Description
Experience the joy of a one-pan meal that combines tender chicken thighs with vibrant roasted veggies. This sheet pan dinner is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknights or cozy family gatherings. With minimal cleanup and maximum flavor, it’s sure to become a staple in your kitchen.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 lb baby potatoes, halved
- 1 cup bell peppers, sliced (mix of red, yellow, green)
- 1 medium zucchini, sliced into half-moons
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine halved baby potatoes, sliced bell peppers, and zucchini.
- Add boneless chicken thighs, olive oil, garlic powder, oregano, salt, and pepper. Toss until everything is evenly coated.
- Spread the mixture onto a lined baking sheet without overcrowding.
- Bake for 25-30 minutes or until chicken is cooked through and veggies are tender.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg