Sheet Pan Chicken with Roasted Vegetables Dinner

This hearty Chicken and Vegetables Sheet Pan Dinner is coated in a tangy red wine vinegar marinade and makes an easy, healthy weeknight meal that’s full of flavor.

top close up shot of cooked chicken and vegetables on a sheet pan

An Easy Sheet Pan Chicken Dinner Idea

This one-pan dinner is simple to prepare and easy to adapt. Use boneless, skinless chicken breasts and seasonal vegetables—potatoes, zucchini, bell pepper, onion and cherry tomatoes work perfectly. The quick marinade of olive oil, red wine vinegar, soy sauce, garlic, Italian seasoning and Dijon mustard adds savory depth and helps the chicken and vegetables roast to juicy, caramelized perfection.

Because everything cooks together on a single sheet pan, cleanup is minimal and the meal comes together quickly—ideal for busy weeknights. The recipe yields a satisfying main course with built-in sides, and it’s straightforward to swap or add vegetables depending on what you have on hand.

Recipe Ingredients

For the Chicken & Vegetables

Chicken Breasts: Boneless, skinless, cut into 1-inch pieces (about 1 lb)
Small Potatoes: Cut into 1-inch pieces (about 3/4 lb)
Small Zucchini: Cut into half-moons (2)
Bell Pepper: Any color, cut into 1-inch pieces (1)
Onion: Yellow or red, cut into 1-inch pieces (1)
Cherry Tomatoes: Halved (1/2 cup)

For the Marinade

Extra Virgin Olive Oil: 1/3 cup
Red Wine Vinegar: 2 tablespoons
Low-Sodium Soy Sauce: 2 tablespoons
Minced Garlic: 3 cloves
Italian Seasoning: 1 tablespoon
Dijon Mustard: 1/2 tablespoon
Salt & Pepper: To taste

prepping raw chicken and vegetables on a baking sheet

How to Make this Chicken and Vegetable Sheet Pan Dinner

Preheat and prepare: Preheat the oven to 425°F. Line a large sheet pan or jelly roll pan with parchment paper or foil.
Combine the main ingredients: In a large bowl, add the chicken, potatoes, zucchini, bell pepper and onion.
Whisk the marinade: In a small bowl, whisk together the olive oil, red wine vinegar, soy sauce, garlic, Italian seasoning, Dijon mustard, salt and pepper. Reserve 1 tablespoon of the marinade.
Marinate: Pour the remaining marinade over the chicken and vegetables, toss to coat, cover and refrigerate for 30 minutes (or up to 4 hours).
Prepare tomatoes: Toss the halved cherry tomatoes with the reserved tablespoon of marinade and keep chilled until ready to add.
Arrange on the pan: Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan.
Bake: Roast for 25 minutes.
Add tomatoes and finish: Scatter the cherry tomatoes onto the pan and roast 5–8 more minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and nicely browned.
Rest and serve: Remove from the oven and let rest for 5 minutes before serving.

Tips for Perfect Sheet Pan Chicken & Veggies

Check doneness: Use an instant-read thermometer to ensure chicken registers 165°F.
Coat thoroughly: Make sure the chicken and vegetables are evenly coated in the marinade so every bite is flavorful.
Get extra color: For a bit more char, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning.
Even pieces: Cut all ingredients into similar-sized pieces so they cook evenly.

side view of mixing chicken and vegetables on a baking sheet with a brown wooden spoon

Serving Suggestions

Garnish: Sprinkle with chopped fresh parsley or a little grated Parmesan before serving.
Customize: Swap in roasted carrots, Brussels sprouts or asparagus depending on season and preference.
Serve over a base: Offer the chicken and vegetables over rice, quinoa or creamy mashed potatoes for a heartier plate.
Beverage pairing: A light white wine or a sparkling water with citrus complements the tangy marinade.

How to Store and Reheat Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in a sealed container for up to 3 months. Thaw in the refrigerator before reheating.
Reheat in the oven at 350°F on a lightly greased pan for best texture, or warm gently in the microwave or on the stovetop.

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4.89 from 9 votes

Chicken and Vegetables Sheet Pan Dinner

by Katerina | Easy Weeknight Recipes

This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade. It’s an easy, healthy option for weeknights that delivers big flavor with minimal effort.

Prep Time: 15

Cook Time: 30

Marinating Time: 30

Total Time: 1 15

Servings: 4

Ingredients

For the Chicken & Vegetables

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3/4 pound small potatoes, cut into 1-inch pieces
2 small zucchini, cut into half-moons
1 bell pepper, cut into 1-inch pieces
1 yellow or red onion, cut into 1-inch pieces
1/2 cup cherry tomatoes, halved

For the Marinade

1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons low sodium soy sauce
3 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 tablespoon Dijon mustard
Salt and fresh ground pepper, to taste

Instructions

In a large mixing bowl, combine the chicken, potatoes, zucchini, peppers and onions. Set aside.
In a small bowl, whisk together the marinade ingredients until blended.
Reserve 1 tablespoon of the marinade and set it aside for the tomatoes.
Pour the remaining marinade over the chicken and vegetables, stir to coat, cover and refrigerate for 30 minutes or up to 4 hours.
Preheat the oven to 425°F. Line a large jelly roll pan with parchment paper or foil.
Toss the cherry tomatoes with the reserved marinade and keep chilled until ready to use.
Transfer the marinated chicken and vegetables to the prepared pan in a single layer.
Bake for 25 minutes.
Add the cherry tomatoes to the pan and continue baking 5–8 minutes more, until the chicken reaches 165°F.
Remove from the oven, let stand 5 minutes, then serve.

Equipment

Oven

Nutrition

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.

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