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In today’s fast-paced world, the convenience of one-pan meals has become a cherished culinary trend. The appeal of these meals lies not only in their simplicity but also in their ability to deliver rich, balanced flavors with minimal effort. One such standout recipe is the Savory Chicken and Vegetable Sheet Pan Dinner. This dish seamlessly combines succulent chicken thighs with a vibrant assortment of vegetables, creating a wholesome and delicious option that’s perfect for family dinners or casual gatherings.

Savory Chicken and Vegetable Sheet Pan Dinner

Discover the joy of one-pan meals with this Savory Chicken and Vegetable Sheet Pan Dinner. Perfect for busy weeknights or casual gatherings, this recipe combines juicy chicken thighs with a colorful medley of vegetables, creating a flavorful and nutritious meal. Learn about the ingredients, preparation steps, and nutritional benefits that make this dish a culinary favorite. Enjoy simplicity in cooking without sacrificing taste or health.
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups baby potatoes, halved

1 cup broccoli florets

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 medium red onion, sliced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

Juice of 1 lemon

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken Marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Whisk until well mixed.

      Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 15 minutes while you prepare the vegetables.

        Prepare the Vegetables: In another large bowl, toss the baby potatoes, broccoli, red bell pepper, yellow bell pepper, and red onion with the remaining olive oil, and season them with salt and pepper.

          Arrange on the Sheet Pan: Line a large sheet pan with parchment paper or aluminum foil for easier cleanup. Place the marinated chicken thighs in the center of the pan. Arrange the vegetables around the chicken in a single layer to ensure even cooking.

            Roast in the Oven: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

              Serve: Once done, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired, and serve directly from the pan for a casual family dinner.

                Enjoy: Dive into the delicious, savory combination of chicken and roasted vegetables!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings