Sheet Pan Chicken and Veggies
A simple, healthy, and flavorful one-pan meal featuring juicy roasted chicken thighs and a medley of colorful vegetables, all cooked together for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
2 cups broccoli florets
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 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 rimmed baking sheet.
Drizzle 1 tablespoon of olive oil over the chicken thighs and rub the spice mixture evenly over both sides of each thigh.
In a large bowl, combine red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli florets.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables and toss to coat evenly.
Spread the vegetables in a single layer around the chicken thighs on the baking sheet.
Place the baking sheet in the preheated oven and roast for 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 juice over the chicken and vegetables.
Serve the chicken thighs with the roasted vegetables and lemon wedges on the side.