Description
A simple and flavorful sheet pan dinner featuring juicy boneless skinless chicken thighs roasted alongside a medley of colorful vegetables. Perfect for an easy weeknight meal with minimal cleanup.
Ingredients
8 boneless skinless chicken thighs (about 1.5 pounds)
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
1 cup baby carrots
2 cups broccoli florets
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto both sides of each thigh.
Place the seasoned chicken thighs in the center of the prepared sheet pan, spacing them evenly.
Arrange the red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, and broccoli florets around the chicken thighs in a single layer.
Drizzle the minced garlic and remaining 1 tablespoon of olive oil over the vegetables. Toss the vegetables gently to coat them evenly with oil and garlic.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven. Drizzle fresh lemon juice over the chicken and vegetables.
Sprinkle chopped fresh parsley on top for garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes