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–+ servings
Close-up of crispy chicken thighs roasted with colorful vegetables in a Sheet Pan Chicken & Veggie Dinner.

Sheet Pan Chicken & Veggie Dinner

This recipe provides instructions for making a simple sheet pan dinner featuring chicken thighs and mixed vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Marinade Ingredients
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice (from 1 lemon)
  • 4 cloves garlic minced
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Main Components
  • 6 chicken thighs bone-in, skin-on
  • 1 zucchini medium, halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • 1/2 red onion large, thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
Toppings
  • 1/2 cup kalamata olives pitted
  • 1/4 cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Large baking sheet

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  3. Place the chicken thighs in a large bowl. Pour about half of the marinade over the chicken, tossing to coat the pieces evenly. Set the chicken aside.
  4. Add the zucchini, bell pepper, and red onion to the same bowl (no need to wash it). Pour the remaining marinade over the vegetables and toss to coat.
  5. Arrange the marinated chicken thighs skin-side up on the prepared baking sheet. Scatter the marinated vegetables around the chicken pieces.
  6. Roast for 25 minutes. Remove the sheet pan from the oven. Add the cherry or grape tomatoes to the pan, distributing them among the vegetables.
  7. Return the pan to the oven and roast for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the vegetables are tender.
  8. Remove the sheet pan from the oven. Sprinkle the kalamata olives, feta cheese, and fresh parsley over the chicken and vegetables before serving.

Notes

You can substitute chicken thighs with bone-in, skin-on chicken breasts, but adjust the cooking time as needed to prevent drying out.

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