Sheet Pan Chicken And Vegetables
Want to make a delicious mess-free meal that is good for you? Try this health Sheet Pan Chicken and Vegetables Dinner consisting of chicken thighs, broccoli, carrots, and more! You will love this easy weeknight meal idea.
A sheet pan dinner is the perfect meal for busy parents who want to prepare a home-cooked meal. If you want to provide your loved ones with a wholesome, healthy meal without making a mess and dealing with tons of dishes, the Sheet Pan Chicken And Vegetables Dinner is perfect for you.
Instead of using assorted pots and pans, you will cook all your ingredients together on a sheet pan in the oven. You can even put aluminum foil on the baking sheet for a mess-free cleanup when you are done preparing your meal.
The Ingredients You Will Use to Make the Sheet Pan Chicken Dinner
Make your Sheet Pan Chicken Dinner with the following ingredients:
- Chicken Thighs. Leave the skin on, but grab boneless chicken thighs.
- Broccoli. Grab a head of broccoli, rinse well, and chop it into pieces.
- Red Bell Pepper. Clean your red bell pepper and chop it down.
- Large Carrots. Chop your carrots into small chunks.
- Olive Oil. Use a bit of olive oil over your vegetables to give them more flavor.
You will also need salt and pepper to taste and parsley to use as a garnish. When preparing the marinade for your chicken, you will need to combine olive oil and honey with chili sauce, soy sauce, minced garlic, and kosher salt.
How To Make Sheet Pan Chicken And Vegetables
You gotta love a one-pan meal. This sheet pan dinner idea makes for a quick clean-up. Here are my tips on how to make Sheet Pan Chicken And Vegetables
Do I Use Fresh Garlic for the Marinade?
It is best to use fresh garlic cloves that you can chop into pieces when preparing the marinade for your chicken. However, if you do not have fresh garlic or do not want to deal with chopping it down, you can use minced garlic from a jar.
How Long Do I Let the Chicken Marinade?
Let your chicken marinate for at least 30 minutes. If you have extra time, you can let your chicken thighs sit in the marinade for several hours or even overnight. You want to give the chicken time to soak up all the juices from your marinade because that is what gives it even more flavor.
Can I Use Chicken Breast?
If you do not want to use chicken thighs, you can use chicken breast. Make sure to leave the skin on the chicken breast, but choose the boneless option to avoid dealing with any bones when you are biting into your meat.
Do I Have to Use Red Bell Peppers?
Red bell peppers add a sweet touch to this meal. If you have other peppers, you can use them. However, green bell peppers have a more grass-like taste compared to other colors, such as red and yellow, so that is something to keep in mind.
What to Do With the Leftovers
Store the Sheet Pan Chicken Dinner leftovers in food storage containers. You can keep the chicken in one container and the veggies in another container or store everything together in a single container. Put your leftovers in the fridge and eat them within three days. You can reheat your chicken and veggies in the microwave.
Try These Easy Weeknight Meal Recipes
Slow Cooker French Dip Sandwiches
Creamy Tortellini Alfredo Skillet
Save this easy Sheet Pan Chicken Recipe for later. Pin the image below to your favorite Pinterest board.
Sheet Pan Chicken And Vegetables
Want to make a delicious mess-free meal that is good for you? Try this health Sheet Pan Chicken and Vegetables Dinner consisting of chicken thighs, broccoli, carrots, and more! You will love this easy weeknight meal idea.
Ingredients
- 6 chicken thighs, skin on
- 1 tablespoon olive oil
- 1 medium head broccoli, chopped
- 1 medium yellow squash, sliced
- 1 red bell pepper, cleaned and diced
- 2 large carrots, cleaned and diced
- Salt and Pepper to taste
- Fresh parsley for garnish, if desired
- Marinade
- ¼ cup honey
- 2 tablespoons olive oil
- 2 teaspoons chili sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, smashed and minced
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl, whisk together all ingredients for the marinade
- Season chicken with salt and pepper and add to a large resealable bag.
- Pour marinade over chicken
- Place in refrigerator to chill for at least 30 minutes
- Spray a large sheet with non-stick cooking spray or line with parchment paper.
- Meanwhile, cut the vegetables and place on baking sheet
- Drizzle with olive oil and season with salt and pepper
- Preheat oven to 400 degrees F
- Remove chicken from marinade, discard marinade and place chicken on baking sheet
- Bake for 25-30 minutes or until chicken has internal temperature of 165 degrees F and the vegetables are tender
- Remove from oven and let set 5 minutes
- Garnish with fresh parsley and serve immediately
- Store leftovers in refrigerator .