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Sometimes you just need a solid, simple, classic meal in your cooking arsenal to bring out when you have no creativity and no mental energy. I like to keep a roasted chicken and vegetable recipe in my back pocket for moments just like that.
This sheet pan roasted chicken and vegetables is straightforward to make, tasty, and a crowd-pleaser. My secret ingredient is Kinder’s Golden Roasted Chicken Seasoning – it makes everything taste so delicious.
Ingredients for Sheet Pan Roasted Chicken and Vegetables
The recipe title is pretty self-explanatory, but you’ll need chicken and vegetables to make this meal. You can change up what vegetables you use, you don’t have to use the ones listed below.
- Cherry tomatoes
- Frozen green beans
- olive oil
- Salt and pepper
- Chicken breast
- Your favorite chicken seasoning (I used Kinder’s golden roasted chicken seasoning – it’s so good)
How to Make Roasted Chicken and Vegetables
It seems almost silly to write a recipe about this because it is so simple. This is a great recipe for new cooks who are just getting comfortable in the kitchen or for busy moms who just need to make something easy for dinner.
Prepare the vegetables. Coat the tomatoes, carrots, and green beans in olive oil, and sprinkle with a dash of salt and pepper. Place them on the sheet pan and set aside.
Prepare the chicken. Season both sides of the chicken with the chicken seasoning of your choice. Make sure that you really pat it in there, don’t just sprinkle it on top or it won’t have any flavor. Place the chicken on the sheet pan around the vegetables. You might have to move some things around for it all to fit.
Bake. Bake everything for 25 to 28 minutes, or until the chicken is cooked through. The easiest way is to check the internal temperature of your chicken with a meat thermometer. Once it reaches 165°F, you’re good.
Serve. This is a complete sheet pan meal, so just scoop everything onto your plate and enjoy!