Description
Experience the joy of effortless cooking with this Easy Sheet Pan Chicken and Vegetables recipe. Juicy boneless skinless chicken thighs are perfectly roasted alongside vibrant bell peppers, zucchini, and red onion. Drizzled with olive oil and seasoned with garlic powder and Italian herbs, this lively dish comes together in one pan—ideal for busy weeknights or casual gatherings. With minimal prep and clean-up, you’ll enjoy a delightful meal that impresses family and friends alike.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, sliced
- 1 medium red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- Chop bell peppers and zucchini into bite-sized pieces; cut red onion into wedges.
- Arrange vegetables on one side of the sheet pan; nestle chicken thighs among them.
- Drizzle everything with olive oil and sprinkle garlic powder, dried herbs, salt, and pepper evenly.
- Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Serve directly from the pan or plate for an appealing presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg