Easy Chicken And Vegetables | Sheet Pan Recipe

Two things.

1) This is my favorite meal right now.  It is so easy and so tasty.  We literally eat this once a week.  I am not exaggerating. 

2) Hate me - I took these pictures on my PHONE.  But that is how easy it is.  Not even good enough for a real camera.  Like I am too lazy to get my camera out because this is so easy and I am living the good life (more like I am running around with a one year old and thank heavens this meal only dirties up one pan).  But this recipe almost feels like zero work.  So I put zero effort in taking photos.  And these are photos from three different nights.  Because, did I mention, I make this EVERY WEEK?!

So here it is.  I use either cut up chicken breast or apple chicken sausage.  For the chicken breast I usually cut it up ahead of time and bag up two chicken breasts per bag and freeze (good for 2 adults and 1 toddler and we usually have extra).  I love me some chicken sausage and any kind is great but our favorite is the apple variety.

Then I add vegetables.  Any are fine.  But I really like whole green beans, carrots, onion and potatoes.  I'll occasionally switch it out for broccoli or sweet potato when we have it.  But for the most part, this is my go to.

And besides the potatoes, I use all frozen vegetables.  Because this recipe is supposed to be mindless and a breeze.  I occasionally will freeze baby carrots that I have leftover for this recipe as well.  And chopped frozen store bought onion is the best thing ever.

See - here is that broccoli and baby carrots I spoke of.  The chicken breast is easy.  I usually remember to take it out of the freezer to defrost.  But I have forgotten a couple of times and just threw the hunk of frozen meat on the pan and broke it up as it cooked.  This is where the chicken sausage is handy as it is way easier to cut.

I then drizzle it with olive oil and sprinkle a variety of seasonings.  When I first made this I think I searched for a recipe for Italian seasoning or something.  I am not sure how I came up with this blend.  But however I did, it is really good.  But if you prefer you can use a premade blend - I sometimes put out our Red Robin seasoning if I feel like it could use a little more flavor.

Then you stick it in the oven and about a half an hour later dinner is ready to be served.

Sometimes I even like to make this in the morning - put everything in the pan and then stick it in the fridge.  Then all I have to do come one year old witching hour is put it in the oven!  It is truly magical.



2 chicken breasts cut OR 1 package of chicken apple sausage (4 sausages)

Vegetables (frozen carrots, whole green beans, onion - broccoli and sweet potato are also good)

3-4 red potatoes cut (I usually do one potato per person plus one more because we love them but you can cut back if you want)

Olive oil

Sprinkle of each seasoning (I pinch each seasoning with two fingers and sprinkle)
-mrs. dash (so random but I like a lot of flavor so this is to help me use less salt)

// Place all ingredients on a sheet pan.  Drizzle with olive oil.  Sprinkle seasonings.  Mix around with a spoon.

Cook at 425 degrees for 25-30 minutes (or until meat and potatoes are cooked to your liking).

*Place sheet pan in dishwasher because this is a recipe where you don't have to do any dishes!  (I also recently purchased dishwasher safe cutting boards so that I had one less thing to wash.  My dry winter hands are thanking me.)