Description
Sheet Pan Chicken with Vegetables brings weeknight dinner stress down to zero. Toss everything onto one pan, slide it in the oven, and savor a delicious meal without the kitchen chaos.
Ingredients
Scale
Protein:
- 4 chicken thighs, bone-in and skin-on
Vegetables:
- 2 bell peppers (one red and one yellow), sliced
- 2 medium zucchini, sliced into half-moons
- 1 large red onion, cut into wedges
Seasonings and Oil:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Thoroughly pat 4 bone-in chicken thighs with paper towels until completely dry. Sprinkle ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning evenly across both sides of the meat.
- Slice 2 bell peppers and 2 zucchinis into uniform half-moon shapes. Chop 1 red onion into medium wedges.
- Transfer sliced vegetables into a large mixing bowl. Drizzle 3 tablespoons olive oil and add 4 minced garlic cloves, remaining 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper.
- Toss vegetables gently until every piece becomes evenly coated with seasoning mixture.
- Position seasoned chicken thighs directly in sheet pan’s center, arranging vegetable slices around the meat in a single layer.
- Slide sheet pan into preheated 425°F oven. Roast for exactly 32 minutes until chicken reaches 165°F internal temperature and vegetables develop golden caramelized edges.
- Remove pan from oven. Allow dish to rest 5 minutes so juices redistribute through chicken. Spoon pan drippings over vegetables before serving.
Notes
- Pat the chicken thoroughly to remove excess moisture, ensuring crispy skin and better seasoning absorption.
- Chop vegetables into similar-sized pieces to guarantee even cooking and consistent texture throughout the dish.
- For a low-carb version, swap zucchini and bell peppers with lower-carb alternatives like cauliflower or Brussels sprouts.
- Substitute chicken thighs with chicken breasts, but reduce cooking time to prevent drying out and maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg