Italian-Style Sheet Pan Chicken with Vegetables
No fuss sheet pan chicken and vegetables, tossed with garlic, oregano, and a splash of citrus. A healthy weeknight meal & great for meal prep!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium zucchini (about 11 oz, halved length-wise then sliced into half moons)
- 1 large red pepper (cored, cut into chunks)
- 1 red onion (cut into chunks)
- 9 oz baby broccoli (trimmed and cut into pieces of equal size)
- 1 1/2 lb boneless chicken breast (cut into bite-size pieces)
- 5 garlic cloves (minced)
- Kosher salt and black pepper
- 2 tsp Dry oregano
- 1 tsp Paprika
- 1 tsp coriander
- 1 lemon (zested and juiced)
- 1 tsp white vinegar
- Extra virgin olive oil
- Fresh parsley for garnish (optional)
Instructions
- 1
Heat the oven to 400 degrees F.
- 2
Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.
- 3
Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.
- 4
Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.
- 5
If you like, garnish with fresh parsley before serving (optional).