Chicken And Vegetable Sheet Pan Dinners
Hey everyone! Today, I'm excited to share with you a quick and easy dinner idea that's perfect for busy weeknights: Chicken And Vegetable Sheet Pan Dinners. This one-pan meal is not only delicious and satisfying but also incredibly simple to prepare. With just a few ingredients and minimal cleanup, you can have a wholesome and nutritious dinner on the table in no time. Let's get cooking!
Equipment
- Sheet pan
- Mixing bowl
- Chef's knife and cutting board
- Aluminum foil or parchment paper (optional)
- Spatula or tongs
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Assorted vegetables of your choice (such as bell peppers, onions, broccoli, carrots, zucchini, etc.)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Herbs and spices of your choice (such as garlic powder, onion powder, paprika, Italian seasoning, etc.)
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with aluminum foil or parchment paper for easy cleanup.
- In a mixing bowl, toss the chicken breasts or thighs with olive oil, salt, pepper, and your choice of herbs and spices until evenly coated.
- Arrange the chicken on one side of the sheet pan, leaving room for the vegetables on the other side.
- Chop the assorted vegetables into bite-sized pieces and toss them with olive oil, salt, pepper, and any additional herbs and spices.
- Arrange the vegetables on the other side of the sheet pan, making sure they are spread out in a single layer.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
- Remove the sheet pan from the oven and let the chicken and vegetables rest for a few minutes before serving.
- Serve the Chicken And Vegetable Sheet Pan Dinners hot, garnished with fresh herbs if desired.