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.
Servings: 4 - 6
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
For the 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 the baking sheet with the vegetables.
- 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.
Notes
Refrigerate leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 693kcal | Carbohydrates: 30g | Protein: 39g | Fat: 47g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 645mg | Potassium: 993mg | Fiber: 4g | Sugar: 23g | Vitamin A: 6753IU | Vitamin C: 112mg | Calcium: 76mg | Iron: 3mg
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