A sheet pan chicken recipe that takes less than an hour!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

bell peppers

🥗Healthier: mixed vegetables

💰Cheaper: frozen bell peppers

Frozen options can be more affordable and have a longer shelf life.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds freshness, while dried parsley is more cost-effective.

Juice half a lemon into a bowl for the marinade.

Add olive oil to the bowl; it doesn't have to be the best quality.

Pour in some olive brine from a jar.

Add dijon mustard to the mixture.

Sprinkle in red pepper flakes, salt, black pepper, thyme, oregano, and marjoram.

Whisk the marinade together and taste it for seasoning.

Chop up a mix of vegetables: shallots, cauliflower, red bell pepper, hot banana pepper, zucchini, and potato.

Optionally, mix the vegetables in a bowl or directly on the sheet pan.

Spread the vegetables evenly on the sheet pan.

Add chicken to the bowl with the marinade and coat it thoroughly.

Place the chicken skin side up on the sheet pan among the vegetables.

Add halved tomatoes to the pan, tossing them with the other ingredients.

Add olives to the pan without coating them in the marinade.

Preheat the oven to 425°F (220°C).

Roast the sheet pan in the oven for about 30 minutes, stirring halfway through at the 20-minute mark.

Check that the chicken is cooked through and the skin is crispy before serving.

Cooking Techniques

Equipment Needed

Spice Level: