![- 4 bone-in chicken thighs, skin-on - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow zucchini, sliced - 1 medium red onion, sliced - 3 tablespoons olive oil - 1 tablespoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh lemon wedges (for serving) Gathering the right ingredients is key to this easy sheet pan chicken and veggies recipe. You want bone-in chicken thighs with skin for crispiness. Fresh vegetables like broccoli, red bell pepper, yellow zucchini, and red onion add color and flavor. Olive oil keeps everything moist, while garlic powder, smoked paprika, and Italian seasoning give a tasty kick. Don’t forget salt and pepper to bring out all the flavors. The fresh lemon wedges serve as a bright finish when you serve the dish. This combination of ingredients not only makes a meal that tastes great, but it also looks beautiful on your table. You can find the full recipe to guide you through this easy cooking process. First, preheat your oven to 425°F (220°C). This high heat helps the chicken get crispy. Next, line a large sheet pan with parchment paper. This makes cleanup easy. Now, let's mix our seasoning blend. In a large bowl, add 3 tablespoons of olive oil, 1 tablespoon of garlic powder, 1 teaspoon of smoked paprika, and 1 teaspoon of Italian seasoning. Add salt and pepper to taste. Whisk everything together until it looks smooth. Take 4 bone-in, skin-on chicken thighs and place them in the bowl with the seasoning mixture. Toss the chicken well to coat each piece. Make sure the skin gets plenty of seasoning. This will add great flavor and help it crisp up when baking. Now it's time to lay out the chicken and veggies. Place the seasoned chicken thighs in the center of the sheet pan. Surround them with 2 cups of broccoli florets, sliced red bell pepper, yellow zucchini, and red onion. Spread everything out evenly. Drizzle any leftover seasoning over the veggies and toss them gently. This helps all the veggies soak up that tasty flavor. Pop the sheet pan in the preheated oven and bake for 30 to 35 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The skin should look golden and crispy. If you want even more crispiness, broil for an extra 2 to 3 minutes. This step gives that nice, crunchy finish. After baking, let it rest for a few minutes before serving with fresh lemon wedges. Enjoy your flavorful meal! For the full recipe, check out the details above. To get crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry with a paper towel. This helps remove moisture that can make it soggy. Use a hot oven set to 425°F (220°C). High heat helps crisp the skin while cooking the meat. Coat the chicken well with oil and seasoning. This not only adds flavor but also helps with crisping. If you want even more crunch, broil the chicken for the last few minutes of cooking. Cooking times for veggies vary. Broccoli and bell peppers need about 30-35 minutes at 425°F. Zucchini cooks faster, so add it halfway through the baking time. This way, it won’t get too soft. Keep an eye on the red onion. It will become sweet and tender but still should have some bite. To check for doneness, use a fork to poke the veggies. They should be tender but not mushy. To elevate the taste, add fresh herbs like rosemary or thyme. Sprinkle these on before baking. You can also try adding chili flakes for a kick. For a sweet twist, drizzle a little honey over the veggies before baking. Don't forget the lemon wedges! They add brightness when served on the side. This dish is all about balance. Mix and match flavors to find what you love most. For the complete recipe, check out the Full Recipe. {{image_2}} You can easily switch the protein in this dish. Instead of bone-in chicken thighs, try boneless chicken breasts. They cook faster and are leaner. You can also use turkey thighs or even pork chops for a different flavor. If you enjoy seafood, salmon works great too. Just adjust the cooking time for fish, as it cooks quicker. Feel free to mix up the veggies based on what you have. Carrots and snap peas add a nice crunch. Sweet potatoes or butternut squash bring a touch of sweetness. You could even add green beans or asparagus for a fresh twist. The key is to use colorful veggies for a vibrant dish. This recipe can fit many diets. To make it gluten-free, ensure your seasonings have no gluten. For a low-carb option, skip the starchy vegetables. Focus on non-starchy ones like zucchini and bell peppers. You can also reduce the amount of olive oil if you want to cut calories. These small changes keep the meal healthy and tasty. For the full recipe, check out the [Full Recipe]. To store leftovers, let the dish cool first. Transfer the chicken and veggies to an airtight container. This keeps flavors fresh. You can store them in the fridge for up to four days. Make sure to label the container with the date. This helps you remember when you cooked it. When reheating, keep the chicken juicy and veggies crisp. Use the oven for best results. Preheat the oven to 350°F (175°C). Place the leftovers on a baking sheet and cover them with foil. Heat for about 15-20 minutes. You can also use a microwave. Just cover the dish and heat in short bursts. Stir in between to warm evenly. To freeze, first let the dish cool completely. Then, place it in a freezer-safe container. You can also use freezer bags. Remove as much air as possible. Label the bags with the date. This meal can be frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat using the tips above for the best taste. For the full recipe, check the main section. Cook chicken at 425°F (220°C) for a crispy skin and juicy meat. This temperature ensures that the chicken cooks evenly. Make sure the internal temperature hits 165°F (74°C) for safety. This helps prevent foodborne illness. Always use a meat thermometer to check the temperature. Yes, you can use frozen chicken thighs. Just remember to thaw them before cooking. If you skip thawing, the chicken may cook unevenly. To thaw, place the chicken in the fridge overnight. You can also use the cold water method. Seal the chicken in a bag and submerge it in cold water for about an hour. To make this dish dairy-free, simply skip any dairy ingredients. This recipe does not require dairy, so you are already set. The seasonings add great flavor without any milk or cheese. Use olive oil to keep it rich and tasty. Store leftovers in the fridge for up to 3 days. Place the chicken and veggies in an airtight container. This keeps them fresh and safe to eat. For longer storage, freeze leftovers for up to 2 months. To reheat, thaw in the fridge overnight before warming. In this blog post, we covered a complete recipe for tasty chicken thighs and veggies. You learned about choosing the right ingredients, step-by-step cooking instructions, and helpful tips. We explored variations for different diets and discussed how to store leftovers. Cooking can be simple and fun. With these steps, you can impress anyone with your meal. Enjoy your cooking journey, and don’t be afraid to get creative!](https://momdishmagic.com/wp-content/uploads/2025/06/f4f26740-7094-4b6c-88b1-794e58581297-250x250.webp)
Easy Sheet Pan Chicken and Veggies
Discover the ultimate Flavor-Packed Sheet Pan Chicken & Veggies recipe that makes healthy cooking a breeze! With tender chicken thighs and colorful veggies, this dish is not only delicious but also easy to prepare in just 45 minutes. Perfect for busy weeknights, this meal guarantees flavor in every bite. Click through to explore the full recipe and elevate your dinner tonight!