Sheet Pan Harvest Chicken and Veggies

A colorful, one-pan meal featuring roasted chicken thighs and seasonal vegetables, perfect for busy weeknights.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the main dish

4 pieces bone-in, skin-on chicken thighs Provides rich flavor and moisture when roasted.
2 cups seasonal vegetables (e.g., carrots, bell peppers, zucchini, red onion) A colorful mix that adds both nutrition and visual appeal.
3 tablespoons olive oil Helps in achieving that crispy skin while being heart-healthy.
1 teaspoon garlic powder Adds depth of flavor without the hassle of chopping.
1 teaspoon paprika Brings a mild smokiness and deep color to the dish.
to taste salt and pepper Essential for enhancing all flavors.
Fresh herbs for garnish (optional) Elevates the final dish aesthetically and adds freshness.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, toss the chicken thighs with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper, ensuring even coating.
Add the seasonal vegetables to the bowl and drizzle with the remaining olive oil; mix well to season properly.
Arrange the chicken and vegetables on a sheet pan in a single layer.

Cooking

Place the sheet pan in the preheated oven and roast for 30-35 minutes, until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
Remove from the oven and let it rest for a few minutes.

Serving

Serve warm, garnished with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for about 3 months. Reheat in the oven or air fryer for best results.