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Sheet Pan Chicken and Veggies

Crispy, herb-seasoned chicken thighs with roasted vegetables on a sheet pan.
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Sheet Pan Chicken and Veggies is a delightful and convenient meal that brings together tender, juicy chicken with a medley of colorful, roasted vegetables. This one-pan recipe simplifies dinner preparation and cleanup, making it perfect for busy weeknights. The combination of lean protein and nutrient-rich vegetables ensures a balanced, flavorful, and healthy dish that the whole family will enjoy.

Ingredients

Scale

 

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 3 large carrots, peeled and cut into bite-sized chunks
  • 1 red bell pepper, cored and cut into 1/2-inch pieces
  • 1 zucchini, halved lengthwise and sliced into 1/2-inch-thick half-moons
  • 1 red onion, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the Oven
    Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

  2. Prepare the Chicken
    Slice the chicken breasts in half horizontally to create thinner pieces. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Rub the seasoning into both sides of the chicken and place them in the center of the prepared baking sheet.

  3. Season the Vegetables
    In a large bowl, combine the broccoli, carrots, red bell pepper, zucchini, and red onion. Drizzle with the remaining 2 tablespoons of olive oil and season with the remaining Italian seasoning, garlic powder, onion powder, paprika, kosher salt, and black pepper. Toss the vegetables to ensure they are evenly coated with the oil and seasonings.

  4. Arrange on the Baking Sheet
    Spread the seasoned vegetables around the chicken on the baking sheet in a single layer, ensuring they are not overcrowded to allow for even roasting.

  5. Bake
    Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  6. Optional: Add Parmesan Cheese
    If using, sprinkle the grated Parmesan cheese over the chicken and vegetables during the last 5 minutes of baking, allowing it to melt and become slightly golden.

  7. Garnish and Serve
    Once done, remove the baking sheet from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

 

Notes

 

  • Vegetable Variations: Feel free to substitute or add other vegetables such as Brussels sprouts, sweet potatoes, or cherry tomatoes, keeping in mind that cooking times may vary.

  • Marinating the Chicken: For enhanced flavor, marinate the chicken in the olive oil and seasoning mixture for up to 24 hours in the refrigerator before cooking.

  • Meal Prep: This dish is excellent for meal prep. Store individual portions in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Nutrition

Keywords: sheet pan chicken, roasted vegetables, one-pan meal, easy dinner, healthy recipe

Find it online: https://allyourecipes.com/sheet-pan-chicken-and-veggies/