Sheet Pan Garlic Paprika Chicken and Veggies Recipe

Sheet Pan Garlic Paprika Chicken and Veggies Recipe

How To Make Sheet Pan Garlic Paprika Chicken and Veggies

Loaded with chunky and crunchy veggies, this one-pan garlic paprika chicken makes a hearty and filling dish that’s roasted to perfection.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2tbsporegano
  • 2tbsppaprika
  • 1tbspgarlic,minced
  • 1tsplime juice
  • ¼cupolive oil
  • salt and pepper,to taste
  • 3chicken breasts
  • 2sweet potatoes,peeled and sliced
  • 1bunchasparagus,stalks chopped off
  • 1cupbroccoli florets
  • 2carrots,peeled and cut lengthwise
  • 2cupbeans,ends removed and cut in half
  • 1cupmushrooms,cleaned and halved


  1. Pre-heat oven to 400 degrees F.

  2. Whisk together oregano, paprika, garlic, lime juice, olive oil, salt and pepper.

  3. On a large sheet pan lay together all the vegetables and pour half the marinade on top. Using hands or a spoon, mix everything together and spread them out.

  4. Place the chicken breasts on top of the veggies and brush the remaining marinade on both sides of the chicken.

  5. Roast in the oven for 25 minutes till the chicken is cooked through. Broil for 3 to 4 minutes to caramelize the chicken and veggies.

  6. Serve immediately.


  • Calories: 623.78kcal
  • Fat: 35.37g
  • Saturated Fat: 7.38g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 19.90g
  • Polyunsaturated Fat: 5.96g
  • Carbohydrates: 36.81g
  • Fiber: 10.25g
  • Sugar: 10.22g
  • Protein: 43.50g
  • Cholesterol: 111.36mg
  • Sodium: 1211.89mg
  • Calcium: 168.81mg
  • Potassium: 1412.32mg
  • Iron: 6.57mg
  • Vitamin A: 1197.13µg
  • Vitamin C: 40.87mg
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