If you’re looking for a delicious, easy-to-make meal that’s perfect for busy weeknights or lazy weekends, this Sheet Pan Roasted Chicken and Veggies recipe is just what you need.
It’s packed with flavor, requires minimal cleanup, and is incredibly versatile.
Here’s a step-by-step guide to making this hearty dish.
Ingredients
Veggies:
- 3 cups broccoli florets
- 2 1/2 cups cauliflower florets
- 1 large onion, chopped
- 2 bell peppers (red, orange, or yellow), chopped
- 2 tablespoons avocado oil
- 1/2 tablespoon garlic salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon black pepper
Chicken:
- 3 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons avocado oil
- 1/2 tablespoon garlic salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon pink salt
Extra:
- Fresh parsley for garnish
Instructions
- Preheat the Oven
Start by preheating your oven to 425°F (220°C). This ensures that everything cooks evenly and gets that perfect roasted texture. - Prepare the Chicken
Take your chicken thighs, wash and dry them with paper towels. Trim off any excess fat and cut the thighs in half if they’re particularly large. Set them aside while you get your veggies ready. - Prepare the Vegetables
Cut the broccoli and cauliflower into bite-sized florets. Chop the bell peppers and onion into similarly sized pieces. This helps them cook evenly and ensures that every bite has a mix of flavors. - Season the Veggies
Line a baking sheet with foil for easy cleanup. Spread the broccoli, cauliflower, bell peppers, and onion on the baking sheet. Drizzle with 2 tablespoons of avocado oil, then sprinkle with 1/2 tablespoon each of garlic powder, onion powder, and garlic salt, along with 1/2 teaspoon of black pepper. Toss everything together to ensure an even coating of the oil and seasonings. Spread the veggies out in a single layer on the sheet. - Prepare the Chicken Seasoning
In a small ramekin or bowl, combine 3 tablespoons of avocado oil with 1/2 tablespoon each of garlic salt, garlic powder, onion powder, and smoked paprika. Add 1 teaspoon of black pepper and 1/2 teaspoon of pink salt. Mix well to create a flavorful seasoning paste. - Season the Chicken
Brush both sides of the chicken thighs with the seasoning mixture. Make sure each piece is well-coated. Arrange the seasoned chicken thighs on top of the vegetables on the baking sheet. - Bake
Place the baking sheet in the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender and slightly caramelized. - Garnish and Serve
Once done, remove the baking sheet from the oven. Let the chicken rest for a few minutes, then garnish with freshly chopped parsley. This adds a touch of color and a fresh flavor to the dish.
Tips
- Veggie Varieties: Feel free to swap out or add other vegetables based on what you have on hand. Carrots, zucchini, or sweet potatoes would work great.
- Chicken Variations: If you prefer chicken breasts, they can be used instead of thighs. Just be mindful that they might cook a bit faster.
- Clean-Up: Using foil on your baking sheet makes clean-up a breeze. You can also use parchment paper if you prefer.
This Sheet Pan Roasted Chicken and Veggies is a one-pan wonder that combines tender chicken with flavorful, roasted vegetables.
It’s a complete meal that’s sure to satisfy.
Enjoy your delicious and nutritious dinner!