This is one of my favorite meals because it’s incredibly easy, but it’s also super healthy and can be made with whatever seasonal produce you have around. We eat this at least once a week because it’s so easy.
It’s also easy to dress up – top the chicken with some tzatziki or pesto – or try a bruschetta or pico de gallo topping!
It’s just super versatile and super easy. Make up a batch of rice or quinoa in the rice cooker and serve the chicken and veggies on top for an easy rice bowl. Check out the recipe card below to see my fave veggies, and the one’s I don’t like to use.
What veggies will you serve?
Ridiculously Easy Roasted Chicken & Veggies Sheet Pan Meal
When you just have a few minutes to prep dinner before heading off for work, this meal is super easy!
Servings: 4
Equipment
- 1 sheet pan – either half or quarter, depending on how many people you're feeding
Ingredients
- 20 ounce package of boneless, skinless, chicken thighs
- 2 vegetables – see notes!
- 1/2 cup marinade
- oilve oil
- salt
- pepper
Instructions
- Place the chicken thighs in a bowl, layered with the marinade. Make sure the marinade gets all over the chicken thighs.
- Place the bowl in the refrigerator ro 3 hours, up to 3 days to marinate.
- When you're ready to roast, preheat the oven to 400F or 180C.
- Lay out the chicken thighs on the sheet pan, about 1/4 inch apart.
- If needed, cut the vegetables into 1/2 -3/4 inch thick slices and also place in a single layer on the baking sheet. See notes for specific instructions.
- Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Place the pan in the preheated oven and roast for 20 minutes.
- The chicken should be cooked to 180F-200F (82C-93C). Remove from oven when finished and let stand for a couple minutes before serving.
Notes
You can easily use a vinaigrette salad dressing to marinate the meat. I recommend using an Italian or Greek vinaigrette.
I use two different vegetables when I make this dinner, so we get a pretty well-rounded meal!
Serving Suggestions:
1. When plating the chicken, I like to add a sauce of some sort, like pesto or tzatziki.
2. You could easily serve the chicken and veggies over a bed of rice for a delicious meal in a bowl. Vegetables: Zucchini: Cut a 3 inch diameter zucchini in half lengthwise. Cut a criss cross design on the inside of the vegetable. Brush lightly with olive oil and sprinkle with salt and pepper. Then roast with the criss cross side down on the sheet pan. Brussel Sprouts: cut in half and brush lightly with olive oil and season. Place cut side down on the baking sheet. You can also try placing a bit of parmesan cheese under each sprout. Green Beans: lay in a single layer on the sheet plan. Brush with oil and season. Asparagus: same as green beans, above Cauliflower: you can break off florets that are about 1.5-2 inches thick to cook. They don’t need to be brushed with oil. The other option is to cut 1/2 inch=3/4 inch thick “steaks” of the cauliflower. Either way, my kids like it if I put a little parmesan or cheddar cheese on top for the last 5 minutes of roasting. Potatoes, Beets, Turnips, Carrots: these root veggies need to roast for 40 minutes, instead of 20. Cut in 1/2inch – 3/4inch cubes. Toss them in olive oil and season. Get them started roasting and half way through, add the chicken thighs to the pan. Veggies I DON’T Like to Use: Broccoli: the little floret bits get pretty crispy, and not in a good way. I prefer to steam or saute broccoli. Eggplant: this meal can be a little liquidy, and I while I like roasted eggplant, I want it to be drier. It’s just not my favorite texture.
2. You could easily serve the chicken and veggies over a bed of rice for a delicious meal in a bowl. Vegetables: Zucchini: Cut a 3 inch diameter zucchini in half lengthwise. Cut a criss cross design on the inside of the vegetable. Brush lightly with olive oil and sprinkle with salt and pepper. Then roast with the criss cross side down on the sheet pan. Brussel Sprouts: cut in half and brush lightly with olive oil and season. Place cut side down on the baking sheet. You can also try placing a bit of parmesan cheese under each sprout. Green Beans: lay in a single layer on the sheet plan. Brush with oil and season. Asparagus: same as green beans, above Cauliflower: you can break off florets that are about 1.5-2 inches thick to cook. They don’t need to be brushed with oil. The other option is to cut 1/2 inch=3/4 inch thick “steaks” of the cauliflower. Either way, my kids like it if I put a little parmesan or cheddar cheese on top for the last 5 minutes of roasting. Potatoes, Beets, Turnips, Carrots: these root veggies need to roast for 40 minutes, instead of 20. Cut in 1/2inch – 3/4inch cubes. Toss them in olive oil and season. Get them started roasting and half way through, add the chicken thighs to the pan. Veggies I DON’T Like to Use: Broccoli: the little floret bits get pretty crispy, and not in a good way. I prefer to steam or saute broccoli. Eggplant: this meal can be a little liquidy, and I while I like roasted eggplant, I want it to be drier. It’s just not my favorite texture.
