Sheet Pan Roasted Chicken and Vegetables
If you’re looking for a delicious and hassle-free dinner option, the Sheet Pan Roasted Chicken and Vegetables is the perfect choice! This all-in-one meal brings together juicy chicken and vibrant vegetables, all roasted to perfection on a single baking sheet. It’s easy, satisfying, and makes cleanup a breeze!
Why make this recipe?
This recipe is not only simple to prepare, but it also boasts wonderful flavors and a colorful presentation. Roasting the chicken and vegetables together allows all the ingredients to meld together, giving you a hearty meal that the whole family will love. Plus, it’s a great way to include more veggies in your diet while enjoying a comforting home-cooked meal.
How to prepare Sheet Pan Roasted Chicken and Vegetables
Preparing this dish requires minimal effort, and you can customize it with your favorite seasonal vegetables.
Ingredients:
- 🍗 4 chicken thighs or breasts
- 🥕 2 carrots, sliced
- 🌶️ 1 bell pepper, sliced
- 🧅 1 onion, cut into wedges
- 🥦 2 cups broccoli florets
- 🫒 3 tablespoons olive oil
- 🧄 1 teaspoon garlic powder
- 🧂 1 teaspoon paprika
- 🧂 Salt and pepper to taste
- 🌿 Fresh herbs (like rosemary or thyme) for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). 🔥
- On a large sheet pan, arrange the chicken thighs or breasts. 🍗
- Add the sliced carrots, bell pepper, onion wedges, and broccoli florets around the chicken. 🥕🌶️🧅🥦
- Drizzle olive oil over the chicken and vegetables. 🫒
- Sprinkle garlic powder, paprika, salt, and pepper evenly over everything. 🧄🌿
- Toss the vegetables lightly to coat them with the oil and seasonings. 🍽️
- Roast in the oven for about 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. ⏰
- Optional: Garnish with fresh herbs before serving for an extra touch of flavor. 🌿
How to serve Sheet Pan Roasted Chicken and Vegetables
Serve this dish hot straight from the oven! It pairs wonderfully with a simple side salad, some crusty bread, or even over a bed of rice or quinoa for an extra filling meal.
How to store Sheet Pan Roasted Chicken and Vegetables
Let any leftovers cool and then store them in an airtight container in the refrigerator. They can last for up to 3 days. Reheat in the oven or microwave when you’re ready to enjoy the leftovers!
Tips for preparing Sheet Pan Roasted Chicken and Vegetables
- Even Cooking: Make sure to cut your vegetables into similar sizes so they cook evenly.
- Marinate: For an extra flavor boost, marinate the chicken in olive oil, garlic powder, and paprika for a few hours before cooking.
- Watch for Doneness: To ensure the chicken is cooked through, you can check that the internal temperature reaches 165°F (75°C).
Variations
Feel free to mix up the vegetables based on what’s in season! Other great options include zucchini, sweet potatoes, or Brussels sprouts. You could also experiment with different spices, like Italian seasoning or curry powder, for a new flavor profile.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken; just adjust the cooking time as it may take a bit longer to cook through.
2. Can I make this recipe in advance?
You can prepare the chicken and vegetables ahead of time, marinating them overnight for better flavor. Just roast them when you’re ready to eat.
3. Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making this a great option for those with gluten intolerance.
Enjoy your delightful Sheet Pan Roasted Chicken and Vegetables! 🥳