Sheet Pan Dinners : Chicken, Cauliflower, Potatoes and Olives

I love making sheet pan dinners. This chicken sheet pan dinner is a crowd-pleaser, one the whole family will love. They are extremely simple and cleanup is a snap! There is only one sheet pan to clean, not multiple pots and pans. Plus, if you use tinfoil on your pan then the cleanup is even less. Today, we are going to make a super simple and delicious chicken recipe that is sure to please the whole family.

You will need the following for this chicken sheet pan dinner-

1 lb Boneless, skinless Chicken Breast
1 tsp Salt
1/4 tsp Black Pepper
1 tbsp Balsamic Glaze
1 tsp Thyme, fresh
1 large clove garlic, minced
12 oz baby potatoes
2 lbs Cauliflower (white, green or yellow)
2 medium Shallots
4 tsp Extra Virgin Olive Oil
1 Lemon

Equipment you will need –

Sheet Pan
Tinfoil
Cutting Board
Knife
Large Bowl
Measuring spoons


This works best if you are an extra-large sheet pan. Everything is going to be cooked on this so you need to have enough room. Plus purchase the extra-wide tinfoil – that will give continuous coverage without leakage on your sheet pan making cleanup a snap.

Start off by preheating your oven to 450 and move the rack to the middle position.

Next, place the chicken in a bowl.  Take 1/2 tsp of the salt and 1/8 tsp of the pepper and season the chicken.

Gently toss the chicken in the balsamic glaze, thyme, and garlic. Let it rest while you prepare the veggies.

To save time I purchased pre-cut cauliflower. Now is the time for chopping up the cauliflower. Be sure to rinse it before you start chopping.

If your potatoes are large you can cut them in two to make sure they bake. I used fingerling potatoes and did not slice them, they backed through with no issues.

Take the shallots and slice them in thick, lengthwise slices.

Place the cauliflower, potatoes, and shallots on the sheet pan.

Toss them with oil, 1/2 tsp salt, and 1/8 tsp pepper. Spread them out in a single layer to ensure they bake evenly.

Place the sheet pan in the oven for about 20-25 minutes, until the cauliflower starts to brown.

Take the sheet pan out of the oven. Toss/stir the veggies and make room for the chicken. Place the chicken on the sheet pan and place it back in the over.

Bake for another 15-20 minutes, depending on the thickness of the chicken.  Make sure to slice open a chicken breast to make sure it is baked through or you can use a meat thermometer to check too.

Remove from oven and toss in the olives. Grate the fresh lemon into lemon zest for a fine dusting of lemon zest on the whole pan.  Then roll the lemon on the counter, slice in half and squeeze over the top.

You’re done! Go enjoy!

For those following Weight Watchers – 3 oz of chicken and 1 c of the veggies is 4 points.

Check out our ZERO POINT Weight Watchers recipe for Chicken Fajitas!