One Pan Chicken and Vegetables | Flavor Makers Series | McCormick

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more shelf-stable, while oregano can be a cost-effective herb alternative.

fresh parsley

🥗Healthier: coriander

💰Cheaper: dried parsley

Coriander offers a different flavor, while dried parsley is often less expensive.

Cover a sheet pan with aluminum foil for easy cleanup.

Add the Farmer's Market Seasoning Packet to a large bowl.

Pour enough olive oil into the bowl to coat the chicken and vegetables, then whisk to combine.

Let the oil and seasoning sit to release flavors.

Prepare the vegetables: cut the ends off the Brussels sprouts and half them, adding them to the bowl.

Add the chopped zucchini, carrots, and red onion to the bowl with the Brussels sprouts.

Add the chicken thighs to the bowl with the vegetables and seasoning.

Toss everything together to coat the chicken and vegetables in the seasoning blend.

Dump the mixture onto the prepared sheet pan, ensuring the chicken doesn't touch for even cooking.

Arrange the chicken thighs together for moisture and a prettier presentation.

Place the sheet pan in a preheated 400°F oven for 30 minutes.

After 30 minutes, remove the pan from the oven and check for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens