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a sheet pan chicken thighs and veggies dinner -- green beans, carrots, onions, tomatoes, and chicken thighs
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4.17 — Votes 12 votes

Sheet Pan Chicken and Veggies

This simple chicken and veggie bake comes together quickly and is perfect for busy weeknights!
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Cassy Garcia

Ingredients

  • 12 ounces green beans ends trimmed and cut in half
  • 3 carrots cut into 1/2 inch thick coins
  • 1 red onion chopped into 1/2-inch pieces
  • 1 pint cherry tomatoes
  • 1 pound chicken thighs boneless, skinless, chopped into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat the oven to 400 F.
  • Place the vegetables and chicken on a sheet pan, then add the oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Stir to combine then spread evenly across the baking sheet.
  • Bake for 30 minutes, until the chicken is fully cooked through and the veggies are wilted and starting to brown.

Nutrition

Calories: 275kcal | Carbohydrates: 17.8g | Protein: 25.5g | Fat: 12.3g | Saturated Fat: 2.4g | Cholesterol: 106.5mg | Sodium: 731.7mg | Fiber: 5.6g | Sugar: 8.3g