10/20/2026
Fall dinner, all on a sheet pan. 🍂
Chicken, colorful vegetables, and a few pantry seasonings make this an easy option for a cozy evening.
INGREDIENTS • SERVES 4
• 1½ lb boneless, skinless chicken breasts, cut into 1½-inch pieces
• 1 medium sweet potato, cut into ½-inch cubes
• 3 small red potatoes, cut into ½-inch pieces
• 2 carrots, sliced into thin sticks
• 2 cups broccoli florets
• 1½ cups trimmed green beans
• ½ red onion, cut into wedges
• 3 tbsp olive oil, divided
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste
DIRECTIONS
1. Heat your oven to 425°F. Combine the thyme, garlic powder, paprika, salt, and pepper.
2. Toss the potatoes and carrots with half the oil and seasoning. Spread across two sheet pans and roast for 15 minutes.
3. Toss the chicken, broccoli, green beans, and onion with the remaining oil and seasoning. Add to the pans, spreading everything into a single layer.
4. Roast for another 18–25 minutes, tossing the vegetables partway through, until tender and the chicken reaches 165°F in the thickest pieces.
Two pans give everything room to roast! Save this recipe for your next busy evening. 💚