Sheet Pan Boneless Skinless Chicken Thighs and Vegetables
A simple and flavorful one-pan meal featuring juicy boneless skinless chicken thighs roasted alongside a medley of colorful vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
8 boneless skinless chicken thighs (about 1.5 pounds)
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium red onion, cut into wedges
1 cup cherry tomatoes
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine 1 tablespoon olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper to create the seasoning mix.
Place the boneless skinless chicken thighs in a large bowl and drizzle with the seasoning mix. Toss to evenly coat all the chicken thighs.
In a separate large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, minced garlic, and remaining 1 tablespoon olive oil. Toss to coat the vegetables evenly.
Spread the seasoned chicken thighs in a single layer on one side of a large rimmed sheet pan.
Spread the mixed vegetables in a single layer on the other side of the sheet pan.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.