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Sheetpan Italian Chicken and Veggie Dinner

429 calories Cook Time: 30 minutes Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.

Ingredients
  

FOR THE SEASONING:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sugar omit for Paleo and Whole 30
  • 1/8 teaspoon black pepper
  • 1 clove crushed garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar

FOR THE SHEETPAN:

  • cooking spray
  • 8 4 oz each boneless skinless chicken thighs, trimmed of fat
  • 1/2 tsp kosher salt
  • 12 ounces zucchini diced into 1-inch pieces
  • 3 carrots peeled and diced into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • chopped parsley for garnish

Instructions
 

  • Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy
  • cleanup. Arrange the center rack and lower third.
  • Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the
  • chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as
  • long as overnight.
  • Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken
  • should not touch. Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until
  • roasted and tender. Top with fresh parsley and serve.

Freezer Friendly

  • Let the cooked dish cool completely.
  • Portion it into freezer containers and freeze for up to 3 months.
  • To serve, thaw in the refrigerator overnight.
  • Reheat in a 325°F oven until warmed through 20 minutes.

Notes

NUTRITION INFORMATION Yield: 4 Servings, Serving Size: 2 thighs + veggies Amount Per Serving: Freestyle Points: 8, Points +: 8, Calories: 429 calories, Total Fat: 20g, Saturated Fat: 4g, Cholesterol: 214mg, Sodium: 672.5mg, Carbohydrates: 15.5g, Fiber: 4g, Sugar: 4.5g, Protein: 46.5g