Roasted Chicken and Vegetables In The Oven
Sheet pan oven roasted chicken and vegetables make an easy, healthy dinner in just 35 minutes! These roasted boneless chicken thighs and vegetables in the oven are delicious, flavorful, and super simple.
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Preheat the oven to 425 degrees F (218 degrees C). Line an extra large baking sheet with parchment paper or foil.
Arrange the chicken thighs in a single layer on the baking sheet. Brush with olive oil and sprinkle with Italian seasoning, paprika, garlic powder, salt and pepper to season on both sides.
In a large bowl, combine the vegetables with the remaining 1/4 cup olive oil, and remaining seasonings. Toss to coat.
Arrange the vegetables in a single layer all around (but not on top of) the chicken.
Roast in the oven for 15 minutes. Toss the vegetables so that different sides are touching the pan, then roast for 10-15 more minutes, until vegetables are soft and golden brown, and chicken is cooked through.
Serving size: 2 roasted boneless chicken thighs + 1 cup vegetables
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