Sheetpan Italian Chicken and Veggie Dinner Recipe

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Christina Peters Modified: March 21, 2022
Sheetpan Italian Chicken and Veggie Dinner Recipe

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.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

For the Seasoning:

  • 1tspkosher salt
  • ½tsponion powder
  • ½tspdried oregano
  • ½tspdried basil
  • ¼tspthyme
  • ½tspsugar
  • tspblack 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

  1. 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.

  2. 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.

  3. Arrange everything onto the prepared baking sheets spread out into a single layer.

  4. 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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