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Recipe of the chicken pan

Ultimate Guide to Easy Sheet Pan Chicken and Veggies for Quick Lunch

 A simple and healthy weeknight meal made by roasting chicken and a variety of vegetables together on a single sheet pan. This method minimizes cleanup and allows flavors to meld beautifully.

  • Total Time: 40-55 minutes (plus marinating time)
  • Yield: Variable, depending on the amount of ingredients used.

Ingredients

  • Chicken: Bone-in, skin-on thighs or boneless, skinless breasts (Amount not specified, adjust to the number of servings. Estimate: 1-2 pieces per person)
  • Vegetables: Seasonal selections such as bell peppers, zucchini, carrots, corn, black beans, cherry tomatoes, olives, and eggplant (Amount not specified, use a variety and enough to fill the pan alongside the chicken)
  • Olive Oil: For marinade and roasting (Amount not specified, estimate 2-3 tablespoons)
  • Marinade Options (Amounts not specified, adjust to taste):
    • Mediterranean: Lemon juice, minced garlic, dried oregano  
       
    • Asian: Soy sauce, sesame oil, ginger, honey

 

  • Seasoning: Salt, pepper, paprika, cumin, rosemary, thyme, Italian seasoning, fajita seasoning (Use based on chosen flavor profile)

Instructions

 

  1. Preheat Oven: Preheat oven to 425°F (220°C).  
     
  2. Prepare Chicken: Choose chicken pieces of similar size. Marinate for at least 30 minutes (ideally longer) in the chosen marinade.
  3. Prep Vegetables: Chop vegetables into uniform pieces for even cooking.  
     
  4. Arrange on Sheet Pan: Line a sheet pan with parchment paper or lightly grease it. Arrange chicken in the center and surround it with vegetables. Drizzle everything with olive oil and season generously with salt, pepper, and other desired seasonings.  
     
  5. Bake: Bake for 25-35 minutes, depending on the size of the chicken and vegetables. Chicken breasts will take about 25-30 minutes, while bone-in thighs will take about 30-35 minutes. Ensure chicken reaches an internal temperature of 165°F (74°C). Vegetables should be tender and slightly browned.
  6. Broil (Optional): Broil for the last few minutes for extra browning.
  7. Rest and Serve: Let the chicken rest for a few minutes before serving.

Notes

  • Use similar-sized pieces of chicken and vegetables for even cooking.
  • Marinating the chicken enhances the flavor.  
     
  • Adjust cooking time based on the size and type of chicken and vegetables used.
  • Use a meat thermometer to ensure the chicken is cooked through.  
     

 

  • Serve with quinoa, salad, or other desired sides.
  • Author: Chef Sara by Discover
  • Prep Time: 15-20 minutes (plus marinating time)
  • Cook Time: 25-35 minutes
  • Category: Main Course, Sheet Pan Meal, Chicken
  • Method: Roasting
  • Cuisine: Versatile (can be adapted to various cuisines)