Sheet Pan Chicken with Roasted Vegetables
fromthecrispychef.comthecrispychef.com/sheet-pan-chicken-with-roasted-vegetables
This easy one-pan dinner pairs juicy chicken thighs with perfectly roasted vegetables — a healthy, comforting meal with minimal cleanup. Ideal for busy weeknights, it’s hearty, colorful, and packed with flavor from garlic, herbs, and a squeeze of lemon.
Ingredients
Instructions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.
Pat chicken dry. Mix olive oil, garlic powder, paprika, thyme, salt, pepper, and lemon juice. Rub mixture over chicken and set aside.
Toss all vegetables with olive oil, salt, pepper, and Italian seasoning until evenly coated.
Spread vegetables on the sheet pan. Nestle chicken thighs skin-side up among them, spacing everything evenly.
Roast for 35–45 minutes, until chicken reaches 165°F (74°C) and veggies are golden. Stir vegetables halfway through.
Let chicken rest for 5 minutes. Garnish with fresh herbs or lemon. Serve directly from the pan.
Nutrition
- Calories
- 380 kcal
- Carbohydrate Content
- 18 g
- Protein Content
- 32 g
- Fat Content
- 22 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 110 mg
- Sodium Content
- 440 mg
- Fiber Content
- 3 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 11.4 g
- Serving Size
- 1 serving
