Looking for a dinner recipe that’s not only delicious but also effortless? Dive into the vibrant flavors of Italy with our Sheet Pan Italian Chicken and Veggies! This one-pan wonder brings together juicy chicken thighs and a medley of colorful vegetables, all roasted to perfection in just 40 minutes. Perfect for busy weeknights or a cozy family gathering, this dish will have your taste buds dancing and your kitchen smelling heavenly. Ready to impress your loved ones without spending hours in the kitchen? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides of the chicken thighs with salt, pepper, and Italian seasoning, making sure to distribute the seasoning evenly.
- Prepare the vegetables by washing and slicing the zucchini into half-moon shapes, chopping the bell pepper into roughly 1-inch pieces, and keeping the cherry tomatoes whole.
- Arrange the chicken thighs on the sheet pan, leaving space between each piece. Scatter the prepared zucchini, bell pepper, and cherry tomatoes around the chicken.
- Drizzle olive oil over the chicken and vegetables, then use your hands or a spatula to gently toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
- Remove the sheet pan from the oven and let the chicken and vegetables rest for 5 minutes to allow the juices to redistribute.
- Serve hot, optionally garnishing with fresh basil or parsley, and enjoy your sheet pan Italian chicken and vegetables.
Tips
- Crispy Skin Magic: For perfectly crispy chicken skin, make sure to pat the chicken thighs dry with paper towels before seasoning. This step is crucial for achieving that delightful crunch!
- Season Generously: Don’t be shy with the Italian seasoning! A good sprinkle of salt, pepper, and herbs will elevate the flavors of both the chicken and the veggies.
- Even Cooking: Arrange the chicken and vegetables in a single layer on the baking sheet to ensure even cooking. Crowding the pan can lead to steaming instead of roasting.
- Check for Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C). This guarantees that it’s cooked through and safe to eat.
- Fresh Herbs Finish: For an extra burst of flavor, consider garnishing your dish with fresh basil or parsley just before serving. It adds a beautiful touch and enhances the Italian flair!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
