Easy Sheet Pan Chicken and Vegetables Recipe

The aroma of roasted chicken mingling with the sweet scent of caramelized veggies is enough to make any mouth water. Picture this: tender chicken thighs nestled among vibrant bell peppers, zucchini, and red onions, all perfectly roasted on a single sheet pan. It’s not just a meal; it’s an experience! Think cozy dinners with family or impressing friends without spending hours in the kitchen.

Now let me tell you a little story. I remember the first time I made sheet pan chicken and vegetables for my family. There was laughter, chatter, and plenty of “Mmm” sounds filling the kitchen. Even my picky eater cousin couldn’t resist going back for seconds. Trust me when I say this dish brings joy not only through flavors but also through shared moments.

I once served this dish at a family gathering, and everyone raved about it! Hearing their compliments warmed my heart.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bone-in Chicken Thighs: Use skin-on thighs for extra flavor and moisture while roasting.
• Zucchini: Choose firm zucchinis; they add a lovely texture when roasted.
• Red Bell Peppers: These sweet peppers provide vibrant color and flavor contrast.
• Red Onions: Their sweetness enhances the overall taste profile of the dish.
• Olive Oil: A good drizzle helps everything roast beautifully without sticking.
• Dried Oregano: This herb adds an aromatic touch reminiscent of Mediterranean cuisine.
• Garlic Powder: For that irresistible garlicky aroma that fills your kitchen.
• Salt & Pepper: Essential seasonings that bring all flavors together.
• Lemon Juice: A splash of acidity brightens up all the roasted goodness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature ensures crispy edges on your chicken and veggies.

Prepare Your Chicken: Pat dry the bone-in chicken thighs using paper towels. This step is crucial for achieving that golden-brown skin we all love.

Toss Those Veggies!: In a large bowl, combine chopped zucchini, diced bell peppers, and sliced red onions. Drizzle them generously with olive oil and season with salt, pepper, oregano, and garlic powder.

Add Everything to the Sheet Pan: Arrange your seasoned veggies on one side of the baking sheet. Place the chicken thighs on the other side. Don’t crowd them; give those beauties some room!

Squeeze Some Lemon Juice!: Right before popping everything into the oven, squeeze fresh lemon juice over the top. This little trick elevates flavors to new heights.

Roast Away!: Slide your sheet pan into the oven and roast for 35-40 minutes until your chicken reaches an internal temperature of 165°F (75°C). Enjoy that heavenly aroma wafting through your home!

Now you can take a seat while those delicious smells fill your kitchen. You’ve earned it!

This simple yet satisfying recipe will undoubtedly become a favorite in your household. Whether it’s a busy weeknight or a laid-back weekend gathering, sheet pan chicken and vegetables offer convenience without compromising taste or presentation!

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C) for that golden crisp on the chicken and veggies. Arrange chicken and vegetables in a single layer on the sheet pan, allowing even cooking.

Add Your Touch

Feel free to mix things up with your favorite vegetables like bell peppers or zucchini. Toss in some herbs or spices that make your taste buds dance for a personal flair.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 15 minutes to retain crispiness.

I remember the first time I made this dish; my friends devoured it within minutes, claiming it was their new favorite! Their smiles were worth every minute spent cooking.

FAQ

Can I use frozen vegetables in my Sheet Pan Chicken and Vegetables?

Yes, but they may require a slightly longer cooking time to achieve desired tenderness and crispness.

What is the best way to season my chicken?

Use a blend of olive oil, garlic powder, and Italian herbs for flavorful and juicy chicken.

How can I make this recipe healthier?

Swap out regular potatoes for sweet potatoes or add more colorful vegetables for extra nutrients and flavor.

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Quick and Flavorful Sheet Pan Chicken and Vegetables

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Experience a deliciously easy one-pan meal with tender chicken and vibrant roasted vegetables, perfect for any busy weeknight!

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 bone-in chicken thighs
• 2 medium zucchinis, chopped
• 2 red bell peppers, diced
• 1 large red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Pat dry the chicken thighs with paper towels for crispy skin.
3. In a bowl, toss zucchini, bell peppers, and onion with olive oil, oregano, garlic powder, salt, and pepper.
4. Spread the vegetables on one side of a baking sheet and place the chicken on the other side.
5. Squeeze fresh lemon juice over all ingredients before roasting.
6. Roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C).

Notes

• Feel free to substitute vegetables based on availability or preference.
•  For added flavor, marinate the chicken in olive oil and herbs for an hour before cooking.

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 420
• Sugar: 6g
• Sodium: 370mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 120mg