Sheet Pan Chicken with Vegetables
Sheet Pan Chicken with Vegetables
A hearty and healthy meal in one pan with minimal fuss! Cooking chicken and vegetables together blends the flavors for this fast, tasty meal.
Ingredients
- 6 boneless, skinless chicken thighs
- 1 medium head broccoli
- 3 large carrots
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- Cooking oil spray
Instructions
- Preheat oven to 400 degrees.
- Wash broccoli and scrub carrots. Cut carrots into 1/2-inch pieces. Chop broccoli into large florets.
- Trim any excess fat from chicken thighs.
- In a small bowl, combine Italian seasoning, salt, garlic powder, onion powder and black pepper. Set aside.
- Line a large baking sheet with foil. Spray lightly with cooking spray. Place chicken on prepared sheet and brush with one tablespoon of the olive oil. Reserve remaining oil.
- Sprinkle chicken with about a tablespoon of the seasoning mixture.
- In a large bowl, combine vegetables, reserved seasoning and reserved oil. Stir well to coat completely.
- Arrange vegetables around chicken on baking sheet. Bake for 20-25 minutes or until chicken reaches an internal temperature of 165 degrees.
Notes
Smart Shopping Tips
- Frozen chicken thighs or breasts are a great item to have on hand for quick, healthy meals. Thaw overnight in the refrigerator.
- Broccoli should be firm and bright green without yellowing or brown florets.
- Fresh vegetables that are precut can save you prep time, but they will be more expensive.
- Use any combination of vegetables. Cut dense vegetables such as potatoes or winter squash into smaller chunks or thin slices.
- Vary the seasonings for your family’s taste. Try adding paprika or any dried or fresh herbs you like.
- Use chicken breasts in place of thighs.
- Try adding savory vegetables such as onions or mushrooms.
- Frozen vegetables are a great staple to have on hand and can be used in this recipe.