Chicken and Veggies Sheet Pan Dinner

Making dinner could not get any easier. The secret sauce to this recipe is the marinade. The chicken and the vegetables are finger-licking good.

A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean-up easier, and doesn't require expensive equipment or fancy ingredients. Just start with your protein of choice, then add vegetables, fat, and flavorings, and roast at high heat until everything is golden brown.

What is a sheet pan dinner?

Everything sticks to the sheet pan

Using aluminum foil or parchment paper will maximize the amount of food that makes it onto the plate (and, it keeps cleanup easy). If you're planning to use the broiler, choose aluminum foil so you don't catch the parchment paper on fire.

Can I use parchment paper for sheet pan dinners?

Watch the video tutorial

Chicken and Veggies Sheet Pan Dinner

Ingredients

3 Tbsp lemon juice

2 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp paprika

1 tsp garlic powder

Salt and black pepper to taste

6 bone-in, skin-on chicken thighs (about 3 lbs)

1 lb red potatoes, cut into bite-size pieces

1 red onion, cut into bite-size pieces

2 bell peppers, cut into bite-size pieces

1 lemon, sliced

1/2 cup crumbled feta cheese

1/4 cup roughly chopped parsley

1/4 cup black olives, pitted and halved

Instructions

1. Preheat the oven to 425°F (220°C) and line a 10x15-inch baking pan with aluminum foil. Whisk together lemon juice, vinegar, oil, oregano, tarragon. paprika, garlic powder, salt, and black pepper in a large bowl. Add chicken and potatoes. Toss to coat.

2. Spread chicken thighs and potatoes in an even layer on the prepared baking pan. Add the peppers and onion and toss to coat. Scatter lemon slices over the vegetables, leaving the chicken uncovered so the skin will brown.

3. Bake for 55 minutes or until the vegetables and chicken thighs are browned and an instant-read thermometer inserted in the thickest parts of the thighs registers 165° F. Top with feta cheese, parsley, and olives. Garnish with black pepper.

Enjoy your Chicken and Veggies Sheet Pan Dinner