Give your pots and pans the night off, and let your oven do all the heavy lifting. Sheet-pan dinners combine your choice of protein, veggies, starch, oils and herbs—a complete meal all in one. Not a fan of one of the veggies listed? Substitute your favorite. Want beef instead? Go right ahead!

Prep time: 20 minutes
Cook time: 35 minutes
Serves 4

Ingredients:

  • 1½ lbs. chicken breasts (about 4 breasts), cut into pieces
  • 1 lb. baby potatoes, bite-sized
  • 2 carrots
  • 1 small zucchini
  • 1 small red onion
  • 3 garlic cloves, minced
  • ¼ cup olive oil
  • 1 tsp. paprika
  • ½ tsp. Italian blend seasoning
  • 1½ tsp. salt
  • ½ tsp. pepper
  • 2 Tb. butter (optional)

Directions:

  • 1

    Preheat the oven to 400°F.

  • 2

    Line a large, rimmed baking sheet with parchment paper, or instead, thoroughly coat it in olive oil or non-stick cooking spray.

  • 3

    In a small bowl, combine paprika, Italian seasoning, salt and pepper with melted butter. Set aside.

  • 4

    Wash and poke holes into potatoes. Cut larger ones in half and place them into a large bowl.

  • 5

    Slice zucchini and set aside.

  • 6

    Cut onion into wedges, carrots into sticks and mince garlic. Add the potatoes.

  • 7

    In a medium bowl, coat both sides of chicken with olive oil. Sprinkle with half of the seasoning mix and combine.

  • 8

    Use remaining seasoning on vegetables, including zucchini.

  • 9

    Place all ingredients with the exception of zucchini on the baking sheet.

  • 10

    Bake for 15 minutes. Turn all ingredients over. Add zucchini to the baking sheet and return to the oven.

  • 11

    Bake an additional 15-20 minutes until chicken is cooked through. Total baking time is dependent on the size of ingredient pieces. Cut items to nearly the same size for even baking.

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