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Summer Chicken Sheet Pan Dinner

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Author: Catherine McCord

Ingredients  

  • 4 chicken breasts, boneless
  • 1 pound baby potatoes, halved
  • 1/2 pound asparagus, trimmed
  • 2 zucchini, chopped
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • black pepper, optional

Instructions 

  • Preheat oven to 425F degrees.
  • Toss all the vegetable in a large bowl with olive oil and half the amount of salt, garlic powder and onion powder called for. Place on a baking sheet.
  • In the same bowl you used for the vegetables add the chicken breasts and toss with olive oil and the remaining seasonings. Add to the sheet pan with the vegetables and roast for 30 minutes, or until the chicken is cooked through. 
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