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Sheet Pan Chicken and Vegetables
15
min active
·
4
servings
·
40
min total
Seasoned chicken thighs roasted with colorful vegetables on a single sheet pan.
Avo's Tip
Cut vegetables evenly.
Different vegetables? Use what needs using up — root vegetables take longer than zucchini or peppers, so cut them smaller.
No chicken thighs? Chicken breasts work; reduce time and check temperature early.
Different seasoning? Za'atar, herbes de Provence, or even taco seasoning all work with this method.
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.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Why It Works
Everything roasts together with minimal prep.
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Ingredients
1
3 lbs. boneless chicken thighs
2
2 cups broccoli florets
3
1 bell pepper, chopped
4
1 small red onion, quartered
5
½ tsp paprika
6
1 tsp garlic powder
7
salt and pepper, to taste
8
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.
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
—
1
3 lbs. boneless chicken thighs
—
2
2 cups broccoli florets
—
3
1 bell pepper, chopped
—
4
1 small red onion, quartered
—
5
½ tsp paprika
—
6
1 tsp garlic powder
—
7
salt and pepper, to taste
—
8
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Sheet Pan Chicken and Vegetables
15
min active
·
40
min total
·
4
servings
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