Chicken Sheet Pan Dinner with Zucchini
A simple and delicious one-pan meal featuring juicy roasted chicken thighs, tender zucchini, and flavorful seasonings. Perfect for a quick weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Place the chicken thighs on a large sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto both sides of each thigh.
In a separate bowl, toss the sliced zucchini, red and yellow bell peppers, and red onion with the remaining 2 tablespoons of olive oil until evenly coated.
Spread the vegetables evenly around the chicken thighs on the sheet pan.
Place the sheet pan in the preheated oven and roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and squeeze fresh lemon wedges over the chicken and vegetables before serving.