Ingredients
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4 boneless, skinless chicken thighs (or breasts)
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2 cups broccoli florets
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1 red bell pepper, sliced
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1 zucchini, chopped
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1 yellow squash, chopped
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1 red onion, cut into wedges
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 teaspoon dried Italian seasoning
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¾ teaspoon salt
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½ teaspoon black pepper
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Optional: lemon wedges and fresh parsley for serving
Instructions
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Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
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Chop the veggies and place them in a large mixing bowl. Drizzle with 1 tablespoon olive oil and half of the seasoning mixture. Toss until evenly coated.
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Prepare the chicken: Pat chicken dry and place on the sheet pan. Drizzle with remaining olive oil and rub with the rest of the seasoning.
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Arrange everything on the sheet pan in a single layer. Spread the veggies around the chicken so they roast evenly.
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Bake for 30–35 minutes, or until the chicken reaches an internal temp of 165°F and the veggies are roasted to your liking.
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Optional finish: Broil for the last 2–3 minutes for a bit of extra color and crisp on the edges.
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Serve warm, garnished with lemon wedges or fresh parsley if you’d like.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
