Sheet Pan Chicken
Looking for a hassle-free dinner idea? This sheet pan chicken recipe is the answer! With juicy chicken thighs, roasted vegetables, and zesty lemon, it’s a complete meal that requires minimal cleanup. Perfect for busy weeknights, this dish is not only delicious but also nutritious, making it a family favorite. Let’s dive into the details of this mouthwatering recipe!
Ingredients
– 4 chicken thighs, skin-on
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 1 lemon, cut into wedges
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh herbs (rosemary or thyme) for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is around 30-35 minutes.
Nutritional Value
Each serving (1 chicken thigh with vegetables) contains approximately 350 calories, 22g protein, 24g fat, and 10g carbohydrates. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, mix olive oil, garlic, salt, and pepper.
4. Rub the mixture all over the chicken thighs.
5. Place the chicken on the baking sheet.
6. Arrange broccoli and bell pepper around the chicken.
7. Squeeze lemon juice over the chicken and vegetables.
8. Add lemon wedges to the pan for extra flavor.
9. Roast in the oven for 30-35 minutes or until chicken is cooked through.
10. Garnish with fresh herbs before serving.
Alternative Ingredients
You can easily swap chicken thighs for breasts for a leaner option. Additionally, feel free to use seasonal vegetables like zucchini or carrots instead of broccoli and bell peppers, ensuring a fresh and vibrant dish.
Serving and Pairings
This sheet pan chicken pairs wonderfully with a side of quinoa or a fresh green salad. You can also serve it with crusty bread to soak up the delicious juices.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. This dish can be frozen, but it’s best to consume it fresh for optimal flavor.
Cooking Mistakes
– Avoid overcrowding the pan; give the chicken and vegetables space to roast properly.
– Ensure your oven is fully preheated for even cooking.
– Don’t skip the seasoning; it enhances the dish significantly.
– Use a meat thermometer to check if the chicken is fully cooked (165°F/75°C).
– Let the chicken rest for a few minutes before serving for juicier meat.
Helpful Tips
– Choose bone-in, skin-on chicken for more flavor.
– Experiment with different herbs like oregano or basil for varied tastes.
– For a spicier kick, add red pepper flakes to the oil mixture.
– Line the baking sheet with foil for easier cleanup.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may cook faster, so adjust the cooking time accordingly to avoid dryness.
What vegetables work best for this recipe?
Broccoli and bell peppers are great, but you can also use asparagus, carrots, or Brussels sprouts depending on your preference.
Can I prepare this dish in advance?
You can marinate the chicken and chop the vegetables a few hours ahead. Just assemble and bake when ready to eat.
How do I know when the chicken is done?
Use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C) to be safely consumed.
Is it necessary to use fresh herbs?
While fresh herbs add great flavor, you can use dried herbs as a substitute if fresh ones aren’t available.
Conclusion
This sheet pan chicken recipe is a practical solution for busy weeknights, delivering on flavor and simplicity. With minimal prep and cleanup, it’s sure to become a staple in your meal rotation. Enjoy the delightful combination of juicy chicken and roasted veggies, and savor every bite!
Sheet Pan Chicken
Ingredients
- 4 chicken thighs skin-on
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 lemon cut into wedges
- 3 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs rosemary or thyme for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a bowl, mix olive oil, garlic, salt, and pepper.
- Rub the mixture all over the chicken thighs.
- Place the chicken on the baking sheet.
- Arrange broccoli and bell pepper around the chicken.
- Squeeze lemon juice over the chicken and vegetables.
- Add lemon wedges to the pan for extra flavor.
- Roast in the oven for 30-35 minutes or until chicken is cooked through.
- Garnish with fresh herbs before serving.
