Easy Veggie and Chicken Sheet Pan

In today's fast-paced world, finding a healthy, delicious, and easy-to-make dinner option can be a challenge. Enter the Sheet Pan Veggie Delight with Chicken—a vibrant dish that combines tender chicken thighs with a colorful medley of vegetables, all roasted to perfection on a single sheet pan. This recipe is not only a feast for the eyes but also a nutritious meal that can be prepared in about 30 minutes.

Discover the delicious simplicity of Sheet Pan Veggie Delight with Chicken! This quick and easy recipe features tender chicken thighs and a colorful array of roasted vegetables, all cooked on a single sheet pan in just 30 minutes. Perfect for busy weeknights, this meal combines nutrition with minimal cleanup. Enjoy a balanced dish packed with vitamins and flavors, making it a staple for family dinners or meal prep. Experience the joy and ease of sheet pan cooking today!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 large red bell pepper, chopped

1 medium zucchini, sliced

1 medium red onion, cut into wedges

3 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).

Prepare the Chicken: In a large bowl, add the boneless chicken thighs. Drizzle with 1 tablespoon of olive oil, and season with garlic powder, smoked paprika, oregano, salt, and pepper. Toss to coat the chicken well.

Toss the Vegetables: In another bowl, combine the broccoli, cherry tomatoes, red bell pepper, zucchini, and red onion. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and pepper, and toss until well coated.

Arrange on Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Place the seasoned chicken thighs in the center of the pan, and arrange the veggies around the chicken in a single layer.

Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.

Broil (Optional): For a little extra color and crispiness, switch the oven to broil for the last 2-3 minutes. Keep a close eye to prevent burning.

Serve: Remove from the oven, let it rest for a couple of minutes, then garnish with fresh parsley before serving.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings