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Calling all the colors! Empty your refrigerator of vegetables and juice some lemons, because this rainbow-bright healthy Sheet Pan Chicken with Rainbow Vegetables is here to be this week’s easy dinner winner.

Oven baked Sheet Pan Chicken with Broccoli, Sweet Potatoes, and Zucchini and a lemon garlic Parmesan topping.

I should let you know that it’s here to be next week’s easy dinner too. The thing is, once you realize that you can cook a recipe this tasty and fresh that also happens to leave you with only one pan to wash at the end, you’ll find yourself wanting to cook that recipe with startling frequency.

We are due for a sheet pan chicken recipe. It’s been four years since I posted this Maple Dijon Chicken and Vegetables (and oldie but a goodie!), three since this Baked Lemon Chicken with Asparagus received roaring applause, and this Sheet Pan Italian Chicken recently called to request some additional company in the one-pan meal recipe archives.

Call it hopeless indecision or a craving for variety, but when I was dreaming up the latest, greatest member of our sheet pan chicken family, my brain (and stomach) refused to settle on a single vegetable. Or even two vegetables.


A healthy sheet pan chicken and vegetable dinner with an array of colors that’s fit to make a crayon box tickled pink with envy!

(BTW, was Tickle Me Pink anyone else’s favorite Crayola crayon name? I’d say it was a toss up between it and Macaroni and Cheese. I digress. Back to the sheet pan chicken!)

Oven roasted sheet pan chicken and vegetables

Sheet Pan Rainbow Chicken and Vegetables—Healthy Color on Your Plate!

The healthy lifestyle adage “eat the rainbow” stems from the idea that foods of different colors offer different assortments of important vitamins and nutrients.

The lesson goes that the wider variety you eat, the more well-rounded your diet will be.

“Eat the rainbow” is an easy-to-follow principle I think of often when I’m planning our meals.

In addition to being good for you, a wide assortment of vegetables offers scrumptious variety, both in flavor and in texture. Here are the ones I included in today’s rainbow sheet pan dinner recipe:

  • Sweet Potatoes. Fiber, vitamin C, vitamin A, potassium, and SO MANY MORE. That lovely orange? It’s from beta-carotene, which is an antioxidant.

I also love sweet potatoes because they are naturally sweet and creamy when roasted. If you have picky eaters, sweet potatoes can be a gateway veggie.

  • Broccoli. Say hello to fiber and a wallop of vitamins K and C and folic acid.

I understand that broccoli has its skeptics (so green!), but roasted broccoli is an entirely different game than raw. In the oven, the broccoli transforms to become crispy at the tips and tender on the inside. You’ll catch yourself munching it right off the pan. (For a shortcut way to cook it on its own, try this Roasted Frozen Broccoli.)

  • Red Bell Pepper. These pretty, sweet vegetables are vitamin C powerhouses and include folate and antioxidants too!

Bonus: bell peppers are delicious and a really nice combo with the sweet potato and broccoli.

  • Zucchini and/or Yellow Squash. To complete the rainbow. These simple, affordable, and humble summer squash are high in water and fiber and low carb. You’ll find lots of B6 vitamins (among many others) too.

The Directions

  1. Toss the sweet potatoes with oil, salt, and pepper, then roast at 400 degrees F for 10 minutes. This gives them a head start.
  2. While the sweet potatoes bake, toss the chicken and remaining vegetables with oil, lemon zest and juice, and seasonings.
  3. Add the chicken and vegetables to the pan with the sweet potatoes.
  4. Roast for 15 to 20 more minutes, until chicken is cooked through. Top with Parmesan, and DIG IN!

Chopped sweet potatoes, zucchini, peppers, squash, and broccoli on a baking sheet

Choosing Your Chicken and Vegetables

The beauty five-star sheet pan dinners like this one is their flexibility. Open your fridge, think about the ingredients you and your family love, then make this recipe you own.

  • If the assortment of vegetables I included in this recipe isn’t your jam, feel free to swap them for similar amounts of vegetables that you prefer.
  • If the vegetables you are using are harder like sweet potatoes, be sure to give them a head start so that all of the vegetables finish roasting in the same amount of time.
  • You can also change up the kind of chicken you use. I opted for boneless, skinless chicken breasts. If you are a fan of sheet pan dinners chicken thighs-style, you can use boneless, skinless thighs instead; simply cut them into similar, bite-size pieces.

For fans of sheet pan dinners with sausage, you’ll love this easy Sausage and Peppers.

Flavor It Up—A Simple but Super Tasty Way to Flavor Any Sheet Pan Chicken and Vegetables

Since we’re using a wide array of vegetables, I wanted to roast the chicken and veggies with a combination of spices and ingredients that would complement them without fighting for attention.

For inspiration, I turned the master cuisine of delicious simplicity: Italian.

  • A combination of Italian seasoning, lemon juice, and garlic, all finished off with a generous handful freshly grated Parmesan cheese, nails it.

I know I should vary my sheet pan chicken seasonings, but this lemon/herb/Parm situation is so enduringly tasty, it might be a challenge for me to make anything else for a good while.

In fact, I adore it so much that I’ve since applied it to other recipes, like these Roasted Broccoli and Carrots.

A sheet pan full of vegetables and chicken

Rainbow Chicken and Vegetables Storage Tips

  • To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Gently rewarm chicken and vegetables on a lightly greased baking sheet in the oven at 350 degrees F until hot. You can also reheat this dish in the microwave or on the stovetop in a skillet.
  • To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. The zucchini and squash may become somewhat mushy and watery once thawed, but the flavors will still be delicious.

Serving Rainbow Sheet Pan Chicken and Vegetables

Once the sheet pan chicken and vegetables are roasted, you can use them in a variety of ways to stretch the meal even further. Here are a few ideas:

  • Rice or Quinoa. Mix with brown rice or quinoa; top with an extra squeeze of lemon and handful of Parmesan.
  • Pasta. Mix with whole wheat pasta noodles and top with your favorite pasta sauce. Both red sauce and pesto would be scrumptious! For a lighter twist, try it with Pasta al Limone.
  • Salad. Toss with arugula for a bright green salad. Drizzle with a bit of extra olive oil and lemon juice to make a quick dressing.
  • Keep it simple. this recipe works well as a standalone one-pan meat + vegetable dinner.

More Popular One Pan Meals

Chicken and vegetables on a baking sheet

Recommended Tools to Make Rainbow Chicken

Welcome to the sheet pan fam, Mr. Rainbow Chicken and Vegetables!

Sheet Pan Chicken and Rainbow Vegetables

4.91 from 111 votes
Sheet Pan Chicken and Rainbow Veggies. Healthy one-pan meal with broccoli, sweet potatoes and zucchini, baked with lemon and Parmesan. Quick and delicious!

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Servings: 4 servings, about 8 cups


  • 1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces
  • 3 tablespoons extra-virgin olive oil divided
  • 1 1/4 teaspoons kosher salt divided
  • 3/4 teaspoon black pepper
  • 1 1/4 pounds boneless, skinless chicken breasts cut into bite-size pieces (about 2 medium breasts)
  • 1 small head broccoli cut into florets (about 2 cups florets)
  • 1 red bell pepper cored and cut into 1/2-inch pieces
  • 1 zucchini halved lengthwise, then cut into 1/2-inch-thick half moons
  • 1 yellow squash halved lengthwise, then cut into 1/2-inch-thick half moons
  • Zest and juice of 1 medium lemon
  • 2 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup freshly grated Parmesan cheese


  • Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.
  • Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.
  • Meanwhile, in the bowl that you used previously for the sweet potatoes, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
  • Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes, using a spatula to spread everything into an fairly even layer and stirring it a bit if needed.
  • Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) Sprinkle with Parmesan. Serve hot.



  • TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Gently rewarm chicken and vegetables on a lightly greased baking sheet in the oven at 350 degrees F until hot. You can also reheat this dish in the microwave.
  • TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. The zucchini and squash may become somewhat mushy and watery once thawed, but the flavors will still be delicious.


Serving: 1of 4, about 2 cupsCalories: 394kcalCarbohydrates: 23gProtein: 39gFat: 16gSaturated Fat: 3gCholesterol: 96mgFiber: 7gSugar: 7g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Amber, I have not tried this recipe with other meat, but you could try pork or small meatballs. You could also roast the veggies alone and serve alongside your favorite protein!

  1. This is going to be a staple for our family. It was simple to make, nutrition filled, and absolutely delicious! Erin, your recipes continue to amaze me and have become favorites in our household. I cannot wait to see what else you come up with and we will forever continue to use your recipes!!! I CAN NOT WAIT for your cookbook to come out!!!!5 stars

    1. Valerie, thank you so much for this wonderful review! I’m thrilled to hear you’re excited for my cookbook too.

  2. This meal was perfect for meal prep and provided a healthly lunch throughout the week. Thanks for the recipe!5 stars

  3. I made this last weekend and it was so simple, quick and tasty! We can leftovers for the next night which was great.  5 stars

  4. Just made this… so simple- all the prep time is just slicing/cutting, and it is SO tasty! 
    Mine came out a little more liquid-y than I would like… any idea what I might’ve done wrong? It was still good enough that I would make it again, and I totally saved the leftovers lol. Thanks for this wonderful recipe  I will be using again and again!5 stars

    1. Hi Steph! I don’t think you did anything wrong—it happens when the veggies are close together on the sheet pan. If you’d like to try to avoid that next time, I’d split the ingredients between two sheet pans. I’m glad you loved it!

  5. I made this for my family last night, and we loved it! This was our favorite dinner recipe of yours that we’ve tried so far. So easy to make and delicious! Thanks, Erin!5 stars

  6. Saved this to Pinterest. Those colors would invite any picky eater to indulge in this healthy meal. Will be making this soon!5 stars

  7. How long would this be safe to eat if stored in the refrigerator? I’m thinking of making this for lunches (4 days worth). Would 4-5 days be too long in the fridge?

    1. Hi Krystal! Everyone has their own comfort level with leftovers. Personally, I feel fine with 4 days in the fridge!

  8. This was awesome. My husband is pretty picky and brutally honest with new recipes I try and he loved this. He thanked me multiple times! And I love that the mess it makes is so minimal. I used a ziploc to mix the chicken and veggies with the spices so even less dishes.5 stars

  9. Thanks for this easy, tasty, healthy recipe!  It was a BIG HIT and is now on the meal rotation.  I substituted asparagus for broccoli.  I plan to try halved Brussels sprouts next time. We love sweet potatoes so this is perfect as an addition to the usual baked we prepare.5 stars

  10. This was delicious! We skipped the chicken and went light on the seasoning, but it turned out so well! It was the perfect combination of veggies, and the timing was just right (I almost always have to roast veggies much longer than the recipe says). Thank you! 5 stars

    1. Thank you for trying this recipe and for taking the time to share this kind review, Chelsea! I’m so happy you loved it!

  11. This was delicious!! I served it on a bed of rice. Mmm~ I’ll definitely be making more! My 2yo son loved it as well! A hit for sure. I think I found my new favorite food blog.5 stars

  12. Can you use frozen vegetables in this recipe?  I don’t have fresh broccoli, squash or zucchini, but I have them frozen. 

    1. Hi, I actually wouldn’t recommend frozen veggies for a sheet pan recipe like this, as they will become soggy. If you’d like to use the frozen veggies, they’ll work nicely in a stir fry recipe. I hope this helps!

  13. I thought the seasonings in this were way too strong. I will probably make this again using 1 1/2 teaspoon Italian seasoning and just the juice of one lemon….no zest.

    1. Hi Mary! I’m sorry to hear that this dish wasn’t quite to your tastes. You can certainly adjust the seasonings as needed in the future. I hope you enjoy the recipe if you try it again!

  14. Yum! I was surprised that such a simple recipe could be packed with all this flavor! This will be a regular for me. ?5 stars

    1. Thank you for taking the time to share this kind review, Crystel! I’m so happy to hear that you enjoyed the recipe!

  15. Absolutely loved it!! During this time of staying at home, it is great to eat healthy!!! Thank you!! What is the name of your cookbook ? 5 stars

    1. Thank you for taking the time to share this kind review, DeniseAnn! I’m so pleased that you enjoyed the recipe! My (soon to be released!) cookbook is called The Well Plated Cookbook. You can read all about it here: :)

  16. I made this last night for dinner and it was AMAZING! I will definitely put this in my rotation of dinners at least once a week! The sweet potatoes and veg were cooked so perfectly and the flavor was amazing! HIGHLY recommend!5 stars

  17. Recipe is great! My two sisters and I had a zoom dinner party with each of us remaining in our homes. We chose your recipe for us each to cook and compare notes. We all loved it! It makes such a pretty and inviting meal. Thank you for sharing it with us. 5 stars

    1. Hi Suzanne! I actually wouldn’t recommend frozen veggies for a sheet pan recipe like this, as they will become soggy. If you’d like to use frozen veggies, they’ll work nicely in a stir fry recipe. I hope this helps!

    1. Hi GJ! At the top of the page on the lefthand side, there’s a button with the Pinterest logo on it. If you click that button, it will allow you to pin this recipe to Pinterest. Additionally, you can find the pin for this specific recipe here, which may make it easier to share. I hope this helps!

  18. This was absolutely delicious and a huge hit with my picky 3 year old. I only used a teaspoon of Italian seasoning because I feel it can be overpowering. I will definitely be making this one again. 5 stars

    1. Hi Meaghan! I’ve never tried a russet potato in this recipe, but you could experiment with it. If you do decide to try it, I’d love to hear how it goes!

  19. GREAT tasting chicken and veggies! I liked the lemon flavor with the seasonings, wonderful combination.
    I used two pans as you suggested in one review. This makes a lot of food, which I like. There was plenty for the two of us, and now there is no need to cook tomorrow.5 stars

  20. I made this tonight and it was a huge hit. I used half sweet potato, half russet potato. Instead of garlic/onion powder I used fresh garlic and onion. I also grabbed some fresh dill from the garden. We plan to add this to our weekly dinner menu!5 stars

    1. Celena, I am so pleased to hear it! Thanks for sharing this lovely review and your tweaks too!

  21. I’ve been spending a LOT of time at home lately. -wink- but with the q I finely had a chance to catch my breath! I fell in love with the color of this dish first.. plus the fact I adore zucchini &squash. THIS was so easy to follow, and the family loved it, we ate with wheat tortilla and rice! Thanks so much Erin! Keep ’em coming please!?!5 stars

  22. We all loved this, including the toddler! I even cheated and just used a bag of frozen veggies. Trick there is don’t thaw them first (really the more rock solid frozen the better) and make sure your sheet pan is big enough so nothing is touching. Baked for 25 minutes, flipped everything once halway through.5 stars

  23. This recipe is amazing!!! My husband didn’t leave one morsel on his plate and neither did I!!! Thank you for such a healthy recipe.5 stars

  24. What a flavor-packed quick dinner! The lemon and lemon zest give this healthy dish a fresh taste. I am eager to make this for my health-conscious daughter. And the bonus is the simple clean-up: one bowl and one pan.  Thank you Erin for yummy, healthy  simplicity. 5 stars

  25. First time we had this was a hit. I had a lot of veggies so I made a freezer version. We just tried it and ended up having cereal for dinner. I would not freeze but otherwise it is delicious.5 stars

  26. I made this with what I had on hand. Chicken, fresh Pumpkin, asparagus, purple onion, red bell pepper, yellow squash, broccoli. Even the 2 year old went back for more and great way to use veggies you have in fridge…pumpkin was from Halloween. Thanks for the idea!5 stars

  27. I have not made this yet but want to tonight. I’m planning on doubling the recipe and will most likely need to sheet pans. If I do, can I bake both at the same time on 2 different oven racks?

  28. Disgusting. All the liquid from the chicken soaked into all the veggies, making them mushy and inedible. Our dinner is ruined and I wasted a bunch of co-op chicken and produce–not cheap!

    1. I’m so sorry to hear that this didn’t turn out as you hoped, Mair. I (and many other readers) have truly enjoyed this recipe, so I wish it would’ve been a hit for you too!

  29. Excellent! Perfect one pan meal for busy nights! I added an onion to the veggie mix and served it alongside rice. Will definitely make again!5 stars

  30. This meal was easy to make. The colours of all the veggies was really nice- and tasty too!
    We will definitely make this again! Thanks5 stars

  31. This was delicious! I was wondering about adding some tomatoes…would I have to adjust the timing? Thanks very much Erin!5 stars

    1. I’m so happy that you enjoyed the recipe, Wendy! Thank you for sharing this kind review! I haven’t tried adding tomatoes to this, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  32. Would mushrooms work for this? I don’t care for them so I don’t cook with them often but my husband likes them and this seems like a recipe that I could incorporate them into??

  33. Delicious & so easy! I made white rice on the side for the family and cauliflower rice for me. The whole family loved it!5 stars

  34. Delicious thank you. Question do you think you can prep everything the night before so teenage son can put it in the oven?5 stars

    1. Definitely, Eileen! I’d recommend fully baking the recipe the night before, then he can easily rewarm it in the oven. I hope this helps!

  35. This was a big hit with my husband! It was really easy to put together and I love that it’s so healthy (and delicious!). Lots of colorful veggies and filling as well. Thanks for another great recipe!5 stars

  36. This was so excellent! I had to double it as I was feeding another family (besides mine) and I ended up marinating the chicken (because I had time to do it in the morning before work). I just marinated it in a tsp of zesty italian salad mix, 1 TB EVOO and some white wine vinegar. Soooo good!!! I had a little bit of green beans and cauliflower left over so I threw that in, too! WOW! I have left comments on only a couple of recipes in my life. But I just had to. So easy, tasty and healthy! Thanks!5 stars

  37. I parboil my veggies. I make a spice blend of ground coriander,allspice, Cummin,cinnamon,pepper.cloves,garlic powder. Once they are cool I toss the spice blend olive oil. Roast 20 mins broil for 2-3 minutes. I sear the chicken before tossing in with veggies.broiling makes veggies crisp and chicken moist. Add cheese feta, parm, blue ch. yum

  38. I prepared this dish last night and it should have been great, but I found that using bell peppers and zucchini, which are watery veggies, caused the vegetables to basically steam instead of roast. I think it could be better if there were either OR zucchini or bell peppers it may have been better. As it was, there was a significant amount of water in the pan. Although I took the pan out five minutes early (25 min) the chicken was already dry. I’d panfry the chicken separately if I were to make this again.3 stars

    1. I’m sorry you had trouble with the recipe, Annie. Thanks for trying it and sharing your tips for next time!

  39. Hi Erin
    I was wondering what I could substitute the sweet potato with ? I would rather stick to keto and have all veggies

  40. I make a lot of roasted veggies on sheet pans but this is different, delicious and a whole meal on a pan! It’s not really roasting, and I was unsure of the sweet potatoes in this mix, but it all goes together so well! The Italian seasoning is a good pairing too, which again, I thought that did not go with sweet potatoes! Give it a try! Delicious on it’s own or over rice.5 stars

  41. I have made this recipe twice in the past two weeks, it is that good! Wonderful flavor, the directions ensure all the veggies are cooked but not overdone and the chicken is tender. I love the variety of healthy vegetables included. Definitely a recipe I’ll make throughout the summer with in-season produce!5 stars

  42. My husband and I both enjoyed this. I did a Google search for chicken & squash. Found this. All I had was zucchini and cauliflower. Turned out great!5 stars

  43. it was easy to make and not overly seasoned while really enjoy. i too enjoyed the end of the meal … 2 plates, utensils and a baking sheet. Bravo5 stars

    1. I’m so happy that you enjoyed the recipe, Vicky! Thank you for sharing this kind review!

      1. This was amazing. Better than stir fry, better and any restaurant chicken and veggies that I’ve had. That lemon zest and lemon juice gave the chicken sooo much flavor. I paired it with brown jasmine rice and I couldn’t put the spoon down. My friend (who doesn’t eat veggies) even liked it. What an amazing, healthy meal.
        I did Sweet Pots, Broccoli, Carrots, and Green Beans. I used grape seed oil instead and put dried dill on top.5 stars

  44. Five stars!!! Delicious and cheap and easy sending the recipe with my kids to college! The lemon herb blend is delish!!!!5 stars

  45. Hi, thank you for sharing this recipe! Would you mind putting in the notes exactly what size sheet pan we’re supposed to be using? This is my third sheet pan recipe where it doesn’t even come close to fitting on a half sheet. I don’t think a whole sheet will even fit in my oven. I used exactly what the recipe said, minus broccoli, and STILL had veggies on top of veggies! So everythign just steams up and gets kind of mushy, not spread out and nicely roasted like your pictures. Are you splitting the recipe and roasting them in batches on a half sheet, all spread out, to get it to turn out like that?

    1. Hi Alice, most of my recipes are for a quarter sheet or also known as a cookie sheet pan which is 13 by 9. This is the standard sheet pant that is found in most households which is why it’s so common for these types of recipes. I want to go out on a limb and say that is pretty standard for when you are making sheet pan recipes, but always check with the author of the post. Hope this helps!

  46. I made this recipe bc Ms Clarke’s sourdough recipe is always spot on! This was super easy. It’s also scalable, so you can make any size depending upon number of guests. I used butternut squash, which I cooked completely separate (bc it takes so long) broccoli, red pepper, and chicken dark meat for extra flavor. I also bought new spice to ensure flavor. I had to mix all the ingredients to distribute the spices, then separate them all and line them up like a rainbow on the baking sheet bc my wife won’t eat thing mixed together. Even w that, *super* easy and very good.5 stars

  47. This was Delicious! I did half sweet potato and red potatoes. I also added cauliflower , zucchini, and cherry tomatoes. We love veggies and this made enough for two days for three people! Thank you Erin!!5 stars

  48. I have made this several times. I keep this in my back pocket for nights I can’t think of a single meal idea and stand in the kitchen asking myself “what is food, again??” This is food! Healthy, simple and delicious.5 stars

  49. DELISH is right! We LOVE this recipe. Quick and simple and definitely take leftovers for lunch the next day. So good!!!5 stars

  50. Easy peasy. Loved the lemon flavor. Used the veggies I had which were zucchini, broccoli, sweet potatoes, and eggplant. Through some onion in too. Will definitely make it again.5 stars

  51. Soooo good!! I used orange/yellow bell pepper instead of red bell pepper and didn’t add sweet potato (because I’m not a fan) and it was absolutely amazing. Next time I may steam my broccoli just a few minutes before cause it was more raw then the rest of the veggies but still so good. I also enjoy my broccoli soft haha5 stars

  52. Hello Erin:

    Would this recipe work with chicken tenders?

    I really like your blog – the recipes are simple, wholesome, and delicious!

  53. Hi! I just tried this recipe for the first time and it looks very yummy. My only issue is that there seems to be a ton of water on my baking sheet after cooking for the full time. I am not sure why this would happen or why it didn’t get better with more oven time.

    1. Hi Megan, so sorry to hear you’ve experienced that. There is some water at the beginning of cooking but should not be there by the end of cooking. Do you have an oven thermometer, does your oven run at normal temperature, you may have to increase the temperature some. Also for your oven you may need to adjust which level the sheet pan is cooked on, such as middle of the oven, top or bottom. I’d recommend testing it out. These are all guesses because I haven’t had this problem, but I hope it’s helpful!

  54. This is my second time making this dish and it definitely won’t be the last it is absolutely delish!!! I added some baby carrots and a few grape tomatoes I had on hand and needed to be used . Thank you for a lovely recipe5 stars

      1. Hello from Germany 🇩🇪
        I have tried this recipe tonight and it was delicious. Sehr lecker as we say over here ;) will definitely do it again regularly. Many thanks5 stars

  55. Delicious recipe! This is my go-to for my weekly lunch meal prep. I usually make some quinoa to pair with it. Super easy and flavorful. I add red pepper flakes to give it a bit of a kick. Thanks for the fantastic recipe, Erin!5 stars

    1. Excellent, versatile recipe with great spices. I did marinate my chicken in Italian dressing overnight.5 stars

  56. Super good healthy meal. I love adding grape/ snacking tomato’s. Am trying to add jalapenos tonight for a little spice.5 stars

  57. I wanted to like this, and usually enjoy a traybake but found it to be dry and bland, with the veggies under cooked. Not sure what I did wrong as I did follow the recipe

    1. I’m sorry to hear that the recipe wasn’t to your tastes, Jane. I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  58. Super easy and so nice to be able to prep most of it in advance.
    It is summer time and HOT so using the oven @ 400F was not in my plan. I used my gas BBQ and cooked it for about 30 minutes at the recommended temperature. Worked just dandy!!5 stars

  59. Fabulous meal! Will be adding it to the regular rotation and was excited how easy the recipe was to follow and personalize!5 stars

  60. This recipe is amazing! SO delicious and SO easy to make! I had everything on hand except the yellow squash so I left it out, but it was absolutely fine without it. The combination of the chicken, the sweet potato, and the red pepper, together with all the other vegetables and seasonings was just spot-on perfect. I didn’t have Italian seasoning so I just used 1 tsp basil and 1 tsp oregano and it was yummy. The addition of lemon juice and lemon zest is inspired….really sets this dish apart. This will definitely be one we make again and again!5 stars

  61. I am making this today I have made it before and always feel good after eating this! I serve with brown rice, Thank you for your recipe.5 stars

    1. Hi Kathy! I’m sorry you are having an issue, the print button is working fine on my end. What is it saying when you try to print?

  62. Absolutely delicious, super healthy and easy… pick whatever veggies you like or have on hand, I am going to try different proteins too- made it tonight – put parchment paper on bottom of sheet pan for simple clean up5 stars

  63. I made this recipe last night and it was delicious!! I doubled the recipe, roasting the veggies on two sheet pans on different racks simultaneously, switching pan positions occasionally. I roasted the chicken on its own pan afterwards. I wanted to be able to roast the veggies longer without overcooking the chicken. Great recipe!5 stars

  64. My husband and I enjoyed this recipe. I did make some changes to make this faster. I raised the temperature to 425 baked for 25-30 min. I did not pre bake the sweet potato . I cut all the vegetables and chicken. I put it all in a large bowl . I Mixed the seasonings, oil and lemon juice. Poured it over and mixed it all together. I also bought a package of steamable broccoli thawed instead of fresh. Cutting any large florets in half. Fresh ground pepper on top of everything. I found this to be slightly bland . I might add more salt or lemon juice next time . Served this with yellow rice . Thank you so much for a wonderful recipe.5 stars

  65. Second time I made this, delicious.
    I must mention that when you have doubled (2X) your recipe, naturally it doubles your ingredients, but when you get to Instructions step (2 & 3) the olive oil, salt and black pepper were not doubled.5 stars

    1. Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review! Good catch! You are right it doesn’t always translate properly when doubling to tripling it! Thanks!

  66. I made this today, excellent! …used veggies I had, followed your suggestions, and it made outstanding recipe. Cutting up the chicken evens out cook times, great method. And the lemon, herb blend really works well. Thank you. Love your recipes and enthusiasm.5 stars

  67. I made this for my hubby who is a little under the weather with a cold and he loved it. I like that it’s packed with lots of healthy vitamins and minerals, and that it came together very easily. This is great Erin, definitely a keeper!5 stars

  68. I found this recipe yesterday and made it tonight. My husband, who is a picky eater exclaimed “that was awesome. I loved it”. He said it twice. That’s high praise from him because he’s not in love with food like I am. Thank you for a spectacular recipe. It is definitely going to be a staple in our house now.5 stars

  69. Very easy, very yummy. Will be making again!! My 1-year-old ate it right up. The lemon juice is a game changer from your typical roasted veggies.5 stars

  70. I made this last night and it was absolutely delicious! My husband took one bite and said
    ‘oh wow’ ! I will be making this once a week. Love how healthy it is. Thank you!!5 stars

  71. Where has this recipe been all my life?! We made this tonight for our family Sunday dinner and it was SO delicious!! So easy to make and so full of flavor! Wow! Compliments to the creator for sure. Thank you!!!5 stars

  72. Made this when I was visiting my son and daughter-in-law and it was a huge success! Flavors were perfect and it was easy to put together! Definitely will make again.5 stars

  73. This recipe was absolutely fantastic. I made it a month ago and couldn’t stop thinking about it so I am making it again tonight! Thank you for your detailed and delicious recipe!!! I will recommend to everyone.5 stars

  74. This was excellent! Delicious and easy to make. My husband kept saying how good it was. I’ll definitely be making it again!4 stars

  75. This is the easiest, healthy, delicious dish, my family eats it up every time, when I ask what they want for dinner, this is hands down the winner, I serve it with rice, I’m going to add brussel sprouts next time5 stars

  76. I have made this recipe twice now and it is so quick easy and full of flavor. The first time I made it I didn’t have sweet potatoes so I used a few red potatoes and it was really good. I made it with the sweet potatoes tonight and I love the sweet and savory together!5 stars

  77. I can’t begin to tell you how delicious and healthy this recipe is. I’m working on healthy eating as I am an endurance athlete, and found this recipe in my searches. I am not a cook at all, and this meal made me feel on top of the world with how easy it was to prepare, make and clean up! One of my favorite parts is how well it’s held up for leftovers, I’ve been eating on it for 2 days now and I’m going to make a fresh batch tomorrow for this week’s dinners! Thank you so much for giving me confidence in the kitchen with this recipe!5 stars

  78. I made this recipe tonight, changing a few vegetables. It was delicious!!!! Thanks for sharing your recipe.5 stars

  79. Made this last night minus the chicken. I only had chicken legs which I baked separately. My husband said, “I don’t know what you did to those veggies, but they are good!” Would definitely make again!5 stars

  80. I made this using cut up chicken breast mushrooms, fresh green beans, zucchini , summer squash a regular potato and broccoli plus the bell peppers. Put it on a sheet pan and cooked it for almost an hour covered in foil. Was very tender. Will make it again.4 stars

  81. This was easy to make and certainly healthy but we found it very bland. I won’t make it again. Have made other recipes form this site and really liked them so this was a fluke!3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Ellen. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  82. This was really yummy! As the recipe says, it’s not the kind of veggie bake where the veggies are caramelized, but they are perfectly tender and full of flavor. Will certainly make again since it’s easy and a great way to stack your veggies in your day.

    My first note is that the prep took 50 minutes to chop everything, way more than the stated 15 mins. It is a LOT of chopping, lol! Next time I’d see which items I could buy prepped either fresh or frozen, since other commenters have said frozen veggies work too.

    My second note is that I also happened to put my chicken on a different pan than my veggies just because there wasn’t enough room for both (also I feel kind of icky about mixing raw meat with veggies), and I’m glad I did because the chicken released a TON of liquid, so much liquid released that it almost filled to the top of the sheet pan and I had to drain off the liquid and then return the chicken to the oven for 7 mins to finish it off after the veggies were done. So I’d highly recommend separating the chicken out as I see other commenters ended up with a wet mess when not doing that. It would have been totally inedible and soggy if I hadn’t!4 stars

  83. I had some locally raised chicken thighs and breasts from the Farmer’s Market and was looking for a healthy sheet pan recipe. This one will be a regular in our household! I love the simplicity, nutrition, and flexibility of this recipe. The ingredients can be prepped ahead and stored separately then assembled quickly. Stir-fried mushrooms could be substituted for chicken as well to create a vegetarian option. While a host of ingredients can be substituted, the bell pepper, broccoli, lemon zest, and parmesan are essential for me. I used chopped shallots (1/2c) instead of onion powder and Herbes de Provence for Italian seasoning. I used a combination of red and orange bell pepper for eye appeal. Rice or pasta can be offered on the side as well. Next time I will double the lemon zest. We added the
    lemon juice at table. I found 425 degrees worked best for my pans and oven and I was able to achieve seared edges on the chicken and veggies. My husband was quite surprised he loved this dish so much!5 stars