Sheet pan chicken thighs and veggies is a healthy, flavorful, and easy-to-make meal that's perfect for busy weeknights. This dish is not only delicious, but it's also packed with nutrients, making it an ideal choice for those who are looking to eat healthily.
Here's what you'll need to make sheet pan chicken thighs and veggies:
6 boneless, skinless chicken thighs
3 cups of your favorite vegetables (such as broccoli, bell peppers, onions, zucchini, and carrots)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Preheat your oven to 425°F (218°C).
Wash and chop your vegetables into bite-sized pieces.
In a large mixing bowl, mix the vegetables, olive oil, dried oregano, garlic powder, salt, and pepper until the vegetables are evenly coated with the seasoning.
Place the chicken thighs on a baking sheet lined with parchment paper.
Add the seasoned vegetables around the chicken on the same baking sheet.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through, and the vegetables are tender.
Tips for making perfect sheet pan chicken thighs and veggies:
Don't overcrowd the pan. Make sure there is enough space between the chicken and vegetables for them to cook evenly.
Use a meat thermometer to check if the chicken is cooked through. It should reach an internal temperature of 165°F (74°C).
Feel free to experiment with different vegetables or seasonings to suit your taste.
Sheet pan chicken thighs and veggies are a quick and easy meal that you can prepare ahead of time and enjoy throughout the week. It's also a great meal since kids tend to love chicken and anything cookin in chicken fat is delicious. Try making this dish today and see how easy it is to eat healthy and delicious meals at home.
To learn more about nutrition and how to include healthy eating as a part of your daily life, you can read more here.