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If you’re looking for a simple, no-fuss dinner that practically cooks itself, this Sheet Pan Chicken and Vegetables is a great one to have on repeat.
Everything roasts together on one pan—tender chicken, caramelized vegetables, and just enough seasoning to bring it all together. It’s the kind of easy, flexible meal that works whether you’re cooking for yourself or feeding a family.
I adapted this recipe from one of my longtime favorites, the Weight Watchers New Complete Cookbook (affiliate link), and it’s become one of those dependable dinners I come back to again and again.
Why You’ll Love This Recipe
- One pan = easy cleanup
- Simple, wholesome ingredients
- Naturally light and WW-friendly
- Easy to customize with what you have
- Great for meal prep or leftovers
Ingredients
- Bell peppers (red, yellow, or any color), sliced – Add sweetness and color.
- Fennel bulb, sliced – Adds a subtle, slightly sweet flavor—but can be swapped if needed.
- Onion, sliced – Yellow or red both work well.
- Zucchini, sliced – Cut into rounds or half-moons for even cooking.
- Grape tomatoes – Burst and become juicy as they roast.
- Garlic cloves (unpeeled) – Roasts until soft and mellow—just squeeze them out when eating.
- Olive oil – Helps everything caramelize and adds flavor.
- Salt & pepper – Simple seasoning to let the ingredients shine.
- Boneless, skinless chicken breasts – Lean and protein-packed.
Calories and WW Points
According to my calculations, each serving has 290 calories and 2 WW Points
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Sheet Pan Chicken and Veggies
Step 1: Place vegetables on prepared pan. Drizzle with oil and sprinkle with seasonings.
Step 2: Season chicken and place on top of vegetables
Step 3: Cook, stirring vegetables occasionally, until vegetables are tender and chicken is cooked through.
Recipe Tips & Easy Swaps
No fennel?
Substitute sliced shallots, celery, or extra onion.
Mix up the vegetables
Try mushrooms, yellow squash, eggplant, or broccoli.
Change the seasoning
This recipe is a blank canvas. Try:
- Italian seasoning
- Garlic powder + oregano
- Everything bagel seasoning (affiliate link)
- Fajita or taco seasoning
- Curry powder or chili powder
Add a fresh finish
Sprinkle with chopped parsley, basil, or cilantro before serving.
Serving Suggestions
This roasted chicken and vegetable dish is satisfying on its own, but you can easily round it out with:
- Crusty bread
- Rice or quinoa
- A simple green salad
A few easy salad pairings:
- Shredded Romaine and Dill
- Green Salad with Goat Cheese and Dates
- Simple Arugula Salad with Sunflower Seeds and Parmesan
If you’ve made this WW One Pan Roasted Chicken and Vegetables Recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Easy Healthy Sheet Pan Chicken and Vegetables
Equipment
Ingredients
- 2 red or yellow bell peppers, sliced
- 1 fennel bulb, sliced
- 1 onion, peeled and sliced
- 1 medium zucchini, sliced into thin rounds or half moons
- 1 cup grape tomatoes
- 6 cloves garlic, unpeeled
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 5-ounce boneless, skinless chicken breasts
Instructions
- Preheat oven to 425 degrees F.Spray a large sheet pan or roasting pan with nonstick cooking spray. Or for easy cleanup, line the pan with foil and then spray the foil with nonstick spray.
- Place the vegetables and unpeeled garlic cloves in your prepared baking dish. Drizzle with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon pepper. Toss to coat the vegetables with oil and seasonings and then spread out evenly in the pan.
- Sprinkle the chicken the remaining salt and pepper and place the chicken on top of the vegetables. Drizzle chicken with the remaining 2 teaspoons oil.
- Roast, stirring the vegetables occasionally, until the vegetables are tender and the chicken is cooked through, 30 – 40 minutes.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) No fennel? Use sliced shallots, sliced celery or another onion instead. No red bell peppers? Use whatever color bell peppers you prefer – yellow, orange, green, etc. Other vegetables? Sliced mushrooms, yellow squash, eggplant would be good. More seasoning? Whatever you like – Italian seasoning blend, everything but the bagel seasoning, oregano, garlic powder, thyme, Montreal steak seasoning, fajitas seasoning, cumin, chili powder, curry powder, etc. Garnishes? For a dash of freshness and color, sprinkle the finished dish with freshly chopped parsley, basil or cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: adapted from Weight Watchers New Complete Cookbook SmartPoints Edition (affiliate link)
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great—just adjust cooking time as needed, depending on their size.
How do I know when the chicken is done?
It should reach an internal temperature of 165°F and be no longer pink inside.
Can I make this ahead of time?
Yes—this reheats well and is great for meal prep.
Can I use frozen vegetables?
Fresh works best for roasting, but you can use frozen in a pinch—just expect a softer texture.
How do I keep everything from getting soggy?
Don’t overcrowd the pan—use a large sheet pan so the vegetables can roast instead of steam.
More Easy Sheet Pan Meals
If you like simple one-pan dinners, you might also enjoy:
Do you discard the unpeeled garlic or peel it before serving? I have never cooked garlic unpeeled. Is there a reason for it being unpeeled? Thanks, and love your recipes!
Hi Susan, It gets moist and mild flavored when cooked unpeeled. You can then easily squeeze it out of the skin. Hope this helps. ~Martha
Hi – I haven’t yet tried this, but just and FYI that there is no oil listed in the ingredients (just in the directions). It does, however, transfer over to the ingredients in the WW app when clicking for points.
Hi Jamie, Thanks for taking the time to let me know. I’ve added the 4 teaspoons of olive oil to the ingredients list. ~Martha