Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies recipe is a quick and healthy meal perfect for busy weeknights. Flavorful chicken thighs are roasted alongside colorful vegetables, all on one pan for easy cleanup.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 cutting board
- 1 measuring spoons
- 1 spoon or spatula for tossing
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups broccoli florets
- 2 cups bell peppers (mixed colors, sliced)
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 piece lemon (juice of, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, minced garlic, oregano, paprika, salt, and black pepper.
- Add the chicken thighs to the bowl, and coat them evenly with the marinade. Let them sit for a few minutes while you prepare the vegetables.
- On the large baking sheet, spread out the broccoli, bell peppers, and onion. Drizzle with a little olive oil and season with salt and pepper.
- Place the marinated chicken thighs on top of the vegetables on the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- If desired, squeeze lemon juice over the dish before serving.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
You can substitute chicken thighs with chicken breasts if preferred, adjusting the cooking time accordingly.
Feel free to use any seasonal vegetables you have on hand.
Serve with rice or quinoa for a heartier meal.