Description
Sheet Pan Chicken Recipes are a delightful way to enjoy a wholesome meal with minimal cleanup. This recipe features succulent, boneless chicken thighs roasted alongside vibrant and colorful vegetables, creating a visually appealing and satisfying dish. Perfect for busy weeknights or entertaining guests, this easy-to-make recipe ensures delicious flavors in every bite while allowing for customization based on seasonal ingredients.
Ingredients
Scale
- 4 boneless skinless chicken thighs (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 2 bell peppers (red and yellow), sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 2 tsp dried oregano
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the chicken thighs with olive oil, oregano, salt, and pepper until fully coated.
- Prepare the vegetables by halving the baby potatoes and slicing the bell peppers and onion.
- Spread all ingredients evenly on a baking sheet.
- Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Drizzle balsamic vinegar over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg