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Sheet Pan Chicken and Vegetables

Sheet pan chicken and vegetables - Tasty
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An easy and quick sheet pan chicken and vegetable dinner perfect for weeknight meals with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, oregano, thyme, garlic powder, salt, and pepper.
  3. In the same bowl, toss the broccoli, bell peppers, and red onion with the remaining 2 tablespoons of olive oil, salt, and pepper.
  4. Spread the seasoned vegetables in a single layer on a large baking sheet.
  5. Arrange the seasoned chicken pieces among the vegetables on the baking sheet.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  7. Serve hot.

Notes

  • For crispier vegetables, you can broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
  • Feel free to substitute your favorite vegetables like zucchini, Brussels sprouts, or sweet potatoes.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C).

Nutrition

Find it online: https://www.unfoldrecipes.com/sheet-pan-chicken-and-vegetables/