Chicken and Shrimp Sheet Pan Meal
A quick and flavorful sheet pan meal featuring tender chicken thighs, succulent shrimp, and vibrant vegetables all roasted together for an easy, delicious dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium red onion, cut into wedges
1 cup cherry tomatoes
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon freshly chopped parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine olive oil, minced garlic, smoked paprika, dried oregano, ground cumin, salt, and black pepper. Stir well to create the marinade.
Add the chicken thighs to the bowl and toss to coat evenly with the marinade.
Place the chicken thighs skin-side up on a large rimmed baking sheet.
In the same bowl, add the sliced red bell pepper, yellow bell pepper, red onion wedges, and cherry tomatoes. Toss to coat with any remaining marinade.
Arrange the vegetables around the chicken thighs on the baking sheet.
Roast the chicken and vegetables in the preheated oven for 15 minutes.
After 15 minutes, remove the baking sheet from the oven and add the shrimp evenly around the chicken and vegetables.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the shrimp are pink and opaque.
Remove the sheet pan from the oven and sprinkle freshly chopped parsley over the chicken, shrimp, and vegetables.
Let rest for 5 minutes before serving.