Description
Experience the ultimate weeknight dinner with this sheet pan chicken and veggies recipe! Juicy boneless chicken thighs roast alongside colorful, crisp vegetables for a meal that’s not just easy to prepare, but also brimming with flavor. Perfect for busy schedules, this one-pan dish makes cleanup a breeze while delivering a delightful dining experience that brings family and friends together around the table.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 bell peppers (mixed colors), sliced
- 1 medium zucchini, sliced into rounds
- 1 large red onion, cut into wedges
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Season chicken thighs generously with salt, pepper, and Italian seasoning.
- In a bowl, combine bell peppers, zucchini, and red onion with olive oil, salt, and pepper; toss until well-coated.
- Place the seasoned chicken in the center of the baking sheet and surround it with the vegetable mixture.
- Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender-crisp.
- Serve hot drizzled with any pan juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of recipe
- Calories: 384
- Sugar: 5g
- Sodium: 525mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 112mg