sheet pan meals
This hearty sheet pan meal combines tender chicken thighs with a colorful assortment of roasted vegetables. It is a convenient and flavorful option for busy weeknight dinners, all cooked on one pan for easy cleanup.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring spoons
- 1 measuring cups
- 1 cutting board
- 1 cooking spoon or spatula
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 lbs.
- 2 cups baby potatoes, halved About 1 pound.
- 2 cups broccoli florets About 1 pound.
- 1 piece red bell pepper, sliced
- 1 piece yellow onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste grams salt
- to taste grams pepper
- grams fresh parsley for garnish Optional.
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken thighs, baby potatoes, broccoli, bell pepper, onion, and minced garlic.
- Drizzle olive oil over the mixture and sprinkle with oregano, paprika, salt, and pepper. Toss everything together until well coated.
- Spread the chicken and vegetables evenly onto the baking sheet, making sure they are in a single layer for even cooking.
- Bake in the preheated oven for 35 to 40 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly browned.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if desired.
- Serve hot and enjoy!
Notes
You can customize the vegetables based on what you have available or prefer. Zucchini, carrots, or asparagus are great options.
For meal prep, you can marinate the chicken and chop the vegetables in advance, storing them in the refrigerator until you're ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or in the oven until warm.