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+ servings

Sheet Pan Roasted Chicken & Veggie Dinner

Lemon rosemary chicken, herbed carrots and red potatoes, and sweet & spicy brussels sprouts roasted all together on one pan in under an hour

Course Main Course, Main Dish
Cuisine American
Keyword easy dinner ideas, one pan chicken dinner, one pan meal, sheet pan dinner, sheet pan roasted vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Servings 5 servings
Author Jazzmine from Dash of Jazz


  • 3 Carrots
  • 3 small red potatoes
  • 12 ounces brussels sprouts
  • 1 tablespoon honey
  • crushed red pepper to taste
  • 3 pounds boneless skinless chicken breast
  • 2 tablespoons lemon juice
  • 4 teaspoons dried rosemary
  • olive oil
  • sea salt to taste
  • black pepper to taste


  1. Preheat oven to 375 degrees
  2. Butterfly chicken breast then cut into two-inch pieces. Drizzle with lemon juice and about one tablespoon olive oil, season with sea salt, black pepper, and two teaspoons dried rosemary. Toss chicken to coat in oil and spices, then set aside.

  3. Cut carrots and red potatoes into one-inch pieces. Season with sea salt, black pepper, and dried rosemary. Drizzle with another tablespoon olive oil, toss to coat, and set aside.

  4. Cut brussels sprouts into halves. Season with sea salt and crushed red pepper. Drizzle with honey and a tablespoon olive oil. Toss and set aside.

  5. Arrange chicken and vegetables on a greased or non-stick full sheet pan. Bake for 35 to 40  minutes or until vegetables are tender and chicken is browned and cooked through.