Sheet Pan Chicken with Colorful Veggies
Indulge in the comforting flavors of sheet pan chicken, where juicy boneless thighs meet a medley of vibrant roasted vegetables. This one-pan wonder not only simplifies dinner but also delivers a delightful culinary experience that brings the family together. Perfect for busy weeknights or gatherings, this dish promises minimal cleanup and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups bell peppers (mixed colors), chopped
- 1 medium red onion, sliced
- 3 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the chicken thighs on a large sheet pan and surround them with chopped bell peppers and onion slices.
- Drizzle everything with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Rub the seasonings into the chicken.
- Toss the veggies lightly to coat them in the oil and seasonings, ensuring even spacing on the pan.
- Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Squeeze fresh lemon juice over the dish before serving for added brightness.
Nutrition
- Serving Size: 1/4 recipe (approximately 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg