Sheet-Pan Chicken and Vegetables

⏱ 55 min · 🍽️ 4 Servings · 🧂 10 Ingredients

Ingredients

  • 800 g chicken thighs
  • 2 piece bell peppers
  • 2 piece zucchini
  • 1 piece red onion
  • 3 cloves garlic
  • 40 ml olive oil
  • 10 g paprika powder
  • 1 piece lemon
  • 0.5 bunch parsley
  • 1 pinch salt

Instructions

  1. Preheat the oven to 200°C. Rub the chicken thighs with half of the olive oil, the paprika powder, crushed garlic, the juice of the lemon and salt.
  2. Cut the peppers and zucchini into bite-sized pieces, slice the red onion into wedges, and spread everything on a tray with the remaining oil.
  3. Sit the chicken thighs on top of the vegetables and roast for 35 to 40 minutes until the meat is golden and crisp.
  4. Scatter with fresh parsley and spoon the pan juices over everything before serving.
← Back
Sheet-Pan Chicken and Vegetables
📖 Culinse
quickmeal-prepeasygluten-free

Sheet-Pan Chicken and Vegetables

Marinated chicken thighs and colourful summer vegetables roast together on a single tray until golden. One oven, one pan, barely any washing up..

⏱

Cook time

55 min

🍽️

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

390 kcal

Calories

30 g

Protein

20 g

Fat

22 g

Carbs

Ingredients

For 4 servings

Estimated cost~€10.15 · ~€2.55/serving
  • 🛒

Instructions

  1. 1

    Preheat the oven to 200°C. Rub the chicken thighs with half of the olive oil, the paprika powder, crushed garlic, the juice of the lemon and salt.

  2. 2

    Cut the peppers and zucchini into bite-sized pieces, slice the red onion into wedges, and spread everything on a tray with the remaining oil.

  3. 3

    Sit the chicken thighs on top of the vegetables and roast for 35 to 40 minutes until the meat is golden and crisp.

  4. 4

    Scatter with fresh parsley and spoon the pan juices over everything before serving.

Sheet-Pan Chicken and Vegetables Recipe | Culinse