Description
Experience the mouthwatering delight of sheet pan chicken—a perfect blend of juicy chicken thighs and colorful, roasted vegetables. This one-pan wonder is not only easy to prepare but also delivers maximum flavor with minimal effort. Ideal for busy weeknights or family gatherings, each bite boasts a golden-crisp exterior and tender interior, making it an instant favorite that will impress everyone at your table.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
- In a bowl, coat chicken thighs with olive oil, garlic powder, oregano, salt, and pepper.
- Place seasoned chicken on the baking sheet. Surround with chopped bell pepper and zucchini tossed in olive oil and seasonings.
- Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh (approx. 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 120mg
Keywords: Swap in seasonal vegetables like carrots or broccoli for added variety. For extra flavor, marinate the chicken in your favorite sauce prior to cooking.