How To Make Sheetpan Italian Chicken and Veggie Dinner
This quick and easy Italian chicken meal is seasoned with herbs to achieve a well-rounded minty and slightly spicy taste. Try it at home now.
Serves:
Ingredients
For the Seasoning:
- 1tspkosher salt
- ½tsponion powder
- ½tspdried oregano
- ½tspdried basil
- ¼tspthyme
- ½tspsugar
- ⅛tspblack pepper
- 1clovegarlic,crushed
- 3tbspolive oil
- 2tbspred wine vinegar
For the Sheetpan:
- Cooking spray
- 4ozchicken thighs,boneless skinless, trimmed of fat
- ½tspkosher salt
- 12ozzucchini,diced into 1-inch pieces
- 3carrots,peeled and diced into 1-inch pieces
- 1red bell pepper,cut into 1-inch pieces
- 1yellow bell pepper,cut into 1-inch pieces
- 1red onion,cut into 1-inch pieces
- parsley,chopped, for garnish
Instructions
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Preheat oven to 450 degrees F. Spray 2 large nonstick sheet pans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
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Combine the Italian seasoning ingredients in a large bowl. Season chicken with ½ teaspoon of 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.
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Arrange everything onto the prepared baking sheets spread out into a single layer.
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Bake about 20 minutes, turn chicken and vegetables, and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
Nutrition
- Calories: 258.11kcal
- Fat: 18.56g
- Saturated Fat: 3.01g
- Trans Fat: 0.02g
- Monounsaturated Fat: 11.34g
- Polyunsaturated Fat: 3.08g
- Carbohydrates: 16.97g
- Fiber: 3.98g
- Sugar: 7.45g
- Protein: 7.46g
- Cholesterol: 27.78mg
- Sodium: 681.24mg
- Calcium: 57.05mg
- Potassium: 663.63mg
- Iron: 1.49mg
- Vitamin A: 460.80µg
- Vitamin C: 147.81mg
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