sheet pan meal prep
This easy sheet pan meal prep features succulent chicken thighs paired with colorful roasted vegetables, making a nutritious and flavorful dish. Perfect for weeknight dinners or meal prep for the week ahead, this recipe is designed to serve four people.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 spoon or spatula
- 1 cooking spray or parchment paper
Ingredients
- 4 pieces medium bone-in, skin-on chicken thighs Approximately 1.5 lb.
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 piece red bell pepper, chopped
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Line the baking sheet with parchment paper or spray it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and pepper. Mix well to form a marinade.
- Add the chicken thighs to the bowl and coat them evenly with the marinade.
- Place the marinated chicken thighs on one side of the prepared baking sheet.
- In the same bowl, add the broccoli, carrots, and chopped red bell pepper. Toss them in the remaining marinade until evenly coated. Spread the vegetables on the other side of the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once done, remove from the oven and let it rest for a few minutes.
- Garnish with fresh parsley if desired and serve hot.
Notes
Feel free to swap in your favorite vegetables, such as zucchini or asparagus, based on seasonal availability.
This dish is great for leftovers and can be stored in an airtight container in the fridge for up to 4 days.
To reheat, warm in the oven or microwave until heated through.