Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies
Put together this incredibly simple Sheet Pan Italian Baked Boneless Chicken Thighs and Vegetables for a delightful, hassle-free evening meal.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 teaspoon kosher salt
- 1/4 teaspoon thyme
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper
- 1 clove crushed garlic
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- cooking spray
- 8 4 oz each boneless skinless chicken thighs, trimmed of fat
- 1/2 tsp kosher salt
- 12 ounces zucchini
- 3 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- chopped parsley for garnish
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
Instructions
- 1
In a sizable mixing bowl, combine the ingredients for the Italian seasoning. Sprinkle the chicken with 1/2 teaspoon of salt, then incorporate the chicken, zucchini, carrots, bell peppers, and red onion into the bowl. Toss everything thoroughly to ensure an even coating. Allow the mixture to marinate for 30 minutes or up to overnight for enhanced flavor.
- 2
Preheat your oven to 450°F (232°C). Lightly coat two large nonstick baking sheets with cooking spray, or line them with parchment paper or aluminum foil for hassle-free cleanup. Position the oven racks in the center and lower third.
- 3
Distribute the marinated chicken and vegetables evenly across the prepared baking sheets, ensuring they are arranged in a single layer without overlapping.
- 4
Bake for approximately 20 minutes, then flip the chicken and vegetables before returning them to the oven for an additional 10 minutes, or until everything is beautifully roasted and tender. Garnish with freshly chopped parsley before serving.
Nutrition Information
Notes & Tips
- Freezer Friendly