It doesn’t get much easier than a sheet pan meal! This Chicken, Potato & Veggie Sheet Pan is as simple as tossing the ingredients in a flavorful sauce and letting the oven do the rest. It’s gluten free, grain free & dairy free!

It’s always a good day when a super simple sheet pan meal is on the menu. This Chicken, Potato & Veggie Sheet Pan has been a regular in our house since the moment I made it. The flavorful seasoning of the chicken pairs perfectly with the savory sauce the veggies are coated with. In addition to the delicious taste, we love this recipe because all you have to do is cut and mix the ingredients together and then let the oven do the rest! As someone who hates doing the dishes, my favorite part about this sheet pan recipe is that the cleanup is a breeze. It doesn’t get much easier than having to clean one baking sheet! This recipe is easy, delicious and healthy making it a win on so many levels!

Ingredients:

Chicken

Chicken
Salt
Paprika
Chili powder
Oregano
Pepper
Cumin

Potatoes & Veggies

Red potatoes
Broccoli
Baby carrots
Coconut aminos (click here for the one I use in all my recipes)
Dijon mustard
Lemon juice
Hot Sauce (I use the Siete Traditional Hot Sauce…you can find it here)
Extra virgin olive oil
Salt

How to Make this Easy Sheet Pan Meal

Step One: Potatoes & Carrots

Preheat the oven to 375 degrees. Cut the potatoes and place them in a large bowl with the carrots. In a separate bowl, mix together the coconut aminos, Dijon mustard, lemon juice, hot sauce, extra virgin olive oil, and 1 teaspoon of salt. Add this mixture to the bowl with the potatoes and carrots and toss together. Use your hands or a utensil to scoop out the potatoes and carrots onto the sheet pan, making sure to leave the extra sauce in the bowl (don’t just dump the bowl onto the sheet pan, you need the extra sauce for the next step). Place the sheet pan in the oven at 375 degrees for 25 minutes.

Step Two: Chicken & Broccoli

While the potatoes and carrots are cooking, cut the broccoli and place it in the bowl with the left over sauce from step one and add the remaining teaspoon of salt. Use your hands to coat the broccoli with the sauce, lightly squeezing it into the broccoli for better results. Set aside while you prepare the chicken. Cut the chicken into cube sized pieces. Mix together the salt, paprika, chili powder, oregano, pepper and cumin. Add the seasoning to the chicken and toss until the chicken is evenly coated. Add the chicken and broccoli to the sheet pan with the carrots and potatoes and continue to cook for 25 minutes.

If you haven’t already made my Loaded Veggie and Chicken Sheet Pan recipe, give that a try too. It’s another sheet pan meal that is so easy yet so delicious!

-Kelsey