Sheet Pan Chicken and Vegetables Prep Time: 13 min | Cook Time: 36 min | Servings: 4 Original Recipe: spendwithpennies.com Ingredients SERVINGS 1x 2x 3x 12 ounces Baby potatoes 2 tablespoons Olive oil 1/2 teaspoon Seasoned salt 1 pound Chicken breast 4 cups mixed spring vegetables 1/2 cup Green peas frozen 1/4 cup Parmigiano reggiano 2 tablespoons Butter 2 cloves Garlic clove 1 teaspoon Italian seasoning 1 teaspoon lemon pepper seasoning Get Ready! Rimmed baking sheet Large bowl Advertisement Steps 1. Start oven 400°F 2. Baby potatoes 12 ounces Halve halved baby potatoes Olive oil 1 tablespoon Seasoned salt 1/2 teaspoon Toss large bowl 3. From step 2 Seasoned potatoes Roast Baking sheet 400°F 20 minutes 4. While potatoes are in the oven... Butter 2 tablespoons Melt melted butter Garlic 2 cloves Mince minced garlic Italian seasoning 1 teaspoon Lemon pepper seasoning 1 teaspoon Olive oil 1 tablespoon Mixed spring vegetables 4 cups Chop Diced vegetables Boneless skinless chicken breasts 1 pound Cut into 1-inch cubes cubed chicken breasts Toss Same bowl large bowl 5. Flip potatoes Flip and stir rimmed baking sheet Advertisement 6. Add chicken and vegetables to potatoes From step 4 Seasoned chicken and vegetables Roast rimmed baking sheet 400°F 14 to 18 minutes 7. Frozen peas 1/2 cup Thaw thawed peas Parmesan cheese 1/4 cup Shred shredded Parmesan cheese Broil rimmed baking sheet high 2 minutes Advertisement