Sheet Pan Chicken
Looking for a hassle-free dinner option that doesn’t compromise on flavor? This sheet pan chicken recipe is your answer! Juicy chicken thighs are roasted to perfection alongside vibrant vegetables, all on one pan. It’s easy to prepare, clean up, and sure to please the whole family. With a delightful blend of herbs and spices, this dish is not only delicious but also visually stunning—perfect for impressing guests or enjoying a cozy family meal.
Ingredients
– 4 chicken thighs, bone-in and skin-on
– 2 red bell peppers, sliced
– 2 carrots, sliced
– 1 red onion, cut into wedges
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh rosemary for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is 45 minutes.
Nutritional Value
Each serving (1 chicken thigh with vegetables) contains approximately 450 calories, 25g protein, 30g fat, and 15g carbohydrates. This is based on a single serving for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine olive oil, minced garlic, thyme, salt, and pepper.
3. Add chicken thighs to the bowl, coating them well with the marinade.
4. Prepare the vegetables by slicing bell peppers, carrots, and onion.
5. Arrange the marinated chicken on a large sheet pan.
6. Scatter the vegetables around the chicken on the same pan.
7. Drizzle any remaining marinade over the vegetables.
8. Roast in the oven for 35-40 minutes, until chicken is golden and cooked through.
9. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
10. Garnish with fresh rosemary before serving.
Alternative Ingredients
Feel free to substitute chicken thighs with drumsticks or breasts for different flavors. Seasonal vegetables like zucchini or asparagus can also be used for variety, ensuring the dish remains colorful and nutritious.
Serving and Pairings
This dish pairs wonderfully with a side of quinoa, rice, or a fresh green salad. A light white wine or sparkling water complements the flavors beautifully.
Storage and Reheating
Leftover sheet pan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen for up to 3 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Overcrowding the pan can lead to steaming instead of roasting.
- Not preheating the oven properly can affect cooking time.
- Using chicken without skin may result in drier meat.
- Forgetting to season the vegetables can lessen flavor.
- Not checking chicken doneness can lead to undercooking.
Helpful Tips
- Let the chicken marinate for at least 30 minutes for deeper flavor.
- Experiment with different herbs like rosemary or oregano.
- Line the sheet pan with parchment paper for easier cleanup.
- Add lemon slices for a zesty kick.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but cooking time may need to be adjusted. Monitor closely to avoid overcooking.
What vegetables work best?
Bell peppers, carrots, and onions are great, but feel free to use any seasonal vegetables you enjoy.
Can this dish be made ahead of time?
Absolutely! You can marinate the chicken a day in advance and assemble everything on the day of cooking.
How can I make it spicier?
Add red pepper flakes or a spicy seasoning blend to the marinade for an extra kick.
Is sheet pan chicken healthy?
Yes! It’s a balanced meal with protein, healthy fats, and plenty of vegetables, making it a nutritious choice.
Conclusion
Sheet pan chicken is a versatile and flavorful dish that simplifies meal prep without sacrificing taste. Perfect for busy weeknights or special occasions, this recipe ensures deliciousness with minimal effort. Enjoy the ease of one-pan cooking and the delightful aroma filling your kitchen!
Sheet Pan Chicken
Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 red bell peppers sliced
- 2 carrots sliced
- 1 red onion cut into wedges
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine olive oil, minced garlic, thyme, salt, and pepper.
- Add chicken thighs to the bowl, coating them well with the marinade.
- Prepare the vegetables by slicing bell peppers, carrots, and onion.
- Arrange the marinated chicken on a large sheet pan.
- Scatter the vegetables around the chicken on the same pan.
- Drizzle any remaining marinade over the vegetables.
- Roast in the oven for 35-40 minutes, until chicken is golden and cooked through.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Garnish with fresh rosemary before serving.
