Sheet Pan Chicken Thighs And Veggies
Ingredients
The veggies
-
1
head
Broccoli (cut into 1.5-inch florets)
-
2
large
Bell peppers (1 red and 1 yellow; cut into bite-sized pieces)
-
14
oz
Cremini mushrooms (sliced)
The chicken and seasoning
-
4
large
Bone-in chicken thighs (with skin)
-
4
tbsp
Olive oil (divided)
-
1 ½
tsp
Sea salt (divided)
-
1
tsp
Black pepper (divided)
-
¼
cup
Lemon juice
-
1
tsp
Italian seasoning
-
1
tsp
Smoked paprika
-
1
tsp
Garlic powder
Instructions
- Preheat the oven to 400°F (204°C).
- Chop the vegetables and place them in a large bowl with 2 tablespoons of olive oil, ½ teaspoon of sea salt, and ½ teaspoon of black pepper, then toss to coat.
- Arrange the seasoned veggies on a large baking sheet and set aside.
- In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, 1 teaspoon of sea salt, and ½ teaspoon of black pepper.
- Brush the chicken thighs with the olive oil and spice mixture, then place them over the vegetables on the sheet pan.
- Roast in the oven for 40-45 minutes, until the chicken is cooked through, aiming for an internal temperature of 170°F (77°C).
Nutrition Facts (estimated)
Servings
4
Calories
540
Total fat
38.5g
Total carbohydrates
22.2g
Total protein
31.4g
Sodium
0mg
Cholesterol
0mg
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