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Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies
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This easy Sheet Pan Chicken and Veggies recipe offers a quick, healthy, and delicious one-pan meal. Featuring juicy chicken thighs roasted alongside vibrant baby potatoes, bell peppers, and broccoli, all seasoned with herbs and garlic then finished with a fresh lemon squeeze, it delivers bold flavors and perfect textures with minimal effort and cleanup. Ideal for busy weeknights or family dinners, this versatile recipe is wholesome, flavorful, and ready in under 40 minutes.

Ingredients

Scale

Protein and Vegetables

  • 4–6 chicken thighs, bone-in and skin-on
  • 1 pound baby potatoes, halved
  • 2 bell peppers, sliced
  • 2 cups broccoli florets
  • 4 garlic cloves, minced

Seasonings and Extras

  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1 lemon

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). While it heats, wash and chop the vegetables into bite-sized pieces, and pat the chicken thighs dry to ensure crisp skin during roasting.
  2. Season the Chicken and Veggies: In a large bowl, toss chicken thighs, baby potatoes, bell peppers, broccoli, garlic, olive oil, dried herbs (rosemary, thyme, oregano), salt, and pepper until evenly coated. This step is essential to infuse all the flavors throughout the dish.
  3. Arrange on the Sheet Pan: Spread everything out on a large sheet pan in a single layer. Giving each piece space helps promote even cooking and more crispy edges.
  4. Roast in the Oven: Place the pan in the oven and roast for about 30–35 minutes, flipping the veggies halfway through to achieve even browning and tender chicken with crispy skin.
  5. Add a Fresh Finish: Once out of the oven, squeeze fresh lemon juice over the dish to brighten the flavors, then let it rest for 5 minutes before serving.

Notes

  • Pat chicken dry before seasoning for crispier skin.
  • Do not overcrowd the sheet pan to allow even cooking.
  • Flip vegetables halfway through roasting for caramelization.
  • Use high heat (425°F) to lock moisture and create crispy textures.
  • Reserve lemon zest and add alongside juice for enhanced flavor.

Nutrition

Keywords: sheet pan chicken, roasted vegetables, healthy chicken dinner, one pan meal, easy chicken recipe, gluten free dinner

Find it online: https://jamescookes.com/sheet-pan-chicken-and-veggies/