A simple, delicious, and easy sheet-pan meal featuring roasted chicken and an assortment of colorful vegetables, perfect for a weeknight dinner.
Celebs, Headlines & Sheet-Pan Suppers
A simple, delicious, and easy sheet-pan meal featuring roasted chicken and an assortment of colorful vegetables, perfect for a weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp olive oil divided
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 head broccoli cut into florets
- 2 medium carrots peeled and sliced
- 1 medium red onion cut into wedges
- 1 cup grape tomatoes halved
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, paprika, garlic powder, oregano, salt, and pepper until well coated.
- On the prepared baking sheet, arrange the broccoli florets, sliced carrots, red onion wedges, and halved grape tomatoes. Drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch more salt and pepper. Toss to coat.
- Push the vegetables to one side of the baking sheet and spread the seasoned chicken pieces in a single layer on the other side.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp and lightly caramelized. You can toss the vegetables halfway through cooking for even browning.
- Serve hot and enjoy your easy, delicious sheet-pan meal!
Notes
Feel free to customize with your favorite vegetables like bell peppers, zucchini, or cherry tomatoes. For extra flavor, sprinkle with fresh herbs like parsley or cilantro before serving. A squeeze of lemon juice after roasting can brighten the flavors.
