Stop Cooking for Hours! Try This 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.

Preheat the oven to 425°F (220°C).

Line a large sheet pan with parchment paper or foil for easy cleanup.

Cut the carrots, bell peppers, zucchini, and red onion into bite-sized pieces.

Place the chicken thighs on the sheet pan, skin side up.

Arrange the chopped vegetables around the chicken on the pan.

Drizzle olive oil over the chicken and veggies.

Sprinkle garlic, paprika, oregano, salt, and black pepper evenly over everything.

Toss the vegetables gently to coat them in oil and seasonings.

Squeeze fresh lemon juice over the chicken and veggies.

Roast in the preheated oven for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

Stir the vegetables halfway through cooking for even roasting.

Once cooked, remove from the oven and let rest for 5 minutes.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary