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Sheet Pan Chicken Dinner
Make this easy sheet pan chicken thigh dinner for the best meal with little cleanup. Everything you need for dinner is on the baking sheet.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Chill time prior to cooking
30
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
- 6
Calories:
693
kcal
Author:
Carrie Barnard
Ingredients
6
chicken thighs
skin on
1
tablespoon
olive oil
1
medium head broccoli
chopped
1
medium yellow squash
sliced
1
red bell pepper
cleaned and diced
2
large carrots
cleaned and diced
Salt and Pepper to taste
Fresh parsley for garnish
if desired
Marinade
¼
cup
honey
2
tablespoons
olive oil
2
teaspoons
chili sauce
1
tablespoon
soy sauce
2
cloves
garlic
smashed and minced
¼
teaspoon
kosher salt
Instructions
In a medium bowl, whisk together all ingredients for marinade
Season chicken with salt and pepper and add to large resealable bag
Pour marinade over chicken
Place in refrigerator to chill for at least 30 minutes
Spray a large sheet with non-stick cooking spray or line with parchment paper
Meanwhile, cut the vegetables and place on baking sheet
Drizzle with olive oil and season with salt and pepper
Preheat oven to 400 degrees F
Remove chicken from marinade, discard marinade and place chicken on baking sheet
Bake for 25-30 minutes or until chicken has internal temperature of 165 degrees F and the vegetables are tender
Remove from oven and let set 5 minutes
Garnish with fresh parsley and serve immediately
Store leftovers in refrigerator
Notes
Refrigerate leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories:
693
kcal
|
Carbohydrates:
30
g
|
Protein:
39
g
|
Fat:
47
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
212
mg
|
Sodium:
645
mg
|
Potassium:
993
mg
|
Fiber:
4
g
|
Sugar:
23
g
|
Vitamin A:
6753
IU
|
Vitamin C:
112
mg
|
Calcium:
76
mg
|
Iron:
3
mg