Description
Experience the delightful aroma of Sheet Pan Chicken, a quick and delicious dinner option that combines juicy, golden-brown chicken thighs with vibrant seasonal vegetables. Perfectly seasoned and roasted to perfection, this dish delivers a mouthwatering flavor in every bite. Ideal for busy weeknights or special occasions, it brings the family together around the table for a heartwarming meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 3 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, mix olive oil, garlic powder, dried herbs, salt, pepper, and lemon juice. Coat the chicken thighs thoroughly.
- Chop the mixed vegetables into bite-sized pieces and spread them around the chicken on the baking sheet.
- Whisk together balsamic vinegar and honey; drizzle half over the chicken and veggies.
- Bake for 25-30 minutes until golden brown and cooked through.
- Drizzle remaining glaze before serving; let rest for five minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with ¾ cup vegetables
- Calories: 382
- Sugar: 6g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg