Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies
User Reviews
4.9
108 reviews
Excellent
Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies
Report
Assemble this super easy Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies for a delicious, fuss-free dinner.
Share:
Ingredients
- 1 teaspoon kosher salt
- cooking spray
- 1/2 teaspoon onion powder
- 8 4 oz each boneless skinless chicken thighs, trimmed of fat
- 1/2 teaspoon dried oregano
- 1/2 tsp kosher salt
- 1/2 teaspoon dried basil
- 12 ounces zucchini (diced into 1-inch pieces)
- 1/4 teaspoon thyme
- 3 carrots (peeled and diced into 1-inch pieces)
- 1/2 teaspoon sugar (omit for Paleo and Whole 30)
- 1 red bell pepper (cut into 1-inch pieces)
- 1/8 teaspoon black pepper
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 clove crushed garlic
- 1 red onion (cut into 1-inch pieces)
- 3 tablespoons olive oil
- Chopped parsley for garnish
- 2 tablespoons red wine vinegar
Add to Shopping List
Instructions
- Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
- Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
- Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
- Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
Notes
- Freezer Friendly
- Let the cooked dish cool completely.
- Portion it into freezer containers and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight.
- Reheat in a 325°F oven until warmed through 20 minutes.
Nutrition Information
Show Details
Serving
2thighs + veggies
Calories
429kcal
(21%)
Carbohydrates
15.5g
(5%)
Protein
46.5g
(93%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Cholesterol
214mg
(71%)
Sodium
672.5mg
(28%)
Fiber
4g
(16%)
Sugar
4.5g
(9%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 2thighs + veggies | |
| Calories | 429kcal | 21% |
| Carbohydrates | 15.5g | 5% |
| Protein | 46.5g | 93% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 214mg | 71% |
| Sodium | 672.5mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
108 reviews
Excellent
Other Recipes
You'll Also Love
