Print

Sheet Pan Chicken & Veggies

Print Recipe

A vibrant and easy-to-make dish featuring tender chicken and fresh vegetables, perfect for busy weeknights.

Ingredients

  • Boneless chicken thighs or breasts (about 1.5 to 2 pounds)
  • Bell peppers (2, sliced)
  • Zucchini (1 medium, sliced)
  • Cherry tomatoes (1 cup)
  • Red onion (1 medium, sliced)
  • Olive oil (3 tablespoons)
  • Garlic cloves (3, minced)
  • Dried or fresh herbs: rosemary, thyme, or oregano (1 teaspoon each, or to taste)
  • Fresh lemon juice (or zest from 1 lemon)
  • Salt (1 teaspoon or to taste)
  • Black pepper (1/2 teaspoon or to taste)

Instructions

  1. Prep the Chicken and Vegetables by trimming any excess fat from the chicken and cutting the vegetables into similar-sized pieces. Pat everything dry with a paper towel.
  2. Toss the chicken and vegetables together in a large mixing bowl with olive oil, minced garlic, herbs, salt, and pepper until evenly coated.
  3. Spread the mixture out on a sheet pan lined with parchment paper or foil for easy cleanup.
  4. Preheat your oven to 425°F (220°C) and bake the sheet pan for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender.
  5. Remove from oven, squeeze fresh lemon juice over the dish, allow to rest briefly before serving.

Notes

Consider marinating the chicken for a few hours for added flavor. Substitute veggies as per your preference. Instant-read thermometers can help ensure chicken is perfectly cooked.

Nutrition

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