Sheet Pan Chicken + Veggies with Daily Ration
Updated: Aug 30
Weeknights call for recipes that are quick, simple, and still packed with flavor. This sheet pan chicken and vegetables made with Daily Ration seasoning checks all the boxes: one pan, under an hour, and plenty of leftovers if you’re lucky.
By seasoning both the chicken and the vegetables with Sunday Dinner’s Daily Ration, you get bold, smoky flavor in every bite. Everything roasts together until the chicken is juicy and the veggies are golden and crisp.
It’s the kind of meal that makes weeknights easier without feeling boring, a family dinner you’ll actually look forward to.
Sheet Pan Chicken + Veggies with Daily Ration
Juicy roasted chicken and colorful vegetables seasoned with Sunday Dinner’s Daily Ration and cooked together on one sheet pan. This easy sheet pan chicken dinner gives you big flavor with minimal prep—and even better, minimal cleanup.
Prep: 10 min | Cook: 35–40 min | Total: 45–50 min | Serves: 4
Ingredients
4 bone-in chicken thighs
3 cups mixed vegetables, such as zucchini, bell peppers, carrots, or broccoli
3 tablespoons olive oil
1-2 tablespoons Sunday Dinner Daily Ration
Instructions
1. Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
2. Pat the chicken dry and place it on the sheet pan. Drizzle with about half of the olive oil and season evenly with about half of the Daily Ration.
3. Add the vegetables to a large bowl. Toss with the remaining olive oil and Daily Ration until evenly coated.
4. Arrange the vegetables around the chicken in a single layer. Give everything a little room so it roasts rather than steams.
5. Bake for 35–40 minutes, or until the vegetables are tender and golden and the thickest part of the chicken reaches an internal temperature of 165°F.
6. Let the chicken rest for about 5 minutes before serving. Spoon the roasted vegetables alongside and enjoy.
A Few Notes
Bone-in chicken thighs stay especially juicy during roasting, but chicken breasts can also be used. Cooking time may need to be adjusted.
Cut harder vegetables like carrots or potatoes smaller than quick-cooking vegetables such as zucchini and bell peppers.
If you're adding potatoes, cut them into small pieces so they finish cooking with the chicken.
For extra browning, give everything plenty of space on the pan. Use two sheet pans if needed.
This is also an easy meal-prep dinner—the leftovers reheat well for lunch the next day.
Approximate Nutrition
Per serving: 380 calories | 22g fat | 14g carbohydrates | 32g protein | 690mg sodium
Nutrition information is an estimate and will vary depending on the chicken, vegetables, and exact ingredients used.
Made with Daily Ration
Our put-it-on-everything seasoning salt adds garlic, smoked paprika, cracked pepper and savory flavor to both the chicken and vegetables—one seasoning, one pan, dinner done.
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