Description
Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.
Yield: 4Servings | Serving Size: 2thighs + veggies
Ingredients
For the Seasoning:
1teaspoonkosher salt
1/2teaspoononion powder
1/2teaspoondried oregano
1/2teaspoondried basil
1/4teaspoonthyme
1/2teaspoonsugar, omit for Paleo and Whole 30
1/8teaspoonblack pepper
1clovecrushed garlic
3tablespoonsolive oil
2tablespoonsred wine vinegar
For the sheetpan:
cooking spray
84 oz each boneless skinless chicken thighs, trimmed of fat
1/2tspkosher salt
12ounceszucchini, diced into 1-inch pieces
3carrots, peeled and diced into 1-inch pieces
1red bell pepper, cut into 1-inch pieces
1yellow bell pepper, cut into 1-inch pieces
1red onion, cut into 1-inch pieces
chopped parsley for garnish
Instructions
Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
- Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
- Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
Last Step:
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Notes
Freezer Friendly
1. Let the cooked dish cool completely.
2. Portion it into freezer containers and freeze for up to 3 months.
3. To serve, thaw in the refrigerator overnight.
4. Reheat in a 325°F oven until warmed through 20 minutes.
Nutrition
Serving: 2thighs + veggies, Calories: 429kcal, Carbohydrates: 15.5g, Protein: 46.5g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 214mg, Sodium: 672.5mg, Fiber: 4g, Sugar: 4.5g
