Sheet Pan Chicken Thighs and Veggies
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.
Equipment
- Sheet Pan
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
Instructions
- 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!
Nutrition
Calories: 434kcalCarbohydrates: 13gProtein: 27gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 148mgSodium: 506mgPotassium: 659mgFiber: 4gSugar: 6gVitamin A: 1094IUVitamin C: 62mgCalcium: 64mgIron: 2mg
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