Description
An easy, flavorful, and customizable chicken and vegetable sheet pan meal perfect for busy family nights or weekly meal prep.
Ingredients
4 boneless, skinless chicken thighs
2 cups baby potatoes, halved
1 broccoli crown, floreted
1 red bell pepper, sliced
1 yellow squash, chopped
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1 lemon, sliced
Fresh thyme sprigs (optional)
Instructions
Preheat oven to 425°F and line a sheet pan with parchment paper.
Toss chicken with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper.
Spread chicken on one half of the sheet pan.
Toss vegetables with remaining olive oil and arrange on the rest of the pan.
Scatter lemon slices and thyme sprigs over the pan.
Roast for 30–35 minutes, flipping veggies and basting chicken once halfway through.
Serve hot or cool and store for meal prep.
Notes
For extra crispy veggies, broil for 2 minutes at end.
Sub with tofu or chickpeas for a plant-based version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 420
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg
Keywords: family sheet pan, chicken sheet pan meal, sheet pan dinner, easy weeknight chicken, roasted chicken and veggies