Sheet Pan Italian Seasoned Chicken and Vegetables
This Sheet Pan Italian Seasoned Chicken and Vegetables recipe is an easy and healthy one-pan meal bursting with flavor. Juicy chicken thighs are seasoned with Italian herbs and roasted alongside a colorful mix of vegetables, making it a perfect dish for busy weeknights.
Equipment
- 1 large baking sheet or sheet pan
- 1 mixing bowl
- 1 measuring spoons
- 1 tongs or spatula
- 1 oven mitts
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 lbs.
- 2 cups mixed vegetables Such as bell peppers, zucchini, and red onion.
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes Optional.
- as needed for garnish fresh parsley Optional.
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes (if using). Stir to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade.
- Chop the mixed vegetables into bite-sized pieces and place them in a separate bowl. Toss them with a little olive oil, salt, and pepper.
- Arrange the marinated chicken thighs on one side of the sheet pan and spread the seasoned vegetables on the other side.
- Place the sheet pan in the preheated oven and bake for 30 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired.
- Serve warm and enjoy your delicious Italian seasoned chicken and vegetables!
Notes
You can customize the vegetables based on your preference or what you have on hand.
This dish pairs well with rice, quinoa, or a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.