Overhead view of Chicken and Veggies Sheet Pan Dinner with a spatula and orange napkin

Sheet Pan Chicken and Veggies

How’s your week going so far? Hope it’s going smoothly. Whether you’ve gotten off to a rough start or it’s been smooth sailing, what’s an easy weeknight meal to make it better? This Sheet Pan Chicken and Veggies recipe is a really quick weeknight dinner that’s full of flavor and is healthy to boot!

The maple and soy in the San-J Sweet Tamari Splash sauce goes really nicely with the chicken and vegetables, especially the Brussels sprouts and butternut squash. To make this meal easier, I use a supermarket shortcut by buying precut squash.

You’re going to love how easy this meal is and how much time and energy it saves you on dish washing and standing over a hot stove cooking!

Get more gluten-free quick and easy meals.

Chicken and Veggies Sheet Pan Dinner on a parchment lined baking sheet with an orange cloth napkin underneath

3.67 from 3 votes
Overhead view of Chicken and Veggies Sheet Pan Dinner with a spatula and orange napkin
Print Recipe

Sheet Pan Chicken and Veggies Recipe

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American, Asian
Servings: 4 servings (2 chicken thighs per person)
Calories: 779kcal
Author: Gluten Free & More


  • ¼ cup San-J Sweet Tamari Splash , plus more for serving
  • ¼ cup plus 2 tablespoons olive oil , divided
  • 1 tablespoon Dijon mustard
  • 8 boneless skinless chicken thighs
  • 1 pound Brussel sprouts , trimmed and halved
  • 8 small red potatoes , scrubbed and cut in half
  • 2 cups cubed butternut squash
  • Kosher or fine sea salt
  • Black pepper
  • ¼ cup fresh herb of choice , minced


  • Combine the San-J Sweet Tamari Splash, ¼ cup olive oil, and mustard and whisk until smooth. Put the chicken thighs into a food storage bag, add the marinade and let sit at room temperature while the oven preheats.
  • Line a sheet pan with parchment paper. Preheat the oven to 400 degrees.
  • Place the vegetables on the sheet pan, drizzle with remaining olive oil and season with salt and pepper. Remove the chicken from the marinade; discard marinade. Place the chicken on the sheet pan and bake for 25-30 minutes or until the vegetables start to brown and the chicken reaches an internal temperature of 165 degrees. Drizzle the vegetables with some more San-J Sweet Tamari Splash, sprinkle with minced herbs, and serve.


Nutrition Facts
Sheet Pan Chicken and Veggies Recipe
Amount Per Serving
Calories 779 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 215mg72%
Sodium 926mg39%
Potassium 3262mg93%
Carbohydrates 87g29%
Fiber 13g52%
Sugar 10g11%
Protein 58g116%
Vitamin A 8699IU174%
Vitamin C 153mg185%
Calcium 157mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brussels Sprouts Butternut Squash Chicken Potatoes San-J Sheet Pan Soy Sauce
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