Description
Sheet pan chicken is a delightful and effortless meal that combines juicy boneless, skinless chicken thighs with a colorful medley of roasted vegetables, all seasoned to perfection. This one-pan wonder not only saves time on cleanup but also impresses family and friends with its vibrant presentation and rich flavors. Perfect for busy weeknights or special gatherings, this dish creates memorable moments around the dinner table.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, sliced
- 1 cup red onion, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken thighs with olive oil, garlic powder, Italian seasoning, salt, and pepper; mix until well-coated.
- Add chopped bell peppers, zucchini, and red onion to the bowl and toss to combine.
- Spread the mixture evenly on a large baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Allow to rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
Keywords: Feel free to customize the vegetables based on seasonal availability or personal preference. For added flavor, consider incorporating spices like smoked paprika or fresh herbs.