Description
Sheet Pan Chicken with Vegetables is a delightful and easy meal that combines juicy chicken thighs with colorful, roasted vegetables, cooked on a single sheet pan for convenience.
Ingredients
- Chicken thighs: 4 pieces, bone-in and skin-on
- Bell peppers: 2 (one red and one yellow), sliced
- Zucchini: 2 medium, sliced into half-moons
- Red onion: 1 large, cut into wedges
- Olive oil: 3 tablespoons
- Garlic: 4 cloves, minced
- Italian seasoning: 2 teaspoons
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
Instructions
- Prep the chicken by patting it dry and seasoning with salt, pepper, and half of the Italian seasoning.
- Prepare the vegetables by slicing the bell peppers, zucchini, and red onion, and placing them in a large bowl.
- Season the vegetables with olive oil, minced garlic, remaining Italian seasoning, salt, and pepper, and toss to coat.
- Arrange the seasoned chicken thighs in the center of a sheet pan and surround them with the seasoned vegetables.
- Cook in a preheated oven at 425°F (220°C) for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let the dish rest for a few minutes before serving, drizzling any pan juices over the top.
Notes
- For best results, use bone-in, skin-on chicken thighs for juiciness and flavor.
- Feel free to add or substitute vegetables based on your preferences.
- Marinate the chicken for at least 30 minutes for enhanced flavor.
- Check the internal temperature to ensure the chicken is fully cooked.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- 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, Roasted Vegetables, Easy Dinner, Quick Meal