables for Meal Prep - Easy, Flavorful, and Ready for the Week

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts; see notes)
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 2 cups bell peppers, sliced (mix of colors)
  • 1 red onion, sliced into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 lemon, zested and cut into wedges
  • Optional add-ons: cherry tomatoes (add in last 10 minutes), crumbled feta, fresh parsley, red pepper flakes

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  2. Prep the vegetables: Halve the baby potatoes. Slice the peppers and onion. Cut broccoli into bite-size florets. Pat everything dry with paper towels so it roasts instead of steams.
  3. Season the vegetables: On the sheet pan, toss potatoes, peppers, onion, and broccoli with 2 tablespoons olive oil, 1 teaspoon salt, and half the pepper. Spread in a single layer, keeping potatoes cut-side down for better browning.
  4. Par-roast the potatoes for 10 minutes if you like them extra tender. This helps them cook through without overcooking the other veg.
  5. Season the chicken: In a bowl, mix smoked paprika, garlic powder, onion powder, oregano, remaining salt, remaining pepper, 1 tablespoon olive oil, and lemon zest. Add chicken and toss to coat evenly.
  6. Add chicken to the pan: Nestle the chicken pieces among the vegetables. Avoid crowding; use a second sheet pan if needed for good browning.
  7. Roast for 18–22 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with browned edges. If you want extra color, broil for 2–3 minutes at the end.
  8. Finish and rest: Squeeze lemon wedges over everything. Let the chicken rest for 5 minutes before slicing or portioning.
  9. Portion for meal prep: Divide into 4–5 containers. Add optional toppings like feta, parsley, or a drizzle of olive oil.