Sheet Pan Chicken and Veggie Dinner

4.50 from 8 votes
Course Main Dish
Servings 4


  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon ground ginger
  • Pinch cayenne pepper
  • 4 thyme sprigs
  • 1 pound boneless skinless chicken breasts
  • 6 rainbow carrots sliced
  • 1 bunch asparagus trimmed and cut into 3-inch pieces
  • 1 sweet potato peeled and cut into 1/2 inch chunks
  • 5 baby red potatoes quartered, white part sliced
  • 1/2 pound brussels sprouts
  • 1 red onion sliced
  • 4 cloves garlic crushed
  • 3 tablespoons avocado oil or extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a small bowl, combine all the herbs and spices and set aside.
  • In a large bowl, toss together all the vegetables until well mixed. Spread them on three-quarters of the baking sheet. Place the chicken breasts on the other quarter of the sheet.
  • Drizzle the veggies and chicken with oil, and season with salt and pepper.
  • Pour the spice mix over veggies and chicken and toss to coat and add the thyme sprigs. Bake for 25 to 30 minutes until chicken is fully cooked through.
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