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This Chicken and Veggie Sheet Pan Dinner is simple, quick, and healthy. You can prepare it in just one pan, making clean-up easy. The mix of chicken and colorful veggies creates a balanced meal. The marinade gives the chicken great flavor, while the oven does all the work. - 4 chicken thighs, skin-on or skinless - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 yellow zucchini, sliced into half-moons - 1 medium red onion, cut into wedges - 3 cloves garlic, minced - 2 tablespoons extra-virgin olive oil, plus more for drizzling - 1 tablespoon fresh lemon juice - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped for garnish This recipe combines fresh ingredients for a tasty dish. The chicken thighs provide protein, while the veggies add vitamins and minerals. The marinade components enhance the chicken's flavor and tenderize it. You can find the complete recipe in the Full Recipe section. Try this easy and healthy meal tonight! Prepping the Chicken Start by rinsing the chicken thighs under cold water. Pat them dry with paper towels. This step helps the marinade stick and keeps the skin crispy. Marinating Process In a big bowl, mix olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper. Stir it well. Add the chicken to the bowl, making sure it gets coated. Let it sit for 15-20 minutes. This helps the chicken soak up all the flavors. Preparing the Vegetables Take another bowl and throw in your broccoli, red bell pepper, yellow zucchini, and red onion. Drizzle with olive oil, then sprinkle salt and pepper. Toss everything well so the veggies get a nice coat of oil and seasoning. Arranging on the Sheet Pan Line a large baking sheet with parchment paper. This makes clean-up easy. Place the marinated chicken in the center of the pan. Spread the vegetables around the chicken. Make sure not to crowd them, so they all roast evenly. Roasting Time and Temperature Preheat your oven to 425°F (220°C). Slide the baking sheet into the oven and roast for 25-30 minutes. You want the chicken to reach 165°F (75°C), and the veggies should be fork-tender. Final Touches (Broiling, Resting) If you like a crunchy top, switch on the broiler for the last 2-3 minutes. Watch it closely to avoid burning. Take the sheet out when done and let it rest for 5 minutes. This helps keep the chicken juicy. Finish with chopped parsley for a pop of color. For the full recipe, check out the link above. - Optimal Oven Settings: Set your oven to 425°F (220°C). This heat cooks chicken while making veggies tender. - How to Ensure Crispy Skin: Use skin-on chicken. Pat the skin dry before baking. This helps it crisp up nicely. - Importance of Resting Time: Let the chicken rest for 5 minutes after cooking. This keeps the juices inside. - Additional Marinade Ideas: Try adding honey or mustard for a sweet twist. You can also mix in soy sauce for a savory touch. - Spice Substitutions: If you don’t have smoked paprika, use regular paprika or chili powder. Each gives a unique flavor. - Vegetable Variations: Mix in carrots, green beans, or sweet potatoes. They all roast well and add color to your meal. For the complete experience, check out the Full Recipe for the chicken and veggie sheet pan dinner! {{image_4}} You can easily switch up the proteins in this recipe. Turkey works just as well as chicken. If you prefer a plant-based option, try tofu. Both options taste great and soak up the marinade. When it comes to vegetables, the sky's the limit. You can use green beans, carrots, or even sweet potatoes. Pick your favorite veggies to make it your own. Just ensure they roast well and cook at a similar time as the chicken. If you need a gluten-free option, this recipe fits the bill nicely. All the ingredients are naturally gluten-free. Just double-check any sauces or spices you use. To give this dinner a Mediterranean twist, add olives, artichokes, and feta cheese. A sprinkle of oregano and a drizzle of balsamic vinegar can enhance the flavors. For an Asian-inspired meal, swap out the veggies for snap peas and bok choy. Use soy sauce and ginger in your marinade for a fresh taste. Want a Mexican flair? Add corn, black beans, and diced tomatoes. A touch of cumin and chili powder in the marinade will really amp up the flavor. Explore these variations to keep your meals exciting. Each twist adds a unique flavor profile that makes this sheet pan dinner a versatile go-to. You can find the full recipe to get started! After enjoying your chicken and veggie sheet pan dinner, store leftovers right away. This helps keep the food fresh. - Refrigeration Guidelines: Place the chicken and veggies in an airtight container. They can last in the fridge for up to three days. Make sure to cool them to room temperature first. This prevents moisture buildup, which can make them soggy. - Freezing Techniques: If you want to keep leftovers longer, freezing is a great option. Use freezer-safe bags or containers. Split the meal into smaller portions for quick thawing later. Leftovers can last up to three months in the freezer. When it’s time to enjoy your leftovers, reheating is key. - Oven vs. Microwave Methods: The oven is best for reheating. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet for about 15-20 minutes. This helps restore crispiness. If using a microwave, heat in short bursts of 1-2 minutes, checking often. - Tips for Retaining Texture: To keep the chicken juicy, cover it with a damp paper towel in the microwave. For oven reheating, you can cover with foil to prevent drying out. Avoid reheating on high heat to keep the veggies from getting mushy. By following these steps, you can enjoy your chicken and veggie sheet pan dinner again without losing flavor! How long to cook chicken thighs in the oven? Cook chicken thighs in the oven for 25-30 minutes at 425°F (220°C). Use a meat thermometer to check if the internal temperature is 165°F (75°C). This ensures the chicken is safe to eat and juicy. Can you use frozen vegetables? Yes, you can use frozen vegetables. They work well in this recipe. Just add a few more minutes to the cooking time. Frozen veggies often cook faster than fresh ones because they are pre-blanched. Can this recipe be made ahead of time? Absolutely! You can marinate the chicken and chop the veggies a day before. Store them in the fridge, then roast them when you're ready to eat. This saves time on busy nights. What can be used instead of olive oil? If you need a substitute for olive oil, try avocado oil or canola oil. Both have a high smoke point and will work well. You can also use melted coconut oil for a different flavor. How to choose the best chicken for this recipe? Look for chicken thighs that are plump and have a nice color. Skin-on thighs add flavor, but skinless will work too. If possible, buy organic or free-range chicken for better taste and health benefits. Are there any low-sodium options for seasoning? Yes, you can use herbs and spices instead of salt. Try garlic powder, onion powder, or lemon zest for flavor. Fresh herbs like rosemary or thyme also add great taste without extra sodium. This blog post covered everything you need to make a delicious sheet pan chicken meal. We explored the key ingredients, detailed cooking steps, and shared helpful tips to enhance flavor. You also learned how to store and reheat leftovers for maximum enjoyment. This method offers simplicity and taste. Experimenting with variations can keep meals exciting. Use what you learned to create your own tasty dishes, and enjoy the process. Happy cooking!

Chicken and Veggie Sheet Pan Dinner

Create a flavorful weeknight dinner with this Zesty Chicken & Veggie Delight recipe! Tender chicken thighs are marinated in a delicious mix of olive oil, garlic, and spices, then roasted to perfection alongside vibrant broccoli, red bell pepper, yellow zucchini, and red onion. This dish is not only easy to make but also packed with nutrients. Click through to explore the complete recipe and impress your family with a tasty meal!
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Ingredients
  

4 chicken thighs, skin-on or skinless

2 cups broccoli florets

1 red bell pepper, sliced into strips

1 yellow zucchini, sliced into half-moons

1 medium red onion, cut into wedges

3 cloves garlic, minced

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon fresh lemon juice

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C). This temperature ensures the chicken cooks thoroughly while the veggies become tender and slightly caramelized.

    In a large mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, smoked paprika, dried oregano, and a generous pinch of salt and black pepper. Whisk together until well combined to create a flavorful marinade.

      Place the chicken thighs into the bowl with the marinade, ensuring they are thoroughly coated. For maximum flavor absorption, allow the chicken to marinate for 15-20 minutes at room temperature.

        While the chicken is marinating, prepare your vegetables. In a separate mixing bowl, toss together the broccoli florets, sliced red bell pepper, yellow zucchini, and red onion wedges with a drizzle of olive oil, salt, and pepper. Make sure all the vegetables are evenly coated so they roast beautifully.

          On a large baking sheet lined with parchment paper for easy clean-up, arrange the marinated chicken thighs in the center. Surround them with the tossed vegetables, spreading them out evenly.

            Place the baking sheet in the preheated oven and roast for about 25-30 minutes. The chicken is ready when its internal temperature reaches 165°F (75°C) and the veggies are fork-tender.

              For an extra crispy finish, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning, and watch for a golden-brown color.

                Once finished, remove the baking sheet from the oven and allow it to rest for 5 minutes. This will help retain the juices in the chicken. Garnish with freshly chopped parsley for a touch of color and freshness before serving.

                  - Presentation Tips: Serve the chicken and veggies family-style on a large platter, drizzling any leftover pan juices over the top for presentation. Garnish with lemon wedges for an extra zesty touch.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4