How to Make an Easy Sheet Pan Chicken Dinner

Welcome to the kitchen and introduction to sheet pan chicken.

Whisk together spices in a small bowl: paprika, crushed red pepper, garlic powder, salt, and pepper.

Slice boneless skinless chicken into about one inch thick pieces.

Put sliced chicken into a large bowl and wash hands before proceeding.

Add about 1 tablespoon of olive oil or avocado oil to the chicken.

Add the whisked spices to the bowl and toss everything to coat the chicken well.

Optionally, refrigerate the chicken to let the spices permeate for better flavor.

Prepare vegetables: pat dry cherry tomatoes and thawed frozen artichoke hearts.

Add zucchini and any other quick-cooking vegetables, season with salt and pepper, and grease them up.

Place the vegetables on a sheet pan and nestle the chicken among them.

Preheat the oven to 425 degrees Fahrenheit (or 400 degrees for convection).

Roast in the oven for about 18 minutes, checking for doneness by cutting into a piece or testing the firmness of the chicken.

Equipment Needed

Spice Level:

Dietary