Quick and Flavorful Sheet Pan Chicken and Vegetables
Experience a deliciously easy one-pan meal with tender chicken and vibrant roasted vegetables, perfect for any busy weeknight!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- Pat dry the chicken thighs with paper towels for crispy skin.
- In a bowl, toss zucchini, bell peppers, and onion with olive oil, oregano, garlic powder, salt, and pepper.
- Spread the vegetables on one side of a baking sheet and place the chicken on the other side.
- Squeeze fresh lemon juice over all ingredients before roasting.
- 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
Find it online: https://svetb.com/easy-sheet-pan-chicken-and-vegetables-recipe/