Roasted Veggie & Herb Chicken Sheet Pan Dinner
Roasted Veggie & Herb Chicken Sheet Pan Dinner
CR
CreamyGrape8067
This Roasted Veggie & Herb Chicken Sheet Pan Dinner is the perfect answer to a healthy, comforting weeknight meal that’s loaded with vegetables and flavor. Roasting at high heat brings out natural sweetness and caramelization in the veggies, while the chicken stays juicy and herby thanks to a bold spice blend. Fresh lemon and parsley add a bright finish, making it feel both hearty and fresh. It’s a one-pan wonder that’s easy to prep, easy to clean, and so satisfying you’ll forget it’s good for you! Perfect for anyone looking to eat more veggies and lose weight, without sacrificing taste or comfort.
Ingredients
Instructions
  1. Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. In a large bowl, toss chicken, broccoli, cauliflower, bell pepper, red onion, and carrots with olive oil, smoked paprika, garlic powder, thyme, oregano, salt, and pepper until evenly coated.
  3. Spread everything in a single layer on the prepared baking sheet. Leave a little space between pieces for better roasting.
  4. Roast in the oven for 25-30 minutes, tossing halfway through, until chicken is cooked through (internal temp 165°F) and vegetables are tender and caramelized at the edges.
  5. Remove from oven and immediately squeeze fresh lemon juice over the top. Sprinkle with chopped parsley before serving.
  6. Serve hot, plating chicken and vegetables together for a colorful, satisfying meal.