Crispy Sheet Pan Chicken and Veggie Bake

In today's fast-paced world, one-pan meals have become a culinary lifesaver for those juggling busy schedules. These convenient dishes not only save time on meal prep and cleanup, but they also deliver a delightful blend of flavors and nutrients in every bite. One standout recipe that perfectly embodies the essence of a one-pan meal is the Crispy Sheet Pan Chicken and Veggie Bake. This dish seamlessly combines tender chicken thighs with a vibrant mix of colorful vegetables, creating a satisfying and wholesome dinner option that's ideal for busy weeknights or family gatherings.

Discover the simplicity and deliciousness of Crispy Sheet Pan Chicken and Veggie Bake, the perfect one-pan meal for busy weeknights. This delightful recipe features tender chicken thighs marinated in a flavorful blend, paired with a vibrant mix of seasonal vegetables like Brussels sprouts, baby potatoes, and bell peppers. The result is a satisfying dish that’s easy to prepare and packed with nutrients. Enjoy minimal cleanup and maximum flavor for a family-friendly dinner that everyone will love!

Print Recipe Pin Recipe

Ingredients

For the Chicken Marinade:

4 boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

For the Veggies:

2 cups Brussels sprouts, halved

2 cups baby potatoes, quartered

1 bell pepper, sliced (any color)

1 red onion, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

Optional Garnishes:

Fresh parsley, chopped

Lemon wedges for serving

Instructions

Marinate the Chicken: In a large bowl, mix together olive oil, balsamic vinegar, garlic powder, onion powder, smoked paprika, dried Italian herbs, salt, and pepper. Add the chicken thighs and ensure they are well coated. Cover and marinate in the fridge for at least 30 minutes, preferably 2 hours.

Prepare the Veggies: Preheat your oven to 425°F (220°C). In a separate bowl, combine the Brussels sprouts, baby potatoes, bell pepper, and red onion. Drizzle with olive oil, add garlic powder, dried thyme, salt, and pepper, and toss to coat evenly.

Arrange on Sheet Pan: On a large baking sheet lined with parchment paper, spread the seasoned veggies in an even layer. Remove the chicken from the marinade and nestle it among the veggies.

Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the veggies are crisp-tender and golden brown. You can broil for an additional 2-3 minutes for extra crispiness if desired.

Serve: Once done, remove from the oven and let rest for a couple of minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Enjoy your deliciously crispy chicken and veggies right off the sheet pan!

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4