Sheet Pan Chicken and Vegetables

Minimal cleanup, maximum nutrition. Everything roasts together on one pan.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• Salt and pepper
• Fresh lemon to finish

Directions

Preheat oven to 425°F. Line a large baking sheet.

1. Toss all vegetables with 2 tbsp olive oil, salt, pepper, and Italian seasoning. Spread on pan.
2. Coat chicken with remaining oil, garlic, paprika, salt, and pepper.

Nestle chicken among vegetables, skin-side up.

1. Roast 28-32 minutes until chicken is 165°F and vegetables are tender and slightly charred.
2. Squeeze lemon over everything before serving.

Notes

The key is a single layer — don’t pile vegetables or they steam instead of roast.