Description
Easy Sheet Pan Chicken and Veggies is a simple yet delicious meal that combines juicy chicken thighs with colorful vegetables, all cooked on one pan for a quick and easy dinner.
Ingredients
- Chicken thighs: 4 pieces (bone-in, skin-on for best flavor)
- Bell peppers: 2 (any color, sliced into strips)
- Zucchini: 2 medium (sliced into half-moons)
- Red onion: 1 large (sliced into wedges)
- Olive oil: 3 tablespoons
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry and combine with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper in a bowl.
- Slice the bell peppers, zucchini, and red onion into desired shapes.
- Toss the chopped vegetables with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- Arrange the seasoned chicken thighs in the center of a large baking sheet and surround them with the vegetables.
- Bake for about 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let it rest for a few minutes before serving, drizzling any pan juices over the top.
Notes
- Feel free to swap out vegetables based on what you have at home.
- For a vegetarian version, consider using chickpeas or tofu.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: sheet pan, chicken, vegetables, easy recipe, one-pan meal