Sheet-Pan Chicken and Veggies is the ultimate one-pan meal, perfect for busy weeknights. This dish combines juicy, tender chicken with a variety of roasted vegetables, all seasoned with a simple yet flavorful blend of herbs and spices. The beauty of this recipe is its versatility—you can mix and match the vegetables based on what’s in season or what you have on hand. It’s healthy, easy to prepare, and results in a delicious, well-rounded meal with minimal cleanup!
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 2 cups broccoli florets
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 carrots, sliced
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme, oregano, paprika, salt, and pepper.
- Place the chicken breasts or thighs in the center of the sheet pan. Arrange the broccoli, bell pepper, zucchini, onion, and carrots around the chicken.
- Drizzle the olive oil mixture over both the chicken and vegetables, making sure everything is evenly coated.
- Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- Remove from the oven and garnish with fresh parsley if desired.
Serve this delicious sheet-pan meal hot, and enjoy the simplicity of a healthy and flavorful dinner all made in one pan!
