Simple Chicken and Veggie Sheet Pan Meal Recipe

Name: Simple Chicken and Veggie Sheet Pan Meal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 2 cups broccoli florets; 2 cups halved Brussels sprouts; 1 red bell pepper, sliced; 1 yellow onion, cut into wedges; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper

American · Main course · 50 min total

Simple Chicken and Veggie Sheet Pan Meal recipe videos

A complete dinner made on one sheet pan with juicy chicken thighs and colorful vegetables, perfect for busy weeknights.

15
min prep

35
min cook

4
servings

420
kcal/serving

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 cups broccoli florets
2 cups halved Brussels sprouts
1 red bell pepper, sliced
1 yellow onion, cut into wedges
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a small bowl, mix olive oil, garlic, thyme, paprika, salt, and pepper.
Place chicken thighs on the prepared sheet pan. Brush with half of the oil mixture.
Arrange broccoli, Brussels sprouts, bell pepper, and onion around the chicken. Drizzle remaining oil mixture over vegetables and toss to coat.
Roast for 30-35 minutes, until chicken reaches 165°F (74°C) internal temperature and vegetables are tender and lightly browned.
Let rest 5 minutes before serving.

Tips

For extra crispiness, broil for 2-3 minutes at the end.
Swap vegetables with zucchini, carrots, or asparagus as desired.
Leftovers keep in the fridge for up to 3 days.

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