Name: Sheet Pan Chicken and Veggies Recipe (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Chicken thighs-boneless, skinless; 1 Broccoli-cut into florets; 1 Red onion-cut into wedges; 1 Bell pepper-sliced; 1 lb Baby potatoes-halved; 2 tbsp Olive oil; 1 tsp Garlic powder; 1 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper

Recipe tier

A simple and flavorful weeknight meal. Chicken and your favorite vegetables roasted together on one pan for easy cleanup.

Total 45 min

Serves 4

Steps 7

Ingredients 10

Soundtrack the cook

Soul kitchen · 59 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken thighs-boneless, skinless
Vegetables
1 225 g Broccoli-cut into florets
1 150 g Red onion-cut into wedges
1 200 g Bell pepper-sliced
1 lb 450 g Baby potatoes-halved
Seasoning
2 tbsp 30 mL Olive oil
1 tsp 5 mL Garlic powder
1 tsp 5 mL Paprika
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper

Equipment

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Instructions

🎙️ Cook with voice coach

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.
Place the Chicken on top of the Vegetables.
Bake for 30-35 minutes, or until the Chicken is cooked through and the Vegetables are tender.
Let cool slightly before serving.