Easy Sheet Pan Dinner with Only 5 Minutes of Prep

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.

Preheat the oven to 400 to 425°F.

Line a sheet pan with foil for easy cleanup.

Toss baby potatoes and baby carrots in a good bit of olive oil, about a couple tablespoons.

Season the veggies with salt and black pepper.

Add Italian dressing mix to the veggies, reserving some for the chicken.

Ensure everything is evenly coated with oil and seasoning.

Spread the veggies out in a single layer on the sheet pan.

Lay chicken thighs on top of the veggies, sprinkling remaining seasoning over the chicken.

Place the sheet pan in the oven and roast for about 35 minutes.

Check the chicken; it should be cooked through and the skin crispy.

Add green beans to the pan for the last 5 minutes of cooking.

Optionally, add a couple pats of butter over the veggies before serving.

Spoon the drippings from the pan over the chicken and veggies before serving.

Cooking Techniques

Equipment Needed

Spice Level: