![You need a few key items to make this dish. Gather these main ingredients: - 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - Zest of 1 lemon - Juice of 1 lemon - 1 tablespoon honey - 2 cloves garlic, minced These ingredients give your chicken a bright flavor and juicy texture. The chicken thighs stay moist while roasting, making them a great choice. Next, you will need some seasonings to enhance the taste. Here’s what to add: - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste Mix these seasonings with the marinade. This blend adds a warm and savory depth to the chicken. The smoked paprika gives a nice touch of smokiness. For this recipe, I prefer fresh, colorful vegetables. Here are some great options: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 cup broccoli florets Feel free to mix in other veggies too, like zucchini or carrots. The more colors, the better! They add nutrition and a lovely presentation to your meal. For the full recipe, check out the link provided. First, preheat your oven to 425°F (220°C). This step is key for even cooking. Next, take a small bowl. Whisk together the olive oil, lemon zest, lemon juice, honey, minced garlic, smoked paprika, oregano, salt, and pepper. This mixture is a flavorful marinade. Now, put the chicken thighs in a large bowl or a resealable bag. Pour the marinade over the chicken. Make sure each piece is covered well. Let it rest for at least 20 minutes. This allows the flavors to soak in. While the chicken marinates, prepare your veggies. In a separate bowl, mix the sliced bell peppers, onion wedges, and broccoli florets. Drizzle them with olive oil, salt, and pepper. Toss until the veggies are well coated. Once the chicken has marinated, grab a large sheet pan. Place the marinated chicken thighs in the center. Surround them with the seasoned veggies. This setup helps everything cook evenly. Now, put the pan in the oven. Roast for 25-30 minutes. Check the internal temperature of the chicken. It should reach 165°F (75°C). The veggies should be tender and slightly caramelized. When they are done, take the pan out and let it rest for 5 minutes. To serve, garnish your dish with fresh parsley. This adds a nice touch of color. You can serve this meal as is or with a side of rice or quinoa. It is a complete meal full of flavor and nutrients. You can find the full recipe linked above to guide your cooking. Enjoy your healthy and tasty dish! Marinating adds great flavor to chicken. For best results, use a mix of acid and oil. I like to use lemon juice and olive oil. This combo keeps the chicken moist. Let the chicken soak for at least 20 minutes. For stronger taste, marinate overnight in the fridge. Just remember to cover the bowl or bag well. To get those veggies just right, cut them into similar sizes. This helps them roast evenly. I usually use bell peppers, onions, and broccoli. Toss them in olive oil, salt, and pepper. Spread them out on the pan so they don’t steam. Give them space! The more air, the better the roasting. Cooking time can change based on your oven. I suggest checking the chicken at 25 minutes. It should reach 165°F (75°C) to be safe to eat. If you use different veggies, check them too. Some might cook faster. If the chicken is done but veggies need more time, take the chicken out and let it rest. Keep cooking the veggies until they’re perfect. Check the Full Recipe for more details. {{image_2}} You can switch the chicken for other proteins. Try using salmon or shrimp. Both cook fast and taste great with the marinade. If you prefer plant-based options, tofu works well too. Just press it first to remove extra moisture. This way, it absorbs the flavors better. Each protein brings its own unique taste to the dish. You can also change the veggies in this recipe. Carrots, zucchini, or asparagus are good choices. Each vegetable has a different texture and flavor. For a colorful mix, use a variety of bell peppers. If you want more greens, add spinach or kale. Just be sure to cut the veggies into similar sizes. This helps them cook evenly, making your meal look and taste great. To make the dish even more exciting, try adding herbs or spices. Fresh rosemary or thyme adds a nice touch. You can also sprinkle some red pepper flakes for heat. A splash of balsamic vinegar can add a sweet and tangy kick. Feel free to experiment! The more you play with flavors, the more fun your cooking will be. Check the Full Recipe for more ideas on how to make this dish your own. After enjoying your sheet pan chicken and veggies, store any leftovers in an airtight container. This keeps the food fresh for up to three days. Make sure the chicken and veggies cool down before sealing them. If you want to keep the taste and texture, avoid stacking the food too tightly. When you’re ready to enjoy leftovers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Warm them for about 10-15 minutes, or until heated through. You can also use a microwave. Heat in short bursts, stirring in between, to avoid hot spots. If you want to save leftovers for later, freezing is a great option. Place the cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as you can before sealing. You can freeze for up to three months. When you’re ready to eat, thaw in the fridge overnight, then reheat as mentioned above. This helps keep the flavors vibrant and the texture nice. It takes about 25 to 30 minutes to cook sheet pan chicken at 425°F (220°C). The chicken should reach an internal temperature of 165°F (75°C). This cooking time allows the chicken to become juicy and tender. Plus, the veggies will get soft and caramelized during this time. Yes, you can use frozen vegetables for this recipe. Just remember to thaw them first. Thawed veggies will cook more evenly with the chicken. If you add them straight from the freezer, they may release too much water. This can make the dish soggy instead of crisp. Sheet pan chicken goes well with many sides. Here are a few ideas: - Rice: White or brown rice adds a nice base. - Quinoa: This is a healthy, protein-rich option. - Salad: A fresh green salad can lighten the meal. - Bread: Crusty bread is great for soaking up the juices. These sides can round out your meal nicely. For the full recipe, check out the [Full Recipe]. In this blog post, we explored the key ingredients for sheet pan chicken, including main ingredients, seasonings, and veggies. I shared step-by-step instructions for prep, cooking, and serving. You learned tips for marinating, roasting veggies, and timing adjustments. We also looked at variations, storage info, and answered common questions. Now you have everything needed to make this dish your own. Enjoy the cooking journey!](https://mycookingcast.com/wp-content/uploads/2025/06/597ff66d-1b51-4f53-936c-443e3db81c1c-250x250.webp)
Sheet Pan Chicken and Veggies
Elevate your weeknight dinners with this Sheet Pan Zesty Citrus Chicken & Veggies recipe. Bursting with fresh flavors from lemon, garlic, and smoked paprika, this one-pan meal is not only quick to prepare but also healthy and satisfying. Perfectly cooked chicken and colorful veggies come together for a delightful dish that’s easy to clean up. Click through to explore this delicious recipe and bring vibrant flavors to your table tonight!