Looking for a healthy, delicious meal that doesn’t require hours in the kitchen? This Sheet Pan Italian Baked Chicken Thighs & Veggies recipe is the perfect solution. With just a few simple ingredients and minimal prep work, everything cooks together in one pan, making both preparation and cleanup quick and easy.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 1½ teaspoons kosher salt
- 2 teaspoons Italian seasoning blend (or a combination of dried basil, oregano, black pepper, onion powder, and thyme)
- 1 clove garlic, crushed
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 8 chicken thighs (about 4 ounces each)
- 12 ounces broccoli florets
- 3 carrots, peeled and cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
Instructions
- Preheat the oven to 450°F.
- In a large bowl, combine the kosher salt, Italian seasoning, crushed garlic, and 2 tablespoons olive oil.
- Add the chicken, broccoli, carrots, and onion, then toss until evenly coated with the seasoning mixture.
- Lightly grease a large sheet pan with the remaining tablespoon of olive oil or line it with parchment paper.
- Arrange the chicken and vegetables in a single layer, leaving space between pieces for even roasting.
- Bake for 20 minutes, then flip the chicken and stir the vegetables.
- Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (add more cooking time if chicken is bone-in) and the vegetables are tender and lightly browned.
- Serve on its own or alongside brown rice, coleslaw, and/or beans for a complete meal.
Final Thoughts
Whether you’re cooking for your family or preparing meals for the week ahead, this recipe is a convenient way to get protein and plenty of vegetables on the table. Give it a try and enjoy a wholesome, home-cooked meal with minimal effort!
About the Author: Cara Gerard is a Certified Nutrition Counselor with Nourish Your Health Span. Cara is also a Redwood Empire Food Bank volunteer.
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