Chicken Sheet Pan Dinner with Zucchini
A simple and delicious one-pan meal featuring juicy roasted chicken thighs, tender zucchini, and sweet bell peppers, all seasoned with garlic and herbs for a flavorful, easy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the olive oil, garlic powder, dried Italian seasoning, smoked paprika, salt, black pepper, and minced garlic to create the seasoning mixture.
Place the chicken thighs on a large rimmed baking sheet. Brush both sides of the chicken thighs with about half of the seasoning mixture.
In a large bowl, toss the sliced zucchinis and bell peppers with the remaining seasoning mixture until evenly coated.
Arrange the seasoned vegetables around the chicken thighs on the baking sheet in a single layer.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin and brown the vegetables, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.