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Sheet pan chicken and veggies

Sheet Pan Chicken and Veggies

An easy one-pan dinner with juicy roasted chicken and colorful veggies, seasoned simply and finished with lemon.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs (or breasts)
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tbsp Dijon mustard (optional)
  • 1 tbsp lemon juice (optional)
Veggies
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 2 zucchini, sliced
  • 1 cup cherry tomatoes (optional, add later)
To finish
  • parsley or basil, lemon wedges, Parmesan (optional)

Method
 

  1. Preheat. Heat oven to 425F. Line a large sheet pan with parchment (or lightly oil).
  2. Season chicken. In a bowl, toss chicken with 1 tablespoon olive oil, Italian seasoning, garlic powder, paprika, salt, pepper, Dijon, and lemon juice (if using).
  3. Season veggies. In a second bowl, toss broccoli, bell pepper, onion, and zucchini with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
  4. Arrange. Spread veggies on the sheet pan in an even layer. Nestle chicken among the veggies, leaving space between pieces.
  5. Roast. Roast 18 to 22 minutes (thighs) or 15 to 18 minutes (breast cutlets), then add cherry tomatoes if using. Continue roasting 5 to 8 minutes more, until chicken is cooked through (165F) and veggies are browned and tender.
  6. Finish and serve. Rest chicken 5 minutes. Finish with herbs, lemon, and Parmesan if you want. Serve hot.

Notes

  • For crispier edges, broil 1 to 2 minutes at the end (watch closely).
  • If using dense veggies like carrots or sweet potatoes, cut small and roast them 8 to 10 minutes before adding quicker veggies and chicken.
  • Leftovers keep 4 days in the fridge and are great in bowls and salads.