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Sheet Pan Chicken & Veggies

Sheet Pan Chicken & Veggies
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This easy Sheet Pan Chicken & Veggies recipe combines tender, juicy chicken with a colorful mix of roasted vegetables for a healthy, flavorful one-pan meal. Perfect for busy weeknights, it offers a balance of lean protein and nutritious veggies with minimal cleanup. Customize it with your favorite seasonings and vegetables for a delicious, hassle-free dinner.

Ingredients

Scale

Protein

  • 4 bone-in, skin-on chicken thighs or 4 boneless chicken breasts

Vegetables

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 1 medium red onion, cut into wedges

Seasonings & Extras

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and black pepper, to taste
  • Juice of 1 lemon (or zest of 1 lemon)

Instructions

  1. Prep your chicken and veggies: Pat the chicken dry with paper towels to help the skin crisp up during roasting. Chop all vegetables into even-sized pieces to ensure uniform cooking.
  2. Season everything well: Drizzle olive oil over the chicken and vegetables. Sprinkle with salt, pepper, minced garlic, rosemary, and thyme. Toss the vegetables gently to coat evenly and rub the seasoning mixture onto the chicken pieces thoroughly.
  3. Arrange on the sheet pan: Place the chicken pieces skin-side up on a rimmed baking sheet, spacing them apart. Nestle the vegetables around the chicken, making sure they are spread out and not overcrowded for even roasting.
  4. Roast until golden and tender: Bake in a preheated oven at 425°F (220°C) for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender with caramelized edges. Start checking doneness around 25 minutes to prevent overcooking.
  5. Finish and serve: Remove from the oven and squeeze fresh lemon juice over the chicken and vegetables. Garnish with fresh herbs if desired, then serve warm.

Notes

  • For extra crispy chicken skin, always pat the chicken dry before seasoning and roasting.
  • Cut vegetables into uniform sizes to ensure even cooking.
  • Avoid overcrowding the pan to allow proper roasting instead of steaming.
  • Use a rimmed baking sheet to catch juices and handle easily in the oven.
  • Check chicken temperature early as ovens vary in heat intensity.
  • This recipe is naturally gluten-free and can be adapted to paleo diets by skipping processed ingredients.

Nutrition

Keywords: sheet pan chicken, roasted chicken and vegetables, healthy chicken dinner, one-pan meal, easy chicken recipe, gluten free chicken dinner

Find it online: https://lillysplate.com/sheet-pan-chicken-veggies/