Sheet Pan Chicken And Veggies
A simple and flavorful weeknight meal featuring chicken and your favorite vegetables roasted on a single sheet pan.
1.5 lbs
Chicken thighs-bone-in, skin-on
1 lb
Broccoli florets
1
Red onion-cut into wedges
1
Bell pepper-sliced
2 tbsp
Olive oil
See all 9 ingredients ↓
A simple and flavorful weeknight meal featuring chicken and your favorite vegetables roasted on a single sheet pan.
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the Chicken with 1 tbsp Olive oil, Garlic powder, Paprika, Salt, and Pepper.
- In a separate bowl, toss the Vegetables with the remaining 1 tbsp Olive oil, Salt, and Pepper.
- Spread the Vegetables in a single layer on a large baking sheet.
- Arrange the Chicken pieces among the Vegetables.
- Bake for 30-35 minutes, or until the Chicken is cooked through and the Vegetables are tender.
- Let rest for 5 minutes before serving.
Ingredients
4
- Chicken
- 1.5 lbs Chicken thighs-bone-in, skin-on
- Vegetables
- 1 lb Broccoli florets
- 1 Red onion-cut into wedges
- 1 Bell pepper-sliced
- Seasoning
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Equipment
- Large baking sheet
- Large bowl
- Small bowl
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the Chicken with 1 tbsp Olive oil, Garlic powder, Paprika, Salt, and Pepper.
- In a separate bowl, toss the Vegetables with the remaining 1 tbsp Olive oil, Salt, and Pepper.
- Spread the Vegetables in a single layer on a large baking sheet.
- Arrange the Chicken pieces among the Vegetables.
- Bake for 30-35 minutes, or until the Chicken is cooked through and the Vegetables are tender.
- Let rest for 5 minutes before serving.
Nutrition per serving
Calories
450
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