Sheet Pan Chicken and Vegetables with Herb Vinaigrette

Can't Stay Out of the Kitchen


This delicious one-dish meal is a terrific roasted chicken dinner. It includes sweet potatoes, red potatoes, carrots, asparagus, bell peppers, onions and grape tomatoes along with the chicken. The chicken and vegetables are drizzled with a delicious Herb Vinaigrette. It's healthy, low calorie, clean eating and gluten free.


  • 8 boneless, skinless chicken breasts (cut in half lengthwise )
  • 2 1/2 lbs. red potatoes (washed)
  • 2 large sweet potatoes (peeled and sliced)
  • 16 oz. bag baby carrots
  • 1 bunch fresh asparagus ((mine had 16 stalks asparagus) - cut off one inch at the bottom of each stalk)
  • 1 red bell pepper (chopped or sliced)
  • 2 large sweet onions (quartered (I used some red onions))
  • 1 pint cherry tomatoes
  • 6 tbsp. olive oil ( basil, as desired)
  • 6 tbsp. white wine vinegar
  • 4 tbsp. fresh thyme leaves
  • 4 tbsp. fresh rosemary leaves
  • 4 tbsp. fresh oregano leaves
  • 4-5 cloves garlic (minced)
  • 1 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper
  • basil leaves (as desired, for garnish)


  1. Place a piece of parchment paper on two 18x26” cookie sheets with a rim. Divide chicken and veggies between the two pans. Drizzle each...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Sheet Pan Chicken and Vegetables with Herb Vinaigrette

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Chicken Main Dish
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