Description
A quick and easy weeknight dinner featuring juicy chicken thighs and roasted vegetables on a single sheet pan. This recipe is designed for busy parents, requiring minimal prep and cleanup while delivering maximum flavor.
Ingredients
- 2 pounds (900g) boneless, skinless chicken thighs
- 3 tablespoons (45ml) extra virgin olive oil
- 1 large red onion (about 250g), cut into 1-inch wedges
- 2 medium bell peppers (any color), chopped (about 300g)
- 2 cups (200g) broccoli florets
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 medium lemon, for squeezing
Instructions
- Preheat oven to 425°F (220°C). Line a large half-sheet pan (18×13 inches) with parchment paper.
- Pat chicken thighs dry with paper towels. If pieces are very large, cut them into bite-sized chunks for even cooking. Place in a large mixing bowl.
- Chop red onion, bell peppers, and broccoli into uniform sizes. Add them to the bowl with the chicken.
- In a small bowl, whisk together olive oil, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper.
- Pour the oil and spice mixture over the chicken and vegetables. Toss thoroughly with hands or a large spoon until everything is evenly coated.
- Transfer the mixture to the prepared sheet pan. Spread it out in a single layer, ensuring pieces are not crowded to allow for roasting rather than steaming.
- Bake for 20-25 minutes. At the 15-minute mark, stir the contents to ensure even browning.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and vegetables are tender with slightly charred edges.
- Remove from oven and immediately squeeze fresh lemon juice over the top. Taste and adjust seasoning if needed. Serve hot.
Notes
[‘Do not crowd the pan; cook in two batches if necessary to ensure vegetables roast instead of steam.’, ‘Chicken thighs are preferred over breasts as they stay juicier at high heat.’, ‘The lemon juice at the end is crucial for cutting through the richness and brightening the flavor.’, ‘Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.’, ‘Reheat in the oven at 350°F to maintain crispiness; microwaving may make chicken rubbery.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, chicken thighs, easy weeknight meal, back to school dinner, gluten-free, dairy-free, one pan meal, healthy chicken recipe