Sheet Pan Italian Chicken and Veggie Dinner

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Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.

Assemble this super easy chicken and vegetable dinner on a sheet pan and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.Sheet Pan Italian Chicken and Veggie

More sheet pan chicken recipes I love are Sheet Pan Balsamic Herb Chicken and Vegetables and One Pan Parmesan Crusted Chicken with Broccoli.

Assemble this super easy chicken and vegetable dinner on a sheet pan and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.

This meal, made with colorful vegetables and boneless skinless chicken thighs (which are much juicier than breasts) are tossed with a simple Italian dressing marinade that can be marinaded ahead and roasted just before dinner. If you want to add grains to your meal, quinoa or brown rice would be a great addition.

Assemble this super easy chicken and vegetable dinner on a sheet pan and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.
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4.86 from 27 votes
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Sheetpan Italian Chicken and Veggie Dinner

429 Cals 46.5 Protein 15.5 Carbs 20 Fats
Prep Time: 10 mins
Cook Time: 20 mins
marinade time: 30 mins
Total Time: 1 hr
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.


For the Seasoning:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sugar, omit for Paleo and Whole 30
  • 1/8 teaspoon black pepper
  • 1 clove crushed garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar

For the sheetpan:

  • cooking spray
  • 8 4 oz each boneless skinless chicken thighs, trimmed of fat
  • 1/2 tsp kosher salt
  • 12 ounces zucchini, diced into 1-inch pieces
  • 3 carrots, peeled and diced into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • chopped parsley for garnish


  • Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
  • Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup.  Arrange the center rack and lower third.
  • Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
  • Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.


Freezer Friendly
  1. Let the cooked dish cool completely.
  2. Portion it into freezer containers and freeze for up to 3 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Reheat in a 325°F oven until warmed through 20 minutes.


Serving: 2thighs + veggies, Calories: 429kcal, Carbohydrates: 15.5g, Protein: 46.5g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 214mg, Sodium: 672.5mg, Fiber: 4g, Sugar: 4.5g
WW Points Plus: 8
Keywords: dairy free, Gluten Free, Kid Friendly, low carb, Paleo, Whole 30 Recipes

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  1. Omg, I made this tonight and it was SO good. It’s 97 degrees in St. Louis so I fired up the grill and cooked it in a big pan on there (instead of heating up the house). The flavors were amazing. I used the veggies I had- carrots, mini peppers, asparagus, red onion. Yum! 

  2. Made this for dinner last night.  Great flavor! We’re not fans of peppers so I eliminated it.  Also substituted red onion for yellow.  Will definitely be making this again!

  3. This was a very easy recipe to put together. The chicken was good, however the vegetables are amazing! I have some leftover that I might use in a breakfast hash tomorrow.

  4. I’ve been cooking your recipes for years and they are always a family favorite! I’m new to weight watchers & When I entered this into the recipe builder I got 11 green points, that a big difference from what you got som I’m thinking I may have done something wrong. Hoping someone here might be able to help. 

  5. My family loved this dinner!  We added zucchini. Might add some sweet potatoes and squash next time!

  6. Could you use chicken breasts instead?

    • there is a similar recipe with chicken breasts here:

  7. I have made this many times and I use different veggies almost every time. I just started using different types of vinegar also. I just made this using white wine vinegar and then Fig Infused Balsamic vinegar and it was so good each time!

  8. Everyone in my family LOVES this recipe!! It’s now in our family favorites rotation!

  9. Made this for the first time tonight. I forgot the pepper and my garlic ended up being bad so I used 1/2 teaspoon of garlic powder instead. Not sure if these changes contributed but I felt like my chicken didn’t get much flavor. It reminded me of a store-bought rotisserie chicken. But the veggies were outstanding! I think the cook time on the dish was perfect. I’m also wondering if the fact that my thighs were partially frozen when I started the marinade (I marinated for about 9 hours) contributed to less flavor in the chicken. Or is the flavor just weaker than what  I’m accustomed to with store-bought dressings? I want to make this dish again but if I can’t get more flavor in the chicken I might just stick to the veggies because they were so good!

  10. The prep time and total time does not reflect the actual time needed for this recipe. The meal requires 30 minutes of marinade time meaning it’s closer to a 40 minute prep rather than a 10 minute prep that is listed.

  11. First time making a sheet pan dinner. This was really great. Substituted veggies:  used cauliflower, Brussels, asparagus, red and yellow peppers. Chose bone in thighs so took a bit longer. Will definitely make again and already shared the recipe with friends. I believe that the red wine vinegar really MAKES this dish!

  12. I made this tonight and it was fantastic. I didn’t have any zucchini so I switched it for Brussel sprouts and it was awesome.  I have two cookbooks coming in mail and looking forward for arrival 

  13. We love the sheetpan recipes. Had this on a few times. Also love the shrimp one. It’s easy! Tastes better than you think it would because of the herbs. 

  14. Realized I got chicken drumsticks! Will this still work!?

  15. This was my first time trying the weekly meal planner and I gotta say it was phenomenal. This recipe was probably our favorite of the week… 5 stars for being easily to prep/make/clean up After and 5 stars for flavor. The chicken was juicy and the veggies were flavorful and tender. We used zucchini and squash from the garden. I’ll defintely be adding this into our regular meal rotation!

  16. I have had a bad spelll of cooking disasters. I followed this recipe exactly minus tomatoes . It was so amazing ! Thank you ! We had this with a side of white rice . I’m sharing this with everyone 

  17. My hubby loves roasted veggies of any sort. We added sliced fresh mushrooms and cherry tomatos, didn’t have time to marinate, but he proclaimed these the best roasted vegetables he has ever had! He kept saying, “this one’s a keeper.” And it’s so easy. Thank you.

  18. Just tried this last night, it was easy to make and delicious. I added some white rice to mix with the veggies.

  19. My second time making this and it’s some of the best chicken I’ve ever had. It’s so easy and cooks perfectly!!!! Thanks for such easy, amazing recipes. 

  20. Another delicious recipe! I followed the recipe besides I used bone-in skin-on thighs. After marinating them, I padded the skin dry and sprinkled some extra salt, pepper and herb mix (without the oil) on it and baked it for the same amount of time. It came out juicy with a crispy skin!

  21. This has been on regular rotation at my house for well over a year. My super picky 5 and 8 year olds love the chicken (they still don’t do roasted veggies so I give them cut raw veggies on the side). I’m a WW life timer and even though you could switch to chicken breast for zero points – I find the thighs delicious and worth the extra points. Thank you for such a great recipe!

  22. I did not see the part in the directions about separating the chicken and marinade from the veggies and they’ve been in a bag together all day. Is it still safe?

  23. This was absolutely delicious, going to try it with breasts next. Thanks!

  24. Thanks for a great recipe.  Delicious and easy, who could ask for more?  I used boneless breasts and still juicy!  Will make this again.

  25. Delish! And so easy…. definitely need to marinate, I was short on time and didn’t, and it didn’t get to its full flavor potential…but still yummy nonetheless! Even the 8 year old loved it, practically licked his plate clean, I thought maybe he would have at least picked the onion out, but he ate every bit. I left it in a little longer because we like nice caramelized veggies, they were so sweet! Husband “doesn’t like boneless chicken” so next time i’ll maybe make half bone-in, i’ll just have to start the bone-in before the others. Another 5 star Gina, thank you!

  26. What would the Freestyle point total be if skinless chicken breasts are substituted for chicken thighs?

  27. Made this last night for my husband and he LOVED it, thank you for the super quick and easy meal! 🙂

  28. My chicken was a little dry, the carrots were undercooked, and the zucchini was pretty mushy. I think I will omit the carrots next time and decrease the cook time a bit.  Not quite a hit the first time, but I’m going to try again! 

  29. I make this recipe all the time and LOVE it! I change up the veggies from time to time. It’s so flavorful!

  30. Oh man! This is so good! I make this all the time. My family LOVES it! They don’t think of it as healthy eating at all. I’ve made it with chicken breast as well. Thanks so much for this recipe!!

  31. Have these recipes been updated to Freestyle…….thought chicken was free!

  32. Super easy. Soo good. One pan clean up! I make extra chicken just to use in other recipes.

  33. What would be the freestyle points of this recipe?

  34. Hi…I just love your site and recipes! I have shared your site with friends and they love you too! I have one concern about this recipe. At first, the instructions direct to mix the chicken with the vegetables and seasonings, but when on the pan it states the the veggies and chicken shouldn’t touch. Please clarify. Thanks. 

  35. Thanks Gina!  You’ve made this Mom feel like a champ!  Hubs was out of town, I got home from work later, my son had a baseball game and I needed to get dinner on the table fast.  This was a home run (pun intended).  It was easy and very good!!  Thank you!!

  36. I never leave comments, but I just had to say this was amazing! So tasty and healthy. My one-year old liked it too! This will be regular in our rotation because it’s so easy and healthy.

  37. This is SO good!! A huge hit with my Italian papa!!

  38. That was delicious!  My question is on the sp. you say 8 sp but when I check the ww app, one skinless thigh 3oz is 5 sp. please clarify. Thanks 

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  39. I am really excited to try this meal tonight! I was planning ahead though and put this into the WW iPhone app and came up with 10 smart points based on the nutritional information provided. I am going to try this either way though!

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  40. My son is a truck driver, I wanted to make this dish and other receipes of yours for me and my husband and then be able to put the left overs in freezer bags with my food saver and freeze them for my son to take on the road. Would it be alright for him to put the frozen food in a cooler and use within 5 days cooking them in a microwave. I would like to be able to cook healthy meals for him to take on the road.

    • I think they would be OK, it will partially depend on how long they stay frozen before they thaw. Maybe just try a few at a time to start.

  41. Made this tonight and it was delicious! This will be a regular in our house! Thanks! 

  42. I am not a huge fan of chicken breasts as a dinner main, but I like it as an ingredient in other things. I’ve been making this recipe, letting it cool, and then just keeping everything in the fridge. So far it’s been great in:
    – sandwiches and flat-out wraps (with a little hummus)
    – flat out flatbread pizzas
    – meal-size salads

    Also, I’m lazy so I just use Italian seasoning instead of the green herbs. 🙂

  43. Hi, I love Gina’s Skinnytaste and have made several recipes. I am preparing this and wondering about marinating the raw chicken with the vegtables, is that really safe? Will it change the flavor if I marinate them separate? Thanks

    • Completely safe, they both get cooked. You’re not eating the vegetables raw.

      • Thanks Gina for your reply, I made this early in the am and loved being able to just put it on the sheet and into the oven without any prep at the dinner out. It was delicious and will be adding to our rotation.

  44. I have some really picky eaters and making dinner had been something that I would dread from the second I woke up, until I found your site and cookbooks! Now I don’t even stress about it!  This is a favorite dish in our house. We’ve been having it at least once a week since November. I love the versatility – we use whatever vegetables we have on hand and it comes out great! Thank you, Gina, for your time and commitment to providing nutritious recipes. I feel like a much better mother and wife because of your recipes!

  45. Question- can I use an Italian seasoning packet instead? Any other shortcut advice? Thanks!

  46. Just made this for dinner. The chicken thighs were so flavorful (and I was never a chicken thigh fan-this recipe changes that).  Whole family loved it!

  47. If it’s already been asked, I apologize. How will using chicken breast change the nutritional value?  I don’t do WW, I count calories, and balance carb, fat, and protein ratios. 

  48. This was delicious. My husband was skeptical because it was healthy, but he asked for seconds. It was so easy to make too.

  49. I used chicken breasts it came out great. 

  50. This was delicious! Prepped everything yesterday and had it marinate overnight. It was SO easy and turned out great! Kid, baby and husband approved. This may be a weekly meal for us.

  51. So delicious. The whole family really enjoyed this, especially the vegetables. I wasn’t sure about the thighs as we usually stick to breasts but they were perfect.

  52. Looking forward to making this. Would substituting eggplant for the carrots effect cooking time?

  53. Made this tonight with chicken breast. Also used balsamic since I didn’t have red wine and added broccoli and mushrooms! Yummy!!!!!

  54. This was great. I prepped this on Sunday afternoon and popped it into the oven when I got home from work. I made some pasta for the kids and dinner was done very fast with very little cleanup! This is a great prep ahead meal for weeknights!

  55. quick question I see sugar is in the recipe so how is it whole 30 approved?

  56. HI Gina
    I don’t normally cook with sugar. If I leave it out, how will this change the flavor? Is the chicken sweet? Will it reduce caramelization? Can I substitute anything for it? And finally, will it affect the smart points if I just leave it out? whew!
    Thanks, I’ve been a big fan since you started! You helped me lose 50lbs after my 3rd child was born 🙂

  57. This is the first recipe I made from this site and it was so easy and so tasty! I loved all the yummy vegetables. Just the thing to cook on a icy Winter day. I look forward to trying more of your recipes.

  58. Quick question-I did the points using the Weight Watchers calculator off of the nutrition information you provided per serving and it shows that it is 10 points per serving but you are showing 8 Smart Points. I’m not sure if I’m missing something?

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • I was wondering about this as well! Thanks for taking the time to explain it. Fantastic recipe, my boyfriend and I both loved it!

  59. Hi Gina!

    Cannot wait to make this recipe tonight! However, I do not have boneless chicken. Any suggestions on how to adjust the cook time for bone-in chicken?

    Thank you so much!

  60. Iwe loved this.  So easy to put together.  

  61. Looks great!! Can I use boneless chicken breasts? If so, how much longer should I cook this? 

  62. So I made this recipe. Just a warning though: the recipe calls for a 450 degree oven and parchment paper is not supposed to be used at that high of a temperature.  I almost  burned the house down!

  63. I made this tonight and thought it was really bland. I followed the recipe to a T. Probably will make again, but will have to figure out how to add more flavor.

  64. Absolutely delish! The chicken was super moist and tasty along with the veggies. Thank you!

  65. I made this for a second time the other night. I didn’t have any chicken thighs so I marinated the vegetables, put them on one side of a large sheet pan and put Italian chicken sausage on the other then followed the cooking instructions. It was really good with the sausage.

  66. Oh. My. God. We made this last night… AMAZING!!! We actually doubled up on the seasoning and threw a pinch more of some of the herbs in. We didn’t have any red wine on hand so we used Marsala cooking wine. Came out amazing. We didn’t have much time to marinade our chicken breast yet it still came out juicy and full of flavor. We were really impressed with this one pan dish. Highly recommend. P.S. If you have any leftover vegetables they also taste amazing the next morning in an omelet as we just found out this AM.

  67. This is great. You can really use whatever vegetables you want. I threw on carrots, asparagus, and mushrooms because we didn’t have zucchini or enough bell peppers. So good. 

  68. How long would cook using bone-in chicken thighs?

  69. Making this tonight. Why can’t the chicken and veggies touch? 

  70. This sounds so good! My family loves red potatoes, so could I add that to the veggie mix? I know it will change the calorie count. Also, would bone-in chicken work and if so, would I have to cook it a bit longer? I LOVE your recipes!

  71. Do you think I could use bone-in thighs? I have a bunch in the freezer. This looks so good!

  72. I’ve never been let down by any of your recipes, but this was BY FAR the best. The marinade is to die for! I was a bit skeptical that such a small amount would cover everything, but it was perfect. I also added a very small butternut squash to the mix. Will make again and again!

  73. So many of your recipes are on regular rotation in our house, /9 needless to say, we are big fans.  But I must say, this is my ALL TIME FAVORITE.  I did sub cherry tomatoes for the carrots because I would eat roasted tomatoes every day of the week.   So delicious, the chicken was tender and juicy, and everything was so full of flavor.  I’m so glad I made extra for lunches this week!  Thank you!!!

  74. I made this last night for dinner and it was surprisingly more flavorful than I thought it would be.  Since the marinade only calls for 5 tablespoons of liquid I thought it was going to be dry but the roasting of this dish really brings out great flavors.  I didn’t have any red wine vinegar so I just used red wine.  And I roasted some small red skin potatoes to go with the dish while I was chopping the vegetables.  It turned into a tasty, satisfying weeknight meal.
    Thank you GIna for always getting it right!!

  75. My chicken thighs were small and got a bit dry. I think everything but the carrots were done in 20 minutes. The flavors were really good and everyone enjoyed it. I would just make it without the carrots next time and take it out sooner. I’d also just make the vegetables as a side dish, they were that good.

  76. So delicious! Highly recommend! My husband and I really liked it. I increased the marinade because we tend to like extra flavor. Toddler loved the chicken and even tried a few of the veggies so that’s a win

  77. Hi there- I plan to try this out tonight with breasts as I also have a husband who won’t do thighs – Would it be better to brown the breasts on the stove top first as anemic looking breasts don’t go down well either, LOL! Thanks!

  78. This was really good!! Easy, tasty, smelled great cooking, very filling!

  79. My husband and I made this recipe last night. We LOVED it and will make it again soon!

  80. Does this meal work well with pasta and pasta sauce or should I stick with rice?

  81. Made this last night and it was delicious!  

  82. Since it’s “Italian” marinade, does this dish work well over pasta  and pasta sauce ? Or should I stick with rice ? 

  83. This was fantastic! I doubled the recipe, so one sheetpan for chicken and one for veggies. Did a slight modification for my family’s taste (left out the thyme and oregano and was generous with the basil). Everyone loved it! And we’re looking forward to the leftovers!

  84. How can this be correct for the smart points? My tracker says that 8 oz of thigh meat is 13 points. 

    • 8 oz raw skinless, boneless, raw thigh is 4 smart points for 8 oz according to recipe builder. You have to use raw to calculate all the ingredients in the recipe.

  85. Oh my goodness…made this tonight and it was a HUGE hit!!! Great recipe, thanks so much!

  86. This looks great! I;m always trying to add more veggies to my meals.

    Unrelated, but I’m so happy for you and your new cookbook. Lately,I have been seeing posts about your book on other blogs I read regularly, and it makes me so happy. Congrats! So proud of you. 🙂

  87. I make one really similar but with rosemary and fetta and then served with tzatziki – it’s yummo. Will give this version a try!

  88. Winner! Winner!  My husband sees chicken and scowls. He raved about this dinner!  Hooray!  I added some red pepper for him.  Love your recipes because we love veggies and you offer so many amazing ways to serve them. 

  89. This was awesome. I swapped parsnips for carrots and yellow beet for yellow onion. This was so easy and flavor was great.

  90. Just wondering…you say not to let the chicken and the vegetables touch while they are cooking…can they be marinated together?

  91. Gina, congratulations on another winner of a cookbook. Got mine yesterday and can’t wait to cook my way through it. Best wishes on much success for it.

  92. The colorful picture clearly shows a layer of something that resembles lasagna pasta between the parchment paper and the vegetables. Nothing in the list suggests what it could be. What is it?

    • Nope, no lasagna noodles. I think what you are seeing is just coloration on the parchment paper from the chicken and veggies.

  93. Hi Gina, this looks delicious, sheet pan recipes are the easiest and my favorite to make!! I also wanted to tell you I got my cookbook also yesterday and I am SO excited. I already read the whole preface and have started to mark my first dishes I’m going to make. Everything looks so easy and delicious. I can’t wait to start making these slow cooker recipes, thanks so much for continuing to come up with great easy recipes!!

  94. My picky eaters do not care for boneless chicken thighs. Could I substitute with either boneless chicken breasts or possibly bone-in thighs? PS: Thanks for all of the great recipes and tips.

  95. Serving size is 2 thighs? Is that correct? That seems like a huge serving.

  96. My husband does not care for boneless chicken thighs. Could I use boneless chicken breast instead?

    PS: Thanks for all of the great recipes! It is a special treat logging on each day to find the new recipe of the day.

  97. I received your new book! I’m so excited to cook a few things from it this weekend!

  98. Got mine yesterday too- looks as awesome as the first- this recipe is the kind I love the most – unless i’m cooking in my Nesco – I am using the conventional oven in my Cuisinart Toaster oven. Since I am a single person – i rarely – if ever- use my oven anymore. 

  99. This looks good although I’d have to substitute cider vinegar for the red wine vinegar. 

  100. My cookbook cam yesterday also. So much good stuff in it, I can’t wait to sit down and properly “digest it.” Thank you for all the healthy recipes that my family also loves.

  101. I love sheet pan meals!!! Can’t wait to try this one. Just curious about the nutrition facts. Don’t understand how the sugar can be 4.5 grams per serving. Would you please explain this to me. Thanks for the recipe.

  102. How much more time in the oven would this need if I use chicken breasts?
    I love your recipes and your column!

    • Thank you, it would be 20 min total for the breast.

      • I just made this with chicken breast fillets and 20 min at 400 worked for me. I prepped this on Sunday and popped it into the oven after work on Monday! Delicious, healthy and easy!

  103. Got the cookbook today! So excited to cook your great recipes. The book is beautiful. Thank you for all your hard work. Makes it easy for the rest of us!!

  104. This looks yummy, need to try it soon.  I just picked up my new cookbook today and started reading through   I think I  need to start at the beginning  and make each recipe to the end they all look so good.  I make the pancakes from  your first book all the time. Grandkids love them.  Love all your recipes.  

  105. Hi Gina
    I received my the new cookbook today !! Very excited to try anything and everything!!!!!!!
    Looking for the smart points – are they posted yet and playing hide and seek with me?