Looking for a delicious, hassle-free dinner that brings the whole family to the table? Look no further than this mouthwatering Sheet Pan Chicken Dinner! Bursting with flavor and vibrant colors, this one-pan wonder combines tender chicken thighs with a medley of mixed vegetables, all roasted to perfection. With just 15 minutes of prep and a mere 40 minutes in the oven, you’ll have a satisfying meal that’s not only easy to make but also easy to clean up. Ready to elevate your weeknight dinners? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (e.g., bell peppers, zucchini)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Pat chicken thighs dry with paper towels to ensure crispy skin. This helps remove excess moisture and promotes better browning.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper to create a seasoning blend.
- Wash and chop mixed vegetables into uniform, bite-sized pieces to ensure even cooking. Aim for roughly 1-inch chunks.
- Arrange chicken thighs skin-side up on the sheet pan, leaving space between each piece for even heat circulation.
- Scatter chopped vegetables around the chicken thighs, ensuring they are in a single layer.
- Drizzle the prepared seasoning mixture over both chicken and vegetables, using a brush or spoon to coat evenly.
- Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Optionally, garnish with fresh herbs like parsley or thyme for added flavor and presentation.
Tips
- Pat the Chicken Dry: For that perfectly crispy skin, don’t skip the step of patting your chicken thighs dry with paper towels. This removes excess moisture and ensures a beautiful golden-brown finish.
- Uniform Vegetable Sizes: Cut your vegetables into uniform, bite-sized pieces (about 1 inch) to promote even cooking. This way, everything finishes at the same time, ensuring tender veggies that complement the chicken perfectly.
- Space it Out: When arranging the chicken and vegetables on the sheet pan, make sure there’s space between each piece. This allows the heat to circulate properly, resulting in even roasting and preventing sogginess.
- Flavor Boost: Don’t be shy with the seasoning! Make sure to coat both the chicken and the vegetables thoroughly with the olive oil and spice mixture for maximum flavor.
- Rest Before Serving: After roasting, let the chicken rest for about 5 minutes before serving. This helps the juices redistribute, keeping the meat juicy and flavorful.
- Garnish for Appeal: For an extra touch of freshness, consider garnishing your dish with fresh herbs like parsley or thyme before serving. It adds a pop of color and enhances the overall presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 140mg
