Chicken Bake
A versatile sheet-pan dinner featuring tender baked chicken paired with swappable proteins, vegetables, and sauces for endless flavor combinations. Mix and match components to create Italian, Asian, Mediterranean, or comfort-food variations—all from one simple formula.
Ingredients
Method
Preheat oven to 425°F. Pat chicken pieces dry and season all over with salt and black pepper.
Chop primary and secondary vegetables into bite-sized pieces; mince garlic.
Spread chicken and vegetables on a sheet pan or in a 9×13 baking dish. Drizzle with olive oil, scatter garlic, and sprinkle with fresh herb.
If using a component sauce (garlic-herb butter, teriyaki glaze, or marinara), drizzle or brush it over the chicken and vegetables now, or reserve to toss midway through baking.
Bake uncovered for 30–35 minutes, stirring halfway through, until chicken is cooked through (165°F internal temp) and vegetables are tender and lightly caramelized.
Top with finishing element (parmesan, sesame seeds, or fresh herbs), if using. Let rest 2 minutes, then serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
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