Sheet Pan Chicken and Veggies
A quick and easy one-pan meal combining juicy chicken thighs and colorful vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For coating the chicken and veggies
- 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 3 cups broccoli florets
- 1 bell pepper chopped
- 1/2 red onion chopped
- 1/2 cup diced tomatoes
Spices
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
Preparation
- Place the cubed chicken and diced vegetables in a large bowl.
- Add the olive oil, salt, oregano, basil, garlic powder, black pepper, and paprika to the bowl.
- Toss everything together until all the ingredients are well coated.
- Line a sheet pan with foil for easy cleanup and spread the chicken and vegetable mixture in a single layer on the pan.
Cooking
- Bake in a preheated oven at 475°F (245°C) for 15 minutes, or until the chicken is fully cooked and the vegetables are fork-tender.
Notes
Serve as is or pair with warm bread or rice. Drizzle with balsamic glaze for extra flavor. Great as leftovers; store in an airtight container in the refrigerator for up to three days.