This sheet pan chicken thighs and veggies recipe is an easy, hearty, and simple dinner recipe that cooks in 30 minutes on one pan! A fantastic dinner for the whole family, this simple versatile dinner is a fantastic foolproof recipe for an easy weeknight meal.
Preheat the oven to 425 degrees Fahrenheit. Line a 13x18 sheet pan with parchment paper.
Add the boneless, skinless chicken thighs to the pan. Around them, add the chopped squash or zucchini, onions, bell pepper, tomatoes, and kalamata olives.
In a separate bowl, add the olive oil, lemon juice, minced garlic, oregano, mustard, and salt & pepper. Whisk well, and pour the dressing over the chicken and vegetables.
Bake the chicken for 30-40 minutes, until browned. The chicken should reach an internal temprature of 165 grees Fahrenhiet, which you can check using a meat thermometer.
Remove chicken from oven and serve over rice, noodles, or roasted potatoes - enjoy!
Notes
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