Sheet Pan Chicken And Vegetables

5 from 7 votes

Filled with robust and savory flavors, you'll love every bite of this sheet pan chicken and vegetable dinner! With plenty of colorful veggies and flavorful balsamic and herb chicken, this dish is ready in less than an hour!

Prep Time1 10

Cook Time30

Marinade15

Total Time1 55

Course: Main Dishes

Cuisine: Italian

Servings: people

Calories: 387kcal

Author: Amanda Mason

Equipment

1 sheet pan 18x 13 inch

Ingredients

4 Chicken Thighs, boneless, skinless
2 tablespoon Extra-Virgin Olive Oil
2 tablespoon Balsamic Vinegar
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Oregano
1 teaspoon Kosher Salt
½ teaspoon Ground Black Pepper
1 ½ cups Broccoli Florets
1 ½ cups Cauliflower Florets
1 ½ cups Sliced Yellow Onion
1 ½ cups Sliced Carrots

Instructions

Start by making the marinade. Combine 2 Tablespoons of olive oil and 2 Tablespoons of balsamic vinegar with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper.
Whisk the marinade in a container that has a lid, until well combined.
Add chicken thighs to the container, turning to coat all sides.
Let the chicken marinate for at least 2 hours and up to 24 hours in the refrigerator.
Preheat your oven to 425˚F.
On a sheet pan, drizzle 1 Tablespoon of olive oil.
Add the cut up vegetables to the sheet pan and using your hands or tongs, toss to coat with the oil.
Nestle the marinated chicken thighs among the veggies.
Bake the chicken and vegetables on the sheet pan for 25 minutes, or until the chicken's internal temperature reaches 165˚F.

Notes

To make clean up a breeze, line the pan with aluminum foil or parchment paper.

If you want to enjoy this meal fresh but don't have a lot of time before dinner, you can make most parts ahead of time for easy week-night cooking. Cut the veggies a day before and get the chicken marinating in the refrigerator. When it's time to cook, just put everything on the sheet pan and bake!

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, preheat the oven to 350˚F and reheat for 5-7 minutes or until warmed through. You can also reheat in the microwave in a microwave-safe container, covered, for 30-60 seconds or until warmed.

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