ROASTED SHEET PAN CHICKEN AND VEGETABLES - to try

 

ROASTED CHICKEN AND VEGETABLES IN THE OVEN

Sheet pan oven roasted chicken and vegetables make an easy, healthy dinner in just 35 minutes! These roasted boneless chicken thighs and vegetables in the oven are delicious, flavorful, and super simple.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings

CHICKEN:

• 2 lb Boneless skinless chicken thighs (8 medium)
• 2 Tbsp Avocado Oil
• 1 tsp Italian Seasoning
• 1 tsp Paprika
• 1/2 tsp Garlic Powder
• 3/4 tsp Himalayan Salt
• 1/4 tsp Black Pepper

VEGETABLES:

• 1 large Bell Pepper (cut into thin strips; I used 1/2 red and 1/2 yellow)
• 4 oz Broccoli (cut into florets)
• 4 oz Cauliflower (cut into florets)
• 8 oz Zucchini (sliced, 1/4 inch thick)
• 1/4 medium Red Onion (cut into 1-inch pieces, layers separated)
• 1/4 cup Avocado Oil, divided
• 1 tsp Italian Seasoning
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 3/4 tsp Himalayan Salt
• 1/4 tsp Black Pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line an extra large baking sheet with foil, then parchment paper.

2. Arrange chicken thighs in a single layer on the baking sheet. Brush with oil and sprinkle with Italian seasoning, paprika, garlic powder, salt and pepper to season on both sides.

3. In a large bowl, combine the vegetables with the remaining 1/4 cup oil and remaining seasonings. Toss to coat.

4. Arrange vegetables in a single layer around, but not on top of, the chicken.

5. Roast for 15 minutes. Toss the vegetables so that different sides are touching the pan, then roast for 10-15 more minutes, until vegetables are soft and golden brown, and chicken is cooked through.

RECIPE NOTES

Serving size: 2 roasted boneless chicken thighs + 1 cup vegetables

NUTRITION INFORMATION PER SERVING

Calories: 503 | Fat: 30.5g | Total Carbs: 10.4g | Net Carbs: 6.7g | Fiber: 3.7g | Sugar: 4.8g | Protein: 46.7g

https://www.wholesomeyum.com/roasted-chicken-and-vegetables/#jumptorecipe