Description
Enjoy a delightful one-pan meal with this easy and flavorful sheet pan chicken and veggies recipe. Juicy boneless chicken thighs roast alongside vibrant bell peppers and crunchy carrots, creating a comforting dish that’s perfect for busy weeknights. With minimal prep time and cleanup, this recipe brings the joy of home-cooked meals to your table without the fuss.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 cups mixed bell peppers (red, yellow, green), sliced
- 1 cup carrots, sliced (or baby carrots)
- 1 medium red onion, cut into wedges
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine chicken thighs with 2 tablespoons of olive oil, garlic powder, oregano, salt, and pepper. Toss until evenly coated.
- In another bowl, mix bell peppers, carrots, and red onion with the remaining olive oil; season with salt and pepper.
- Arrange the chicken on one half of a large baking sheet; place the veggies on the other half.
- Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are caramelized.
- Serve immediately or enjoy straight from the pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 140mg