Sheet Pan Chicken and Veggies
This Sheet Pan Chicken with Broccoli and Potatoes is an easy, flavorful weeknight dinner. Juicy Italian-seasoned chicken, crispy potatoes, and tender veggies roast together on one pan for a delicious no fuss meal.
Servings: 6 servings
Calories: 612kcal
Ingredients
Vegetables
- 1 pint cherry tomatoes halved
- 1 head broccoli cut into florets
Vegetable Seasoning
- 3 Tablespoons olive oil
- 1 Tablespoon Italian seasoning
- ½ teaspoon minced garlic
- ¼ cup Parmesan cheese grated
Chicken
- 3 large chicken breasts halved lengthwise
- 2 cups panko or cracker crumbs such as Ritz or even goldfish
- ¼-1/2 cup Parmesan cheese grated
Chicken Seasoning
- ½ cup olive oil
- 3 Tablespoons Italian Seasoning
- 1 ½ teaspoon minced garlic
Remaining ingredients
- 15 oz steak fries
Instructions
- Preheat oven to 425°F. Spray 2 large sheet pans with rims with a non-stick spray or line with parchment paper.
- Halve cherry tomatoes and cut broccoli into florets.
- Mix all ingredients for vegetable seasonings. Toss vegetables in mixture and set aside.
- Cut chicken in half lengthwise to make it thinner.
- Mix panko or well crushed crackers with grated parmesan cheese in a large wide-mouthed bowl or on a flat plate.
- Mix all ingredients for chicken seasoning together in another wide-mouthed bowl.
- Dip chicken into chicken seasoning mixture then into the crumb mixture. Gently pat them into the chicken, then place on the sheet pan. Scatter seasoned vegetables around chicken. Make sure all ingredients are laying flat on the pan and nothing is overlapping.
- Place frozen potatoes around chicken and vegetables.
- Bake in a preheated oven for 40 minutes. Serve hot.
Nutrition
Calories: 612kcal | Carbohydrates: 34g | Protein: 35g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 713mg | Potassium: 1345mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1173IU | Vitamin C: 110mg | Calcium: 253mg | Iron: 5mg
