How to Make Sheet pan Chicken & Veggies

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Breast is leaner, while bone-in thighs are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

baby potatoes

💰Cheaper: regular potatoes

Regular potatoes are more economical.

fresh parsley

🥗Healthier: fresh cilantro

Cilantro offers a similar fresh flavor.

Heat oven to 400°F convection or 425°F conventional with rack in the middle.

Drizzle a thin layer of extra virgin olive oil (~1 tablespoon) on the sheet pan and use a brush to evenly distribute it on the surface.

Season the chicken thighs all over with 1½ teaspoons Magic Mushroom Powder (or with 1½ teaspoons Diamond Crystal kosher salt and ⅛ teaspoon freshly ground black pepper). Place the chicken thighs, skin-side down, on one side of the greased sheet pan.

Time to layer the vegetables! First, tile the eggplant in a single layer on the sheet pan next to the chicken thighs.

Next, sprinkle half the sliced onions on top of the eggplant slices. Season the eggplant and onions with ¼ teaspoon Magic Mushroom Powder (or Diamond Crystal kosher salt + ⅛ teaspoon black pepper).

Add the layer of tomato slices on top of the eggplant and onions. Then, sprinkle on the remaining sliced onions and scatter on the garlic slices.

Next, scatter half of the minced basil and thyme on top of the vegetables. Season with ¼ teaspoon Magic Mushroom Powder (or Diamond Crystal kosher salt + ⅛ teaspoon black pepper).

For the final layer of vegetables, alternate rows of yellow squash slices, zucchini slices, and bell pepper slices. Repeat until the top is fully covered with the yellow, green, and orange veggies.

Season the top of the vegetables one last time with ¼ teaspoon of Magic Mushroom Powder (or ¼ teaspoon Diamond Crystal kosher salt and ⅛ teaspoon black pepper), scatter on the remaining minced basil and thyme, and drizzle 3 tablespoons of extra virgin olive oil evenly over the vegetables.

Pop the sheet pan into the hot oven and bake for 30 minutes. At the 30 minute mark, flip the chicken skin-side up and rotate the tray 180° to ensure even cooking.

Continue roasting the sheet pan for 15 to 20 more minutes or until the chicken thigh is fully cooked, (use an instant read thermometer to check that the thickest part of the meat has reached 175°F) and the chicken skin is nicely browned. The vegetables should be fork tender and ready to eat.

Drizzle balsamic vinegar on top of the roasted vegetables and scatter minced Italian parsley on top. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level: