11 One-Sheet Chicken & Veggie Dinners Perfect for Fall School Nights

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Lemon Garlic Chicken With Roasted Brussels Sprouts

Lemon Garlic Chicken with Roasted Brussels Sprouts is a delicious and vibrant one-sheet dinner that brings together the zesty flavors of lemon and garlic with tender chicken and caramelized Brussels sprouts.

This dish is perfect for a weeknight dinner and can be prepared in just 30 minutes, making it an easy choice for cooks of all skill levels.

Ingredients:

4 boneless, skinless chicken breasts
2 cups Brussels sprouts, halved
4 cloves garlic, minced
1 lemon, juiced and zested
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme (optional)
1 teaspoon paprika (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large bowl, combine minced garlic, lemon juice, lemon zest, olive oil, salt, pepper, thyme, and paprika.
Add the chicken breasts to the bowl, ensuring they are well-coated in the marinade. Let it sit for about 10 minutes.
On a large baking sheet, arrange the marinated chicken breasts and spread the halved Brussels sprouts around them. Drizzle any remaining marinade over the sprouts.
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F) and the Brussels sprouts are golden and tender.
Remove from the oven, let rest for a few minutes, and serve warm. Enjoy your delicious, hassle-free dinner!

2. Honey Mustard Chicken Thighs With Sweet Potatoes

Honey Mustard Chicken Thighs with Sweet Potatoes is a flavorful and hearty one-sheet meal that features tender chicken thighs glazed in a sweet and tangy honey mustard sauce, paired with roasted sweet potatoes.

Perfect for busy weeknights, this dish requires just about 35 minutes to prepare and cook, making it a simple yet satisfying option for cooks of any skill level.

Ingredients:

4 bone-in, skin-on chicken thighs
2 medium sweet potatoes, diced
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried rosemary (optional)
Fresh parsley for garnish (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper to create the glaze.
Place the chicken thighs on a large baking sheet and season with salt and pepper. Brush the honey mustard glaze over the chicken, reserving a small amount for later.
In a bowl, toss the diced sweet potatoes with the remaining glaze and optional rosemary, then spread them around the chicken on the baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
Remove from the oven, drizzle the reserved glaze over the chicken, and let rest for a few minutes before serving.

Garnish with fresh parsley if desired. Enjoy!

3. One-Pan BBQ Chicken With Corn and Zucchini

One-Pan BBQ Chicken With Corn and Zucchini is a deliciously satisfying meal perfect for summer gatherings or easy weeknight dinners. This dish combines juicy chicken thighs marinated in tangy barbecue sauce with fresh corn and zucchini, all cooked on one pan for effortless cleanup.

Preparation takes about 10 minutes, with a total cooking time of 30 minutes, making it suitable for cooks of all skill levels.

Ingredients:

4 bone-in, skin-on chicken thighs
2 ears of corn, husked and cut into thirds
2 medium zucchinis, sliced into rounds
1 cup barbecue sauce
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a bowl, toss the chicken thighs with olive oil, salt, pepper, and half of the barbecue sauce.
Arrange the chicken on a large baking sheet and surround it with the corn and zucchini.
Brush the remaining barbecue sauce over the chicken and vegetables.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven and let rest for a few minutes before serving.

Garnish with fresh cilantro if desired. Enjoy!

4. Italian Herb Chicken and Root Vegetables

Italian Herb Chicken and Root Vegetables is a hearty and flavorful dish that brings comfort to the dinner table. This one-sheet meal features succulent chicken breast seasoned with a blend of Italian herbs, accompanied by a medley of root vegetables, all roasted to perfection.

With a prep time of about 15 minutes and a total cooking time of 40 minutes, this dish is perfect for busy weeknights and is easy enough for cooks of any level.

Ingredients:

4 boneless, skinless chicken breasts
3 medium carrots, sliced into rounds
2 medium parsnips, sliced into rounds
1 large red onion, cut into wedges
3 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the olive oil, Italian seasoning, minced garlic, salt, and pepper. Add the chicken breasts and root vegetables, tossing to coat everything evenly.
Arrange the chicken and vegetables on a large baking sheet in a single layer.
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for a few minutes. Garnish with fresh parsley if desired. Serve and enjoy!

5. Paprika Chicken With Butternut Squash and Onions

Paprika Chicken with Butternut Squash and Onions is a vibrant and flavorful dish that brings warmth and color to your dinner table. This one-sheet meal features tender chicken thighs seasoned with aromatic paprika, combined with sweet butternut squash and caramelized onions.

With a prep time of roughly 15 minutes and a total cooking time of 40 minutes, it’s an easy dish suitable for cooks of all skill levels.

Ingredients:

4 bone-in, skin-on chicken thighs
2 cups butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
Fresh thyme for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken thighs, butternut squash, and onions, tossing to coat them well.
Spread the chicken and vegetables out on a large baking sheet in a single layer.
Roast in the preheated oven for 30-35 minutes, until the chicken is cooked through (internal temperature of 165°F) and the butternut squash is tender.
Remove from the oven and let rest for a few minutes. Garnish with fresh thyme if desired. Serve and enjoy!

6. Teriyaki Chicken With Broccoli and Bell Peppers

Teriyaki Chicken With Broccoli and Bell Peppers is a delicious and vibrant one-sheet meal that combines marinated chicken with crisp vegetables for a quick and enjoyable dinner.

With a prep time of approximately 15 minutes and a total cooking time of 30 minutes, this dish is perfect for busy weeknights and is suitable for cooks of all skill levels.

Ingredients:

4 boneless, skinless chicken breasts
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup teriyaki sauce
2 tablespoons sesame oil
2 teaspoons garlic powder
Salt and pepper to taste
Sesame seeds for garnish (optional)
Green onions, sliced for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large bowl, combine the teriyaki sauce, sesame oil, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they are well-coated in the marinade.
On a large baking sheet, arrange the marinated chicken breasts, broccoli, and bell peppers in a single layer.
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Remove from the oven and let rest for a few minutes. Garnish with sesame seeds and sliced green onions if desired.

Serve and enjoy!

7. Balsamic Chicken With Carrots and Potatoes

Ingredients:

4 boneless, skinless chicken thighs
4 medium carrots, sliced
4 medium potatoes, diced
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried Italian herbs (such as oregano and basil)
2 teaspoons garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, mix the balsamic vinegar, olive oil, Italian herbs, garlic powder, salt, and pepper.

Add the chicken and toss to coat.

3. On a large baking sheet, arrange the marinated chicken, sliced carrots, and diced potatoes in a single layer.

4. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

5. Remove from the oven and let rest for a few minutes.

Garnish with fresh parsley if desired. Serve and enjoy!

8. Mexican Spiced Chicken With Black Beans and Corn

This Mexican Spiced Chicken With Black Beans and Corn is a vibrant and flavorful one-sheet meal that combines tender chicken with the hearty goodness of black beans and sweet corn.

Perfect for a weeknight dinner, it takes about 40 minutes to prepare and cook, and is suitable for cooks of all skill levels.

Ingredients:

4 boneless, skinless chicken breasts
1 can (15 oz) black beans, rinsed and drained
1 cup corn (frozen or fresh)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
Lime wedges for serving
Fresh cilantro for garnish (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Rub the spice mixture all over the chicken breasts and drizzle them with olive oil.
On a large baking sheet, arrange the seasoned chicken breasts, black beans, and corn in a single layer.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the beans and corn are heated through.
Once done, remove from the oven and let the chicken rest for a few minutes.

Serve with lime wedges and garnish with fresh cilantro if desired. Enjoy!

9. Curry Chicken With Cauliflower and Green Beans

Ingredients:

4 boneless, skinless chicken thighs
2 cups cauliflower florets
1 cup green beans, trimmed
2 tablespoons curry powder
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper to taste
1/2 cup coconut milk
Fresh cilantro for garnish (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a bowl, mix the curry powder, garlic powder, ginger powder, salt, and pepper with the olive oil to create a marinade.
Coat the chicken thighs evenly with the marinade and place them on a large baking sheet.
Arrange the cauliflower florets and green beans around the chicken on the baking sheet.
Drizzle the coconut milk over the chicken and vegetables.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving.

Garnish with fresh cilantro if desired. Enjoy!

10. Maple Glazed Chicken With Winter Squash

Maple Glazed Chicken With Winter Squash****

This delightful dish combines tender chicken with the natural sweetness of maple syrup and the earthy flavors of winter squash, making it a comforting and nutritious option for chilly evenings. Preparing this dish takes about 40 minutes and is considered easy to moderately difficult.

Ingredients:

4 boneless, skinless chicken breasts
2 cups winter squash, peeled and cubed (such as butternut or acorn squash)
1/4 cup pure maple syrup
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon garlic powder
Salt and pepper to taste
1/4 teaspoon nutmeg
Fresh parsley for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a bowl, mix the maple syrup, olive oil, cinnamon, garlic powder, salt, pepper, and nutmeg to create a glaze.
Place the chicken breasts on a large baking sheet and brush half of the maple glaze onto them.
Scatter the cubed winter squash around the chicken on the baking sheet and drizzle the remaining glaze over the squash.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the squash is tender.
Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy!

11. Mediterranean Chicken With Tomatoes and Eggplant

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Mediterranean Chicken With Tomatoes and Eggplant

This vibrant Mediterranean dish features succulent chicken paired with roasted tomatoes and eggplant, infused with aromatic herbs and spices.

It’s a perfect option for a hearty weeknight meal that brings the flavors of the Mediterranean to your table. Preparation takes approximately 45 minutes and is considered easy to moderate in difficulty.

Ingredients:

4 boneless, skinless chicken thighs
2 cups eggplant, diced
2 cups cherry tomatoes, halved
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Fresh basil or parsley for garnish (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the eggplant, cherry tomatoes, minced garlic, olive oil, oregano, basil, salt, pepper, and red pepper flakes. Toss well to coat.
Spread the vegetable mixture evenly on a baking sheet, making room for the chicken.
Nestle the chicken thighs among the vegetables and drizzle with a bit more olive oil, if desired.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
Remove from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley before serving. Enjoy!