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sheet pan meals

sheet pan meals

This delicious and nutritious sheet pan meal features juicy chicken thighs roasted alongside colorful seasonal vegetables. It's perfect for a hassle-free dinner, requiring minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large baking sheet (rimmed)
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 aluminum foil (optional for easy cleanup)

Ingredients
  

  • 4 pieces chicken thighs (bone-in, skin-on)
  • 2 cups broccoli florets
  • 2 cups baby carrots
  • 1 piece red bell pepper, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste none salt
  • to taste none pepper
  • 1 piece lemon, sliced (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line the baking sheet with aluminum foil if desired for easy cleanup.
  • In a mixing bowl, combine the olive oil, garlic powder, onion powder, thyme, smoked paprika, salt, and pepper. Mix well to create a marinade.
  • Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow them to marinate for about 10 minutes while you prepare the vegetables.
  • On the prepared baking sheet, arrange the broccoli florets, baby carrots, and red bell pepper slices. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss the vegetables to coat evenly.
  • Nestle the marinated chicken thighs among the vegetables on the sheet pan.
  • Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the vegetables are tender.
  • Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with lemon slices before serving.

Notes

This recipe is versatile; feel free to substitute other vegetables such as zucchini, asparagus, or sweet potatoes.
For extra flavor, you can add a splash of balsamic vinegar or soy sauce to the vegetables before roasting.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.