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Sheet Pan Chicken & Veggies
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Sheet Pan Chicken & Veggies

A complete, fuss-free dinner roasted on one pan with juicy chicken and tender vegetables.

⏱ 53 min🍽 4 servingsMedium
🍽️ sheet pan🧻 parchment paper🥣 large bowl🔪 chef's knife🔪 cutting board🥄 measuring spoons🍴 tongs🌡️ instant-read thermometer

Ingredients

  • 🍗Boneless, skinless chicken thighs1.75 lb
  • 🌶️Red bell pepper2 medium
  • 🥒Zucchini1 medium
  • 🧅Red onion1 medium
  • 🧄Garlic4 cloves
  • 🫙Black pepper0.5 tsp
  • 🍗Boneless, skinless chicken thighs1.75 lb
  • 🌶️Red bell pepper2 medium
  • 🥒Zucchini1 medium
  • 🧅Red onion1 medium
  • 🧄Garlic4 cloves
  • 🫙Black pepper0.5 tsp
  • 🌶️Harissa paste1 tbsp
  • 🥛Plain Greek yogurt0.5 cup
  • 🥜Pine nuts2 tbsp
  • 🌿Fresh parsley2 tbsp
  • 🫒Olive oil3 tbsp
  • 🫒Olive oil3 tbsp
  • 🧂Salt1.25 tsp
  • 🧂Salt1.375 tsp
  • 🍋Lemon1 lemon
  • 🍋Lemon1 lemon
  • 🧀Feta cheese2.1 oz

Steps

  1. 1

    Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  2. 1

    Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  3. 2

    Rinse the bell peppers, zucchini, lemon, and red onion under cold water. Pat them dry. Pat the chicken dry with paper towels.

+14 more steps

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Storage

Store in an airtight container in the fridge. Reheat in the oven at 375°F (190°C) for 10 to 12 minutes, or microwave until heated through. (up to 4 days)

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