Looking for the ultimate easy, healthy chicken dinner with almost zero cleanup? This Sheet Pan Baked Chicken and Peppers with Potatoes is a true chop, dump, and bake masterpiece.
This recipe features tender boneless chicken breasts, tossed with healthy vegetables, like sweet onions, vibrant bell peppers, cherry tomatoes, and hearty potatoes, all lightly seasoned with classic Italian flavors like oregano and garlic powder.
Everything roasts together on a single pan, resulting in perfectly cooked chicken, crisp-tender veggies, and a delicious, satisfying meal.
Like all my other recipes, feel free to change this easy chicken bake dish however you like. Maybe add some spice or a sweet sauce?
Whether you’re new to cooking or a weeknight warrior, this easy chicken and vegetable bake is about to become your family’s new favorite. Share your thoughts in the comments below.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Easy Baked Chicken and Peppers with Potatoes (Step-by-Step)
This oven-baked chicken and vegetable recipe couldn’t be simpler. You’ll have dinner on the table in under an hour!
Step 1: Prep the Sheet Pan and Oven
- Preheat your oven to 375∘F.
- Line a large, sturdy baking sheet or pan with parchment paper or foil for even easier cleanup.
Step 2: Chop, Season, and Assemble
- Place the prepared chicken breasts in the center of the sheet pan. Surround the chicken evenly with the chopped potatoes, bell peppers, onions, and tomatoes.
- Drizzle the entire pan contents with olive oil. Next, season everything generously and evenly with the oregano, garlic powder, salt, and pepper.
- Use your hands to gently toss the vegetables to ensure they are fully coated.
Step 3: Bake Until Done
- Place the dish into the preheated oven and bake for 40 to 45 minutes at 375∘F.
- The chicken is done when it has reached an internal temperature of 165∘F and the potatoes are fork-tender.
Step 4: Serve!
- Let the chicken rest for 5 minutes before slicing. Serve immediately for a cozy and satisfying baked chicken entrée.
Invent Your Recipe
For this baked chicken and peppers recipe, I am using russet potatoes because I had them in the pantry. You could also use red bliss potatoes, yellow potatoes, purple potatoes, fingerling potatoes, or sweet potatoes. Please make sure you cut the potatoes to similar sizes so they cook evenly.
I decided to use green bell peppers for this dish but I have also used red, yellow, and orange bell peppers, as well as, roasted red peppers. You could also add some spice and pick hot peppers. Not a fan of peppers? Leave them out and use other vegetables such as broccoli, cauliflower, green beans, carrots, Brussels sprouts, or asparagus.
For the seasoning, I decided to use garlic powder instead of fresh garlic. No reason in particular, maybe I just did not feel like peeling the garlic. Either way, fresh or dried garlic works well for flavor.
I love the flavor of oregano and added some of that to enhance the vegetables. I did not use other herbs and spices because I really wanted to taste the sweet onions and peppers, and the tart cherry tomatoes. However, feel free and use whichever seasonings you like.
For more ideas like this baked chicken and peppers recipe check out my chicken dishes.
The Recipe
Baked Chicken and Peppers with Potatoes
Equipment
- 9×13 baking pan
Ingredients
- 2 boneless chicken breasts
- 2 bell peppers roughly chopped
- 2 russet potatoes roughly chopped
- 2 onions roughly chopped
- 1 pint cherry tomatoes halved
- ¼ cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Instructions
- Pre-heat the oven to 375 degrees
Preparing the Chicken:
- In the baking pan place the chicken breasts in the center and then surround them with the vegetables. Next, season everything evenly with oregano, salt, ground black pepper, and garlic powder.
- Next, drizzle the olive oil evenly over the chicken and vegetables.
- Finally, place the dish into the oven and bake for 40 minutes at 375 degrees or until the chicken has reached an internal temperature of 165 degrees.
How To Serve Baked Chicken and Peppers
- Serve this baked chicken and peppers for a cozy dinner entrée. For additional nutrition, serve with a side salad or another green vegetable.
Invent Your Recipe
Nutrition
