Description
A quick and flavorful one-pan meal featuring juicy chicken thighs, succulent shrimp, and a medley of roasted vegetables, all seasoned with garlic, lemon, and herbs for an easy dinner.
Ingredients
1 pound boneless, skinless chicken thighs, trimmed
12 ounces raw shrimp, peeled and deveined
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 1-inch wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zested and juiced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a large bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, dried oregano, salt, black pepper, lemon zest, and lemon juice. Stir to mix well.
Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let it sit for 5 minutes while preparing vegetables.
Add the red bell pepper, yellow bell pepper, zucchini, and red onion to the bowl with the remaining 1 tablespoon olive oil. Toss to coat the vegetables with the seasoning mixture.
Spread the vegetables evenly on the prepared baking sheet. Place the marinated chicken thighs on top of the vegetables.
Roast in the preheated oven for 15 minutes.
Remove the baking sheet from the oven. Add the shrimp evenly around the chicken and vegetables. Return to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the shrimp are pink and opaque.
Remove from oven and sprinkle fresh chopped parsley over the entire sheet pan meal.
Serve immediately, spooning some of the roasted vegetables and pan juices alongside the chicken and shrimp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes