Sheet Pan Chicken and Seasonal Vegetables
A wholesome and flavorful dish featuring tender chicken thighs roasted alongside vibrant seasonal vegetables, all cooked on a single sheet pan for easy cleanup.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (4) chicken thighs
- (2 cups) broccoli florets
- (1 cup) cherry tomatoes
- (1) medium zucchini, sliced
- (1) medium red bell pepper, sliced
- (1) medium onion, cut into wedges
- (1/4 cups) olive oil
- (2 teaspoons) garlic powder
- (1 teaspoon) dried oregano
- (1 teaspoon) paprika
- Salt to taste
- Pepper to taste
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a large bowl, combine 4 chicken thighs, 1/4 cup olive oil, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon paprika, salt, and pepper to taste. Toss to coat the chicken evenly.
- 3
On a large sheet pan, arrange the seasoned chicken thighs in the center.
- 4
In the same bowl, add 2 cups broccoli florets, 1 cup cherry tomatoes, 1 medium zucchini sliced, 1 medium red bell pepper sliced, and 1 medium onion cut into wedges. Drizzle with a little more olive oil, salt, and pepper, then toss to combine.
- 5
Spread the vegetables around the chicken on the sheet pan.
- 6
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- 7
Remove from the oven and let rest for 5 minutes before serving.
Recipe actions