Sheet Pan Chicken Meatballs and Vegetables
A wholesome and easy one-pan meal featuring tender chicken meatballs baked alongside a colorful mix of roasted vegetables. Perfect for a quick weeknight dinner with minimal cleanup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 pound ground chicken
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup baby carrots
1 small red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until all ingredients are evenly incorporated.
Using your hands or a spoon, form the mixture into 16 evenly sized meatballs and place them on one side of the prepared baking sheet.
In a separate bowl, combine red bell pepper pieces, zucchini half-moons, baby carrots, and red onion wedges. Drizzle with olive oil, then sprinkle with dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the seasoned vegetables on the other side of the baking sheet in a single layer.
Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes before serving.