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–+ servings
one pan chicken dinner recipe easy oven baked chicken thighs and vegetables low carb gluten free and whole ingredients

Sheet Pan Chicken Thighs and Veggies

Author: Kelly Jensen
5 from 3 votes
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Prep 0 minutes
Cook 30 minutes
Total 30 minutes
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.
Servings 6 servings
Course Dinner
Cuisine American, Mediterranean

Ingredients

  • 2 lbs chicken thighs boneless & skinless
  • 1 sweet onion chopped
  • 1 bell pepper seeded and chopped
  • 1 summer squash chopped, or zucchini
  • 8 ounces cherry tomatoes
  • 1 cup kalamata olives
  • 1 tablespoon olive oil
  • 2 lemons juiced
  • 3 cloves garlic minced
  • 1 teaspoon oregano
  • 1 tablespoon whole grain mustard

Equipment

  • Sheet Pan

Method

  1. Preheat the oven to 425 degrees Fahrenheit. Line a 13x18 sheet pan with parchment paper.
  2. Add the boneless, skinless chicken thighs to the pan. Around them, add the chopped squash or zucchini, onions, bell pepper, tomatoes, and kalamata olives.
  3. 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.
  4. 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.
  5. Remove chicken from oven and serve over rice, noodles, or roasted potatoes - enjoy!

Nutrition

Calories434kcalCarbohydrates13gProtein27gFat31gSaturated Fat8gPolyunsaturated Fat6gMonounsaturated Fat15gTrans Fat0.1gCholesterol148mgSodium506mgPotassium659mgFiber4gSugar6gVitamin A1094IUVitamin C62mgCalcium64mgIron2mg

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