Sheet Pan Roasted Chicken and Vegetables

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If you’re looking for a quick, healthy weeknight dinner that’s ideal for meal prep, look no further, Flavorful Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots is perfect!

For a flavorful and healthy dinner boneless skinless chicken breast and butternut squash recipe is my jam! This easy and flavorful chicken dinner meal cooks hands-free in 30 minutes.

Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots

Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots

I adore roasted vegetables especially baked chicken and squash. To me, every vegetable is better roasted. In fact, I only eat carrots that are roasted. And, I much prefer roasted Brussel sprouts over sauteed. Roasting vegetables caramelize their natural sugars for great flavor.

Colorful veggies have more nutrients and this meal is bright and healthy! For the vegetables, I used butternut squash, sweet potatoes, and Brussel sprouts. If you’re not a fan of these vegetables, replace them with veggies you do like.

Some great alternative vegetables are fingerling potatoes, cabbage, green beans, asparagus, mushrooms, cauliflower, broccoli, squash, zucchini, bell peppers, and onion.

The most important tip to remember is to cut the vegetables the same size. This way they will cook evenly. As you can see, I cut my vegetables in approximate 1-inch cubes.

healthy meal

Healthy Roasted Chicken and Veggies

Furthermore, for your boneless, skinless chicken breasts, you’ll need to cover them with plastic wrap and pound them so that they are the same thickness all over. My chicken was approximately 1/2 inch thick before cooking. (Protein always swells as it cooks so it’s thicker about it cooks.)

In addition to making sure everything is evenly sized, I used a healthy Avocado Oil Spray to ensure the chicken and vegetables did not dry out during cooking. This oil is healthier, has no chemicals or soy, is verified non-GMO, and certified paleo. As well, it can stand up to higher heat of 500°F. If you can’t find avocado oil, coconut oil is another good option.

I also seasoned both the vegetables and chicken with Everything Seasoning. (Both these items I got at Walmart, but you can easily order from Amazon and have it delivered.) Find the recipe for Everything Seasoning Recipe here.

Finally, fresh produce isn’t always an option. Sometimes I buy sale items in bulk or have extra garden veggies that we can’t eat before they go bad. Frozen vegetables are a great option for this recipe. Take a peek at “How to Blanch Vegetables” to preserve the most nutrients and flavor.

Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots

Another healthy chicken option are these Air Fryer BBQ Chicken Thighs, Homemade Sriracha Thousand Island Dressing Wedge Salad, Sheet Pan Hoosier Stew, and Sweet Potato Hoosier Stew Sheet Pan Meal.

Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots

Flavorful Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots

This is a quick, healthy weeknight dinner that’s ideal if you meal prep. 
Author: Paula
4.43 from 7 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
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  • 2 to 4 large chicken breasts skinless, boneless
  • 1 medium lemon washed, zested, and sliced
  • 1 pound Brussel sprouts washed, trimmed, & cut in half
  • 2 medium sweet potatoes washed, peeled, & cubed
  • 1/2 medium butternut squash washed, peeled, & cubed
  • Avocado oil spray
  • 1 and 1/2 tablespoon seasoning Everything Seasoning


  • Preheat oven to 400 degrees F.
  • Line a large sheet pan with foil. Wash and cut your vegetables and spread evenly on the pan. Place the chicken on a cutting board with plastic wrap on top. With a meat mallet, pound until the chicken is the same thickness all over. Remove the plastic wrap and place the chicken on the sheet pan.
  • Spray everything evenly with avocado oil spray. Sprinkle evenly with Everything Seasoning. Sprinkle lemon zest over chicken. Place 2 to 3 slices of lemon on each chicken breast. 
  • Place the sheet pan in the oven and cook 25 minutes. Test chicken for doneness. Return to oven 5 more minutes if needed.
  • Serve immediately.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 325kcal | Carbohydrates: 46g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 226mg | Potassium: 1607mg | Fiber: 10g | Sugar: 10g | Vitamin A: 26886IU | Vitamin C: 134mg | Calcium: 139mg | Iron: 4mg
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4.43 from 7 votes (7 ratings without comment)

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