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Easy Sheet Pan Summer Chicken and Veggie Dinner

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A quick and easy one-pan meal featuring juicy roasted chicken thighs and vibrant summer vegetables, perfect for fuss-free weeknight dinners.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs (optional, for garnish)
  • 1 medium zucchini, sliced into half-moons (about 1 cup / 150 g)
  • 1 red bell pepper, cut into strips
  • 1 cup cherry tomatoes, whole
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning or herbes de Provence
  • Salt and pepper, to taste
  • Fresh lemon wedges for serving (optional)
  • Red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, combine 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the chicken thighs until well coated. Let them sit while you prep the veggies.
  3. In another bowl, toss zucchini, bell pepper, cherry tomatoes, and red onion with 2 tablespoons olive oil, Italian seasoning, salt, and pepper until evenly coated.
  4. Arrange the chicken thighs skin-side up on one side of the sheet pan, spacing them apart. Spread the veggies on the other side in a single layer, avoiding overcrowding.
  5. Roast for 25 minutes. Halfway through (around 12 minutes), use tongs to turn the veggies and baste the chicken with any pan juices.
  6. Check doneness: chicken skin should be golden and crispy, veggies tender with caramelized edges. Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
  7. Optional: Squeeze fresh lemon juice over everything and sprinkle with fresh thyme before serving.
  8. Let the chicken rest for 5 minutes after roasting to keep it juicy.

Notes

Cut veggies into similar sizes for even cooking. Avoid overcrowding the pan to prevent sogginess. Use skin-on chicken thighs for juiciness and crispy skin. Baste chicken halfway through cooking for extra flavor. If veggies finish before chicken, remove them to avoid overcooking. Let chicken rest 5 minutes after roasting. Cherry tomatoes can be added later or tossed halfway through roasting to maintain shape.

Nutrition

Keywords: sheet pan dinner, chicken thighs, summer vegetables, easy weeknight meal, roasted chicken, healthy dinner, one-pan meal, gluten-free

Find it online: https://gleefulfork.com/easy-sheet-pan-summer-chicken-and-veggie-dinner-recipe-for-perfect-weeknight-meals/