sheet pan dinners recipes
This sheet pan dinner combines perfectly seasoned chicken thighs with colorful vegetables, all roasted together to bring out amazing flavors. It’s a quick and easy meal that minimizes clean-up while maximizing taste.
Equipment
- 1 large sheet pan 18x13 inches
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
- 1 aluminum foil optional
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups baby potatoes (halved)
- 2 cups broccoli florets
- 1 piece red bell pepper (sliced)
- 4 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon dried Italian herbs (or herbs de Provence)
- 4 cloves garlic (minced)
- to taste salt
- to taste black pepper
- 1 piece lemon (sliced, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, lemon juice, dried Italian herbs, minced garlic, salt, and black pepper.
- Place the chicken thighs on one side of the sheet pan. Brush the chicken with half of the lemon herb mixture, ensuring they're well-coated.
- On the other side of the sheet pan, arrange the halved baby potatoes, broccoli florets, and sliced red bell pepper. Drizzle the remaining lemon herb mixture over the vegetables and toss to coat.
- Arrange the vegetables in a single layer around the chicken. Place lemon slices on top of the chicken and around the pan for added flavor.
- Roast in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
Feel free to swap the vegetables for your favorites or whatever you have on hand.
This dish can be served directly from the pan, making for an easy presentation.
For extra flavor, marinate the chicken in the lemon herb mixture for an hour before cooking, if time allows.