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Sheet Pan Chicken Thighs and Veggies

 

Sheet Pan Chicken Thighs and Veggies

Can't get any easier than this recipe! Season everything and bake for a quick weeknight meal!
Course dinner, lunch
Servings 4
Calories
Ingredients
  
  • 16 oz boneless and skinless chicken thighs
  • 1 tbsp chilli powder
  • 2 tsp thyme
  • 2 tsp herbs de provence
  • 2 tsp lemon pepper
  • 1 tbsp garlic minced garlic
  • 2 tsp salt (more or less to taste)
  • 1 tsp black pepper (more or less to taste)
  • 16 oz cherry tomatoes
  • 2 medium chopped zucchini
  • 3 medium chopped red potatoes (option to remove skin)
  • 2 tbsp good quality olive oil
  • salt and pepper
  • grated parmesan cheese for garnish (optional)
Instructions
 
  • Preheat oven to 375 degrees F.
  • In a small bowl combine all the spices. Mix.
  • In another bowl add your chicken thighs, trim fat if needed. Add spices. Mix well until the chicken is coated well with the spices.
  • In a greased 13x9 sheet pan add all your veggies. Drizzle with olive oil, salt and pepper. Gently toss the veggies.
  • Arrange the chicken over the veggies.
  • Bake for 35-40 minutes or until chicken is cooked through.

Notes

This recipe can easily be doubled or tripled!
Keyword baked chicken, chicken recipe, roasted chicken, sheet pan chicken, sheet pan dinner, sheet pan vegetables
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