Sheet Pan Chicken and Vegetables (Easy Sheet Pan Dinner)
Crispy chicken thighs and roasted vegetables cooked on one tray. A hands-off healthy dinner with almost no cleanup.
Published
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
Sheet pan dinners are the closest thing to a meal that cooks itself. Chop, toss, and let the oven do the work while you do something else.
Swap the vegetables
Broccoli, cauliflower, carrots, sweet potato, Brussels sprouts and green beans all work. Hard vegetables go in with the potatoes; soft ones go in with the chicken.
Ingredients
- 700 g (1.5 lb) boneless chicken thighs
- 500 g baby potatoes, halved
- 1 red onion, cut into wedges
- 1 zucchini, cut into chunks
- 1 bell pepper, cut into chunks
- 3 tbsp olive oil
- 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp dried oregano
- 1 tsp salt and black pepper
- Lemon wedges, to serve
Instructions
- Heat the oven to 220 °C (425 °F).
- Toss the potatoes with 1 tbsp oil and a pinch of salt on a large tray and roast for 10 minutes.
- Meanwhile, toss the chicken and remaining vegetables with the rest of the oil and the spices.
- Add everything to the tray in a single layer, chicken on top.
- Roast for 20–25 minutes, until the chicken reaches 75 °C (165 °F) and the vegetables are golden.
- Serve with lemon wedges.
Nutrition per serving
- kcal
- 420
- Protein
- 34 g
- Carbs
- 28 g
- Fat
- 19 g
Tips
- Don’t crowd the tray: use two trays if needed so the vegetables roast instead of steaming.
- Chicken breast works too, cut into large chunks and added for the last 15 minutes.
- Divide into containers for 4 days of lunches.
