Assemble this super easy Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies for a delicious, fuss-free dinner. For fast cleanup, line your sheet pans with foil or parchment.
Ingredients
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon thyme
- 1/2 teaspoon sugar, omit for Paleo and Whole 30
- 1/8 teaspoon black pepper
- 1 clove crushed garlic
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- cooking spray
- 8 4 oz each boneless skinless chicken thighs, trimmed of fat
- 1/2 tsp kosher salt
- 12 ounces zucchini, diced into 1-inch pieces
- 3 carrots, peeled and diced into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- chopped parsley for garnish
Directions
- Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
- Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
- Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
- Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
