Save Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.
I love how easy this sheet pan dinner is to prepare with minimal cleanup and how the chicken stays juicy and flavorful every time.
Ingredients
- Chicken: 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Marinade & Coating: 3 tablespoons olive oil, 4 garlic cloves, minced, 1 teaspoon dried Italian herbs, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2/3 cup (60 g) grated Parmesan cheese plus extra for serving
- Vegetables: 1 medium red bell pepper cut into 1-inch chunks, 1 medium yellow bell pepper cut into 1-inch chunks, 1 medium zucchini sliced into 1/2-inch rounds, 1 small red onion cut into wedges, 2 cups (180 g) broccoli florets
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Step 2:
- In a large bowl, combine olive oil, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken pieces and toss to coat evenly.
- Step 3:
- Add Parmesan cheese to the chicken and mix until chicken is well coated.
- Step 4:
- Arrange chicken bites on one side of the prepared sheet pan.
- Step 5:
- In the same bowl (no need to wipe out), toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper. Spread vegetables on the other side of the sheet pan.
- Step 6:
- Roast for 20 25 minutes stirring halfway until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and golden at the edges.
- Step 7:
- Optional Broil for 2 3 minutes for extra browning.
- Step 8:
- Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.
Save This recipe always brings everyone together around the table for a warm and satisfying meal.
Notes
Serve with rice, quinoa, or a green salad for a complete meal. Pair with a chilled Pinot Grigio or Sauvignon Blanc.
Required Tools
Large sheet pan, mixing bowls, sharp knife, cutting board, parchment paper (optional)
Allergen Information
Contains dairy (Parmesan cheese) Double-check cheese for gluten if serving gluten-free.
Save Enjoy this wholesome dinner that combines ease and taste perfectly every time.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicy when roasted alongside the vegetables.
- → What vegetables can I substitute or add?
Seasonal vegetables like asparagus, mushrooms, or green beans can be used to vary the dish.
- → How do I ensure the chicken is cooked through?
Roast until the internal temperature reaches 165°F (74°C) and the juices run clear.
- → Can I make the coating crispier?
Adding panko breadcrumbs mixed with Parmesan before roasting increases crispiness.
- → What sides pair best with this meal?
Serve alongside rice, quinoa, or a fresh green salad for a complete plate.