Sheet Pan Roasted Chicken with Crispy Vegetables

The recipe is flexible—swap vegetables based on what you have on hand, adjust seasoning to taste, and double the quantities to feed a crowd. Because everything cooks together, the chicken juices mingle with the vegetables as they roast, creating rich flavor without extra effort.

• 1.5 lbs boneless skinless chicken tenderloins
• 3 large carrots, thinly sliced
• 3 cups fresh broccoli florets
• 2 cups fresh cauliflower florets

Seasoning Mixture:

• ¼ cup olive oil
• Juice from 1 lemon
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp pepper

• Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even roasting.
• Line a large sheet pan with parchment paper or aluminum foil for easier cleanup. Arrange the chicken tenderloins and prepared vegetables in a single layer, leaving a little space between pieces so they roast rather than steam.
• In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, garlic powder, dried basil, onion powder, salt, and pepper until well combined. Taste and adjust salt and lemon as needed—this mixture should be bright and seasoned but not overpowering.
• Drizzle the seasoning mixture evenly over the chicken and vegetables. Use a spatula or your hands to toss everything gently so the oil and seasonings coat each piece. Spread the ingredients back into a single layer on the sheet pan.
• Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender and beginning to caramelize at the edges. If some vegetables finish earlier than others, remove those first and continue roasting the chicken until done.
• Remove the pan from the oven and let the dish rest for a few minutes. Serve the chicken and roasted vegetables warm. Optionally finish with a squeeze of fresh lemon, a sprinkle of chopped parsley, or grated Parmesan for added brightness and flavor.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat gently in the oven or on the stovetop to preserve texture.

Nutrition