Sheet Pan Chicken and Veggies

This sheet pan chicken and veggies recipe is so juicy and full of flavor that it'll have your family begging for seconds! Plus, it's quick and easy to make which is why it's the perfect dinner for busy weeknights.

Course Main Course

Cuisine American

Keyword chicken and veggies, sheet pan chicken, sheet pan chicken and veggies, sheet pan meal

Prep Time 15

Cook Time 45

Total Time 1

Servings Serves

Calories 407kcal

Equipment

Ingredients

1/4 cup olive oil + 1 TBL
3-4 cloves garlic minced
1 lemon
1 tbsp fresh thyme
6 Chicken Thighs bone in
1/2 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 red pepper
1 yellow pepper
1 green pepper
1 red onion chopped chunky
2 cups mushrooms sliced

Instructions

Combine oil, garlic, lemon juice and thyme in a small mixing bowl. Whisk to combine.
1/4 cup olive oil + 1 TBL, 3-4 cloves garlic, 1 lemon, 1 tbsp fresh thyme
In a large bowl or on the sheet pan, sprinkle the chicken with the onion powder, salt and pepper.
6 Chicken Thighs, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp pepper
Place the seasoned thighs in a gallon size bag, then add the lemon garlic marinade. Seal the bag and massage the marinade into the chicken. Once the chicken is evenly coated, place the bag of chicken into the refrigerator. The longer you marinate, the more flavorful your chicken will be. (One hour or more is optimal but as long as you give it 15 minutes, you’re good to go)
Chop vegetables into bite size pieces and place in a large bowl. Add a tablespoon of olive oil and salt and pepper to taste. Toss until the vegetables are coated.
1 red pepper, 1 yellow pepper, 1 green pepper, 1 red onion, 2 cups mushrooms
Preheat oven to 375°
Place the marinated chicken thighs on a rimmed baking sheet and bake for 20 minutes.
After 20 minutes, add the vegetables to the chicken and cook for another 25 minutes, or until the chicken is golden brown and your meat thermometer reads 165°
Garnish with fresh thyme (optional) and serve hot.

Notes

If you're using different cuts of chicken, don't forget to change the amount of time you cook them for. Larger pieces, such as bone in breasts, should be cooked for about 30 minutes before you add the vegetables.

Nutrition