Easy Sheet Pan Chicken & Vegetables – No Mess, All Flavor

This One-Pan Chicken & Veggie recipe is a weeknight lifesaver. Juicy, seasoned chicken roasted alongside colorful veggies on a single tray means minimal cleanup and maximum flavor!

Yields: 4 servings
Prep time: 15 minutes
Cook time: 35-40 minutes

🌟 Why You’ll Love It:

• One pan = minimal dishes
• Great for meal prep
• Full of protein, fiber, and vitamins
• Customizable with your favorite veggies or spices
• Delicious hot or as leftovers

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 pound small potatoes, quartered
• 1 pound broccoli florets
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: lemon wedges for serving

Equipment:

• Large baking sheet

Instructions:

Step 1: Preheat the oven and prepare the baking sheet.

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, or lightly grease it with cooking spray.

Step 2: Toss the vegetables with olive oil and seasonings.

• In a large bowl, combine the quartered potatoes, broccoli florets, and red onion wedges. Drizzle with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.

Step 3: Arrange the vegetables on the baking sheet.

• Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Step 4: Season the chicken thighs.

• In the same bowl (no need to wash it), drizzle the chicken thighs with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Rub the seasonings into the chicken.

Step 5: Add the chicken to the baking sheet.

• Place the seasoned chicken thighs among the vegetables on the baking sheet, ensuring there is some space between each piece.

Step 6: Bake the chicken and vegetables.

• Transfer the baking sheet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly browned.

Step 7: Serve.

• Carefully remove the baking sheet from the oven. Serve the baked chicken thighs and vegetables immediately. Garnish with lemon wedges, if desired. Enjoy!

💡 Pro Tips

✔ Even cooking: Cut potatoes small (or parboil for 5 mins first).
✔ Extra flavor: Add lemon slices to the pan before baking.
✔ Veggie swaps: Try carrots, Brussels sprouts, or asparagus.

🍽 Serving Ideas

• With grains: Over quinoa or couscous.
• Low-carb: Serve with a side salad.
• Meal prep: Divide into containers for lunches.

📊 Nutrition (Per Serving)

Calories: ~400 | Protein: 28g | Fat: 22g | Carbs: 25g | Fiber: 5g

🌱 Variations

• Honey mustard: Glaze chicken with 2 tbsp honey + 1 tbsp Dijon before baking.
• Mediterranean: Add olives and feta after baking.
• Spicy: Toss veggies with ½ tsp chili flakes.

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