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Chicken and Veggie Sheet Pan Meal

A quick, delicious, and nutritious meal featuring juicy chicken thighs and colorful mixed vegetables roasted together on a sheet pan.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Juicy and flavorful
  • 2 cups mixed vegetables Bell peppers, zucchini, and carrots or any seasonal vegetables
  • 2 tablespoons olive oil For tossing with chicken and veggies
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt Adjust according to preference
  • to taste Pepper Adjust according to preference

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken thighs and mixed veggies with olive oil, garlic powder, paprika, salt, and pepper until fully coated.
  3. Spread the mixture evenly across a sheet pan, ensuring enough space between each piece for proper roasting.
Cooking
  1. Bake for 25–30 minutes, or until chicken is thoroughly cooked (165°F internally) and veggies are tender.
  2. Serve immediately and enjoy the juicy, flavorful components.

Notes

For serving, plate on a colorful platter and consider adding fresh herbs or a squeeze of lemon for extra flavor. Store leftovers in an airtight container for up to three days or freeze for up to three months.