Name: Sheetpan Italian Chicken and Veggie Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: For the Seasoning:; 1 tsp kosher salt; ½ tsp onion powder; ½ tsp dried oregano; ½ tsp dried basil; ¼ tsp thyme; ½ tsp sugar; ⅛ tsp black pepper; 1 clove crushed garlic; 3 tbsp olive oil; 2 tbsp red wine vinegar; For the Sheetpan:; Cooking spray; 4 oz boneless skinless, trimmed of fat chicken thighs; ½ tsp kosher salt; 12 oz diced into 1-inch pieces zucchini; 3 peeled and diced into 1-inch pieces carrots; 1 cut into 1-inch pieces red bell pepper; 1 cut into 1-inch pieces yellow bell pepper; 1 cut into 1-inch pieces red onion; chopped, for garnish parsley

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
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

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