Sheet Pan Chicken Dinner

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5 Mins
15 Mins
Sheet Pan Chicken Dinner

A weeknight winner, low on clean-up and high on taste, this Sheet Pan Chicken Dinner of Roasted Chicken and Vegetables is super fast, super easy and SUPER tasty! Make-ahead for lunches for the week, or just feed the family!


1 lb chicken tenders or thighs

2 medium zucchini cut into half moon chunks

8oz sweet mini mixed peppers or 1 large bell pepper cut into chunks

1 red onion cut into wedges (then halved)

1 cup cherry or grape tomatoes


¼ cup olive oil

3 Tbs fresh lemon juice

1 Tbs crushed garlic

2 tsp dried oregano dried

2 tsp dried basil dried

2 tsp salt

1 tsp pepper

To serve

Extra lemon wedges

Cooked quinoa


Preheat the oven to 425F.

Chop vegetables and put them in a large bowl and add the chicken 

In another bowl, whisk together the seasoning ingredients until well combined.

Pour seasoning/dressing over the chicken and vegetables and mixed until well combined.

On a large baking sheet, arrange the chicken and vegetables in a single layer, and bake for 15-20 minutes, until the chicken is cooked through (165F) and the vegetables get a nice char on them.

Serve immediately, with cooked quinoa or rice, and squeeze a little extra lemon over the top (optional)


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