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Sheet Pan Chicken and Veggies

Sheet pan chicken and veggies with roasted potatoes and colorful bell peppers.
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A complete, nourishing meal of juicy roasted chicken and caramelized vegetables all cooked together on one pan. This recipe is the ultimate easy weeknight dinner with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken thighs
  • 1 pound baby potatoes, halved or quartered if large
  • 3 cups broccoli florets (about 1 medium head)
  • 1 large bell pepper, any color, sliced into 1-inch strips
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Fresh parsley or thyme for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or foil.
  2. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the garlic powder, smoked paprika, oregano, onion powder, salt, and black pepper.
  3. Drizzle the chicken with 1.5 tablespoons of the olive oil and rub it all over. Sprinkle the seasoning mix evenly over the chicken, rubbing it in to coat. Set aside.
  4. Place the potatoes, broccoli, bell pepper, and onion on the prepared sheet pan. Drizzle with the remaining 1.5 tablespoons of olive oil and a good pinch of salt and pepper. Toss with your hands until evenly coated.
  5. Push the vegetables to the perimeter of the pan, creating a space in the center. Place the seasoned chicken thighs in the empty space.
  6. Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  7. Let the chicken rest on the pan for 5 minutes. Garnish with fresh herbs if desired, then serve.

Notes

For even cooking, cut vegetables into uniform sizes. Do not overcrowd the pan; use two pans if doubling the recipe. Chicken breasts can be used but reduce cook time slightly to prevent drying. Recipe is easily customizable with other vegetables like cauliflower, carrots, or zucchini.

Nutrition

Find it online: https://www.stacksipsnack.com/sheet-pan-chicken-veggies/