Loved it! Discovered I had all the ingredients to pull something similar off – used leftover red potatoes, celery, white onion and carrots for the veggies. Was delicious – my 6,5,3 and 11 month old were able to eat and enjoy it as well. Definitely putting this in the rotation for an easy delicious chicken dinner that doesn’t require a trip to the store first! And I just loved the glaze – thanks for providing such great recipes the whole family can enjoy.
Annie, THANK YOU! Don’t you love when everything in the fridge seems to magically come together for a dish like this? :) I’m so happy to hear you and the whole family enjoyed the recipe, and I really appreciate your taking the time to leave this nice comment!
Made this last night for dinner – what an easy recipe! We loved the veggies but for some reason, the texture of the chicken wasn’t what we cared for. I wonder if it had anything to do with the fact that it was seasoned only on one side or maybe it should’ve been flipped over half way through. Anyway, I’d definitely make the veggies this way in the future…you could sway these for just about any others. Great for using what you already have handy.
Hi Chris, I’m sorry the chicken texture wasn’t to your liking. It’s hard to know what the cause might be since everyone’s kitchen is different, but it’s possible it was overcooked. It’s also important to pound it to an even thickness so that it cooks evenly throughout and the edges do not become dry. Seasoning both sides is always a great idea though, no matter what, so I would definitely suggest you try that next time too if you give this another go! Thanks so much for taking the time to leave this review!
This was delicious! I added a sweet potato and reduced the amount of carrots. The sauce was so good! I had three huge breasts totaling 3 lbs of chicken. I had to take out the veggies and finish cooking the chicken alone. I put the glaze and s&p on both sides of the chicken. It was so much better than plain old roasted chicken and veggies. Thank you for a yummy new recipe!
Thanks, Caitlin! I’m so happy to hear you enjoyed it. And I really appreciate your taking the time to leave this nice review share your tips! Sweet potato sounds like a delicious addition.
This looks delicious and I can’t wait to try the recipe. Question…do you think I could prep the entire meal the night before, cover the sheet pan and keep in the refrigerator, then pop in the oven when I get home from work? Its always a bit of a rat race getting dinner on the table, so anything I can do in advance is a plus.
Hi Karen, I’m not sure I would completely prepare the dish and let it sit in the fridge, but I definitely think you can chop all the veggies and meat and prep the dressing, store them all separately in the fridge, and then assemble everything right before baking. I hope you enjoy the recipe!
Looks delicious! I have boneless skinless chicken thighs. Do you think they would also work well, and if so, anything different you would recommend in instructions? Also, want to say that your site is one of my top go to’s when I need to figure out what we’re having for dinner. Thank you!
Lora, thank you so much for these kind words! And you can certainly make that swap. The baking time for thighs will be shorter (chicken thighs usually cook in about 17 to 20 minutes at 400 degrees, but that will vary on their size). Cook just until they reach 165 degrees F. No other changes are needed!
I made this with boneless skinless chicken thighs. It was great! the chicken was done before the veggies. So I just kept them warm and roasted the veggies a bit longer to finish. The thighs were very moist and flavorful. Not dried out at all. And now I have leftovers for lunch this week. Can’t wait. This is definitely going into my sheet pan meal rotation. Love love the sheet pan meals! Thanks for the great recipe.
Hi! I’ve never cooked chicken before, but I’m visiting my mom and brother and they love it. Would I be able to marinate the chicken in the sauce overnight in a Tupperware- we’re Spanish and love flavor. Also, what would you serve this with aside from rice?
Hi Melanie, I haven’t tried marinating the chicken overnight, but you could give it a try. The dish still turns out flavorful even without a marinade! Since there are lots of roasted veggies on the pan, I personally don’t serve an extra side dish, but a salad would be delicious!
Faaaaabulous. Will make it again for sure. We struggle to find new ways to cook chicken, so this was very exciting. We used chicken breasts with bone in and skin on, and it was great (the skin got crispy). I did two things after about 30 minutes, because the chicken wasn’t yet done and the carrots were a bit hard: lowered the heat to 350 and poured some water into the sheet pan because I could see the glaze was getting close to being burned. Another 15 minutes and everything was perfect. THANK YOU!!
I made this tonight for dinner and it was soooo good! We needed a quick meal and this recipe took very little time to prepare and cleaning up afterwards was a breeze. I served it with jasmine rice and will definitely make it again. I wonder how it would be if I swapped sweet potatoes for the carrots… Thank you for another great recipe!
This recipe is so easy to make and of course super delicious! It’s really healthy but so moist and flavorful :) I can’t wait to make this again in the near future!
Hi Amanda, maybe you could prep the vegetables the day before and measure out all of the spices. Prep time is only 15 minutes so not sure how much time you will save doing this. This is a sheet pan meal so everything cooks together, so you wouldn’t be able to cook anything ahead of time. Hope you enjoy it!
Made this for dinner tonight and it was so good! Quick and easy to put together. We had chicken tenderloins in our freezer so we used them and it was perfect. My husband’s first comment was “if all broccoli tasted like this I’d eat a lot more of it!” We will definitely be making this again! Thank you!
This was easy to put together, healthy will all the vegies, and adaptable depending on what vegies are on hand. My chicken, although it tasted fine, was mostly plain white, as the marinade must have run off. Suggestions for making it look more like the chicken in the photo?
Hi Adele! I’m sorry to hear you had trouble with the recipe. I haven’t had this problem before but maybe try basting it another time while it is cooking?
Loved it! Discovered I had all the ingredients to pull something similar off – used leftover red potatoes, celery, white onion and carrots for the veggies. Was delicious – my 6,5,3 and 11 month old were able to eat and enjoy it as well. Definitely putting this in the rotation for an easy delicious chicken dinner that doesn’t require a trip to the store first! And I just loved the glaze – thanks for providing such great recipes the whole family can enjoy.
Annie, THANK YOU! Don’t you love when everything in the fridge seems to magically come together for a dish like this? :) I’m so happy to hear you and the whole family enjoyed the recipe, and I really appreciate your taking the time to leave this nice comment!
Made this last night for dinner – what an easy recipe! We loved the veggies but for some reason, the texture of the chicken wasn’t what we cared for. I wonder if it had anything to do with the fact that it was seasoned only on one side or maybe it should’ve been flipped over half way through. Anyway, I’d definitely make the veggies this way in the future…you could sway these for just about any others. Great for using what you already have handy.
Hi Chris, I’m sorry the chicken texture wasn’t to your liking. It’s hard to know what the cause might be since everyone’s kitchen is different, but it’s possible it was overcooked. It’s also important to pound it to an even thickness so that it cooks evenly throughout and the edges do not become dry. Seasoning both sides is always a great idea though, no matter what, so I would definitely suggest you try that next time too if you give this another go! Thanks so much for taking the time to leave this review!
This was delicious! I added a sweet potato and reduced the amount of carrots. The sauce was so good! I had three huge breasts totaling 3 lbs of chicken. I had to take out the veggies and finish cooking the chicken alone. I put the glaze and s&p on both sides of the chicken. It was so much better than plain old roasted chicken and veggies. Thank you for a yummy new recipe!
Thanks, Caitlin! I’m so happy to hear you enjoyed it. And I really appreciate your taking the time to leave this nice review share your tips! Sweet potato sounds like a delicious addition.
This looks delicious and I can’t wait to try the recipe. Question…do you think I could prep the entire meal the night before, cover the sheet pan and keep in the refrigerator, then pop in the oven when I get home from work? Its always a bit of a rat race getting dinner on the table, so anything I can do in advance is a plus.
Thank you!
Hi Karen, I’m not sure I would completely prepare the dish and let it sit in the fridge, but I definitely think you can chop all the veggies and meat and prep the dressing, store them all separately in the fridge, and then assemble everything right before baking. I hope you enjoy the recipe!
Looks delicious! I have boneless skinless chicken thighs. Do you think they would also work well, and if so, anything different you would recommend in instructions? Also, want to say that your site is one of my top go to’s when I need to figure out what we’re having for dinner. Thank you!
Lora, thank you so much for these kind words! And you can certainly make that swap. The baking time for thighs will be shorter (chicken thighs usually cook in about 17 to 20 minutes at 400 degrees, but that will vary on their size). Cook just until they reach 165 degrees F. No other changes are needed!
I made this with boneless skinless chicken thighs. It was great! the chicken was done before the veggies. So I just kept them warm and roasted the veggies a bit longer to finish. The thighs were very moist and flavorful. Not dried out at all. And now I have leftovers for lunch this week. Can’t wait. This is definitely going into my sheet pan meal rotation. Love love the sheet pan meals! Thanks for the great recipe.
Thanks so much for leaving this great review, Paula! I’m happy to hear this recipe is worthy of your sheet pan meal rotation!
my family of picky eaters absolutely loved this recipe. thank you.
Woohoo! I’m so glad to hear the recipe was a win for your whole family, Michelle. Thanks so much for giving it a try and reporting back!
Hi! I’ve never cooked chicken before, but I’m visiting my mom and brother and they love it. Would I be able to marinate the chicken in the sauce overnight in a Tupperware- we’re Spanish and love flavor. Also, what would you serve this with aside from rice?
Hi Melanie, I haven’t tried marinating the chicken overnight, but you could give it a try. The dish still turns out flavorful even without a marinade! Since there are lots of roasted veggies on the pan, I personally don’t serve an extra side dish, but a salad would be delicious!
Faaaaabulous. Will make it again for sure. We struggle to find new ways to cook chicken, so this was very exciting. We used chicken breasts with bone in and skin on, and it was great (the skin got crispy). I did two things after about 30 minutes, because the chicken wasn’t yet done and the carrots were a bit hard: lowered the heat to 350 and poured some water into the sheet pan because I could see the glaze was getting close to being burned. Another 15 minutes and everything was perfect. THANK YOU!!
YAY! I’m so happy to hear that this recipe was a hit! Thank you for taking the time to share this kind review!
Love this recipe! So simple yet so tasty! My husband was claiming the leftovers while he was still eating his supper!
Thank you for sharing this kind review, Jelka! I’m so happy this recipe was a hit!
I made this tonight for dinner and it was soooo good! We needed a quick meal and this recipe took very little time to prepare and cleaning up afterwards was a breeze. I served it with jasmine rice and will definitely make it again. I wonder how it would be if I swapped sweet potatoes for the carrots… Thank you for another great recipe!
Thank you for taking the time to share this kind review, Pam! I’m so happy to hear that the recipe was a hit!
This was delicious!
I’m so happy that you enjoyed it, Denise! Thank you for sharing this kind review!
I made this for supper tonight, this was my first sheet pan meal! It was really good! The sauce was yummy. I can’t wait to try it with other veggies.
I’m so happy that you enjoyed the recipe, Nichole! Thank you for sharing this kind review!
This recipe is so easy to make and of course super delicious! It’s really healthy but so moist and flavorful :) I can’t wait to make this again in the near future!
I’m so happy that you enjoyed it, Valery! Thank you for sharing this kind review!
Great meal we really enjoyed it. Had a lot of flavor we will be making it again.
Thanks
I’m so happy that you enjoyed it, TJ! Thank you for sharing this kind review!
SO easy so quick and so yummy
Hi Casey! So glad you enjoyed it! Thank you for this kind review!
My goal is to make the recipe the day of. But it’s going to be a busy day. Is there any part of this recipe that can be made the day before?
Hi Amanda, maybe you could prep the vegetables the day before and measure out all of the spices. Prep time is only 15 minutes so not sure how much time you will save doing this. This is a sheet pan meal so everything cooks together, so you wouldn’t be able to cook anything ahead of time. Hope you enjoy it!
My family absolutely loved this. So easy, quick but yet so delicious 🤤
Hi Krystal! So glad you enjoyed the recipe! Thank you for this kind review!
Made this for dinner tonight and it was so good! Quick and easy to put together. We had chicken tenderloins in our freezer so we used them and it was perfect. My husband’s first comment was “if all broccoli tasted like this I’d eat a lot more of it!” We will definitely be making this again! Thank you!
Hi Katie! So glad you enjoyed the recipe! Thank you for this kind review!
This was easy to put together, healthy will all the vegies, and adaptable depending on what vegies are on hand. My chicken, although it tasted fine, was mostly plain white, as the marinade must have run off. Suggestions for making it look more like the chicken in the photo?
Hi Adele! I’m sorry to hear you had trouble with the recipe. I haven’t had this problem before but maybe try basting it another time while it is cooking?