Sheet Pan Chicken and Vegetables
A simple, healthy, and delicious one-pan meal that is perfect for busy weeknights. Juicy chicken and roasted vegetables come together for a satisfying dish.
Equipment
- Sheet Pan
- Oven
Ingredients
Main Ingredients
- 4 pieces chicken-leg bone-in, skin-on
- 2 cups broccoli florets
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken thighs on a sheet pan and drizzle with 1 tbsp olive oil.
- Season chicken with garlic powder, paprika, salt, and black pepper.
- Add broccoli and cherry tomatoes to the sheet pan and drizzle with remaining olive oil.
- Roast in the oven for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
Notes
Feel free to swap out the vegetables with your favorites. Bell peppers, zucchini, or carrots work great too!