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In the fast-paced world we live in, finding time to prepare a wholesome meal can often feel like a daunting task. Enter the One-Pan Wonder: Savory Chicken and Vegetable Sheet Pan Dinner, a meal that combines convenience, flavor, and nutrition in one simple dish. This recipe has gained popularity among home cooks for its ease of preparation and the beautiful medley of flavors it brings to the table, making it an ideal choice for busy weeknights or casual family gatherings.

Savory Chicken and Vegetable Sheet Pan Dinner

Discover the ease and flavor of the One-Pan Wonder: Savory Chicken and Vegetable Sheet Pan Dinner. This simple recipe combines tender chicken thighs and a colorful variety of fresh vegetables, creating a nutritious meal perfect for busy weeknights or family gatherings. With minimal prep and cleanup, you can savor a delicious, balanced dish that bursts with flavor. Elevate your dinner routine with this satisfying and healthful option that showcases the goodness of wholesome ingredients!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups baby potatoes, halved

1 cup broccoli florets

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 medium red onion, thinly sliced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

Juice of 1 lemon

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This step ensures that your chicken and vegetables roast evenly.

    Prepare the Chicken Marinade: In a spacious mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Whisk these ingredients together until they’re well-blended.

      Marinate the Chicken: Place the chicken thighs into the marinade, ensuring each piece is evenly coated with the flavorful mixture. For best results, allow the chicken to marinate for at least 15 minutes while you prep the vegetables.

        Prepare the Vegetables: In a separate large bowl, add the halved baby potatoes, broccoli florets, sliced red bell pepper, sliced yellow bell pepper, and thinly sliced red onion. Drizzle with a little olive oil, and season with salt and pepper. Toss everything together until the vegetables are evenly coated.

          Arrange on the Sheet Pan: Line a large sheet pan with parchment paper or aluminum foil for easier cleanup. Place the marinated chicken thighs in the center of the pan. Arrange the seasoned vegetables around the chicken in a single, even layer to promote optimal roasting.

            Roast in the Oven: Transfer the sheet pan to the preheated oven. Roast for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized around the edges.

              Serve: When cooked, carefully remove the sheet pan from the oven and allow it to rest for a few minutes. If you like, garnish with freshly chopped parsley for a pop of color and freshness. Serve directly from the pan for a casual family gathering.

                Enjoy: Indulge in this hearty and savory dish, relishing the delightful pairing of juicy chicken and perfectly roasted vegetables!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings