Sheet Pan Chicken and Veggies

$To make this tasty meal, gather these ingredients: - 4 boneless, skinless chicken thighs - 2 medium carrots, sliced - 1 bell pepper (any color), chopped - 1 zucchini, sliced - 1 red onion, quartered - 3 cloves garlic, minced - 1 tablespoon Dijon mustard - 2 tablespoons olive oil - Juice and zest of 1 orange - Juice and zest of 1 lemon - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper to taste These fresh ingredients work well together. The chicken gives protein, while veggies add color and flavor. You can change up your dish with a few fun add-ins: - Sweet potato cubes - Cherry tomatoes - Broccoli florets - Cauliflower pieces - Green beans These add-ins make the dish even more colorful and tasty. They also help keep meals interesting! For extra flavor, use these seasonings: - Paprika - Garlic powder - Onion powder - Italian seasoning - Lemon pepper These seasonings enhance the taste of your chicken and veggies. Add them to the marinade for a boost of flavor. You can adjust based on your taste. For the full recipe, check out the details above! To start, I gather all my ingredients. This makes cooking easier and more fun. I preheat the oven to 400°F (200°C). I line a large baking sheet with parchment paper. If you don’t have parchment, grease it lightly with cooking spray. This helps keep everything from sticking. In a large bowl, I mix the marinade. I add olive oil, Dijon mustard, and the juice and zest of the orange and lemon. Next, I put in the minced garlic, rosemary, thyme, salt, and pepper. This mix adds a lot of flavor. I then add the chicken thighs. I coat them well in the marinade. It’s best to let them marinate for 15 to 20 minutes. If I have more time, I let them sit in the fridge for an hour. This gives the chicken even more taste. While the chicken marinates, I prepare the veggies. In another bowl, I toss the sliced carrots, chopped bell pepper, zucchini, and red onion. I drizzle them with olive oil and sprinkle some salt and pepper. Once the chicken is ready, I place the thighs on one side of the baking sheet. I spread the veggies on the other side. I bake everything in the oven for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies will get tender and slightly caramelized. After baking, I take the sheet out and let it cool for a few minutes. This helps the flavors come together. For the full recipe, be sure to check out the details! To cook chicken perfectly, start with even pieces. If the chicken is uneven, it cooks unevenly. I like to use boneless, skinless chicken thighs. They stay juicy and tender. Marinate them for at least 20 minutes. This adds flavor and moisture. Make sure the internal temperature hits 165°F (75°C). Use a meat thermometer for accuracy. Let it rest for a few minutes after baking. This keeps the juices in. When cooking veggies, cut them into similar sizes. This helps them cook evenly. I love using carrots, bell peppers, zucchini, and red onions. Toss them in olive oil and seasonings. This makes them flavorful. Bake them alongside the chicken for the best results. Check on them halfway through. Stir them around for even cooking. You want them tender and slightly caramelized. For serving, I recommend keeping it simple. You can serve right from the pan for a cozy look. Or, plate the chicken with a heap of veggies. Garnish with fresh herbs like thyme or rosemary. This adds color and flair. Pair it with a side of rice or crusty bread for a full meal. Enjoy your delicious creation! For the complete guide, check out the Full Recipe. {{image_2}} You can mix and match veggies for fun. Try using broccoli, asparagus, or sweet potatoes. Each adds a new taste. Brussels sprouts or green beans also work well. If you have leftover veggies, toss them in! Just remember to adjust cook times for harder vegetables. Feeling adventurous? Change up the marinade! Use soy sauce for an Asian twist. Try adding honey for a sweet glaze. You can also use balsamic vinegar for a rich flavor. Just remember to keep the olive oil and garlic for depth. Not in the mood for chicken? Swap in salmon or shrimp. Both cook quickly and taste great. Tofu is a good choice for a vegetarian meal. Just make sure to press the tofu to remove water. This helps it soak up flavors better. For any protein, adjust cooking times to ensure everything cooks perfectly. For the complete recipe, check out the Full Recipe. After cooking, let the chicken and veggies cool down. Place them in an airtight container. Store in the fridge for up to three days. Always check for any odd smells before eating. This helps keep your meals safe and tasty. If you want to save some for later, freezing works great. Let the dish cool completely. Then, pack it in a freezer-safe container. You can also use freezer bags. Make sure to remove as much air as possible. It can last for up to three months in the freezer. When you're ready to enjoy your meal again, use the oven for the best results. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes, or until warm. You can also use the microwave, but the oven gives better texture. For more flavor, add a splash of olive oil before reheating. Sheet pan chicken takes about 25 to 30 minutes to cook at 400°F (200°C). You want the chicken to reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. The veggies should be tender and slightly caramelized by this time. Yes, you can use frozen chicken, but it will take longer to cook. I recommend thawing the chicken first for best results. Thawing helps the marinade soak in better. If you must cook from frozen, add an extra 10 to 15 minutes to the cooking time. Use a meat thermometer to check for doneness. Many vegetables go great with chicken. Here are some of my favorites: - Carrots - Bell peppers - Zucchini - Red onions - Broccoli - Brussels sprouts - Potatoes Feel free to mix and match to suit your taste. You can also check the full recipe for more tips on veggie choices. This blog post shared a full guide to making sheet pan chicken. We covered ingredients, including add-ins and seasonings. You learned step-by-step instructions for marinating and baking. I also shared tips for cooking chicken and veggies to perfection. Variations let you explore different flavors and proteins. Lastly, we discussed storage and reheating for leftovers. In short, this dish is simple and flexible, perfect for busy weeknights. Enjoy your cooking adventure!$

Sheet Pan Chicken and Veggies

Discover the deliciousness of Sheet Pan Citrus Herb Chicken & Veggies, an easy and flavorful recipe perfect for busy nights! With tender chicken thighs, vibrant veggies, and zesty citrus flavors, this one-pan meal will impress your family and friends. Ready in just 40 minutes, it's a breeze to prepare and clean up. Click through to explore the full recipe and elevate your weeknight dinners with this tasty dish!

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken thighs

2 medium carrots, sliced

1 bell pepper (any color), chopped

1 zucchini, sliced

1 red onion, quartered

3 cloves garlic, minced

1 tablespoon Dijon mustard

2 tablespoons olive oil

Juice and zest of 1 orange

Juice and zest of 1 lemon

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

In a large bowl, mix together the olive oil, Dijon mustard, orange juice and zest, lemon juice and zest, minced garlic, rosemary, thyme, salt, and pepper. This will be your marinade.

Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow them to marinate for at least 15-20 minutes (or up to an hour in the fridge for more flavor).

While the chicken is marinating, prepare the vegetables. In another bowl, toss the sliced carrots, chopped bell pepper, zucchini, and red onion with a drizzle of olive oil and a pinch of salt and pepper.

Once marinated, place the chicken thighs on one side of the baking sheet. On the other side, spread out the seasoned vegetables evenly.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly caramelized.

Remove from the oven and let it cool for a few minutes before serving. The flavors will intensify as it rests.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

- Presentation Tips: Serve directly from the pan for a rustic feel, or plate each chicken thigh beside a generous portion of roasted veggies. Garnish with extra thyme or rosemary sprigs for a pop of color!