YumVerseEats
HIGH COMFORT. LOW EFFORT.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Everything roasts together with minimal prep.
Quick Fixes
Vegetables mushy: Cut them into similar-sized pieces and don't pile them — single layer only.
Chicken not browning: Pat dry before seasoning. Excess moisture prevents browning in the oven.
Ingredients
—
—
3 lbs. boneless chicken thighs
—
—
2 cups broccoli florets
—
—
1 bell pepper, chopped
—
—
1 small red onion, quartered
—
—
½ tsp paprika
—
—
1 tsp garlic powder
—
—
salt and black pepper, to taste
—
—
2 tbsp olive oil
How to Make It
1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and lightly grease it.
2
Pat the chicken thighs dry with paper towels. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Add the chicken and toss to coat evenly.
3
Add the broccoli florets, bell pepper, and red onion to the same bowl and toss everything together so the vegetables pick up the seasoned oil as well.
4
Spread the chicken thighs and vegetables in a single layer on the prepared baking sheet, making sure nothing is overlapping. Place chicken skin-side up if applicable.
5
Roast for 25–30 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
6
Remove from oven and rest for 5 minutes before serving. Serve directly from the pan.
Store
Store in an airtight container for up to 4 days.
Reheat
Reheat in the microwave.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breasts?
Yes, reduce cook time.
Best vegetables?
Carrots and broccoli.
Meal prep friendly?
Yes.
YumVerseEats
Sheet Pan Chicken and Vegetables
Ingredients
—
—
3 lbs. boneless chicken thighs
—
—
2 cups broccoli florets
—
—
1 bell pepper, chopped
—
—
1 small red onion, quartered
—
—
½ tsp paprika
—
—
1 tsp garlic powder
—
—
salt and black pepper, to taste
—
—
2 tbsp olive oil
Instructions
1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and lightly grease it.
2
Pat the chicken thighs dry with paper towels. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Add the chicken and toss to coat evenly.
3
Add the broccoli florets, bell pepper, and red onion to the same bowl and toss everything together so the vegetables pick up the seasoned oil as well.
4
Spread the chicken thighs and vegetables in a single layer on the prepared baking sheet, making sure nothing is overlapping. Place chicken skin-side up if applicable.
5
Roast for 25–30 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
6
Remove from oven and rest for 5 minutes before serving. Serve directly from the pan.
MORE ONE-PAN FAVORITES
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min active
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min total
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min total
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min active
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min total
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min active
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25
min total
Avo's Tip
Cut vegetables evenly.
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