Sheet Pan Chicken Thighs with Mixed Vegetables
A simple yet satisfying sheet pan meal featuring crispy chicken thighs and colorful mixed vegetables, perfect for family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, carrots, and broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the olive oil, garlic powder, paprika, salt, and pepper in a bowl to create the marinade.
- Coat the chicken thighs with the marinade.
- Arrange the chicken on a sheet pan, surrounded by mixed vegetables.
- Drizzle any remaining marinade over the vegetables.
- Bake for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh herbs and serve hot.
Notes
This dish pairs well with rice or a crisp green salad. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Find it online: https://pinrecipezbylinaa.com/sheet-pan-chicken-thighs/