Description
This one pan chicken and veggies recipe is an effortless dinner packed with vibrant flavors, juicy chicken, and crisp-tender vegetables. It’s perfect for family dinners, meal prep, or impressing guests, with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, paprika, garlic powder, oregano, thyme, salt, and pepper.
- In a separate large bowl, toss the broccoli florets, bell pepper pieces, and red onion wedges with the remaining 2 tablespoons of olive oil, salt, and pepper.
- Arrange the seasoned chicken and vegetables in a single layer on a large baking sheet. Ensure everything is spread out for even cooking.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve your delicious one pan chicken and veggies hot.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- Feel free to substitute other vegetables like zucchini, carrots, or Brussels sprouts.
- Lemon herb one pan chicken and veggies can be achieved by adding lemon zest and juice in the last few minutes of baking.
- This easy sheet pan chicken and vegetables is great for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg