Weeknight Sheet Pan Chicken Dinner
Sheet pan meals are so popular thanks to their ease.
They limit the amount of dishes you need for preparation and often don’t require a ton of preparation aside from chopping and seasoning.
They’re the perfect answer for your weeknight dinner woes – quick, easy, filling, and healthy!
If you want to try a sheet pan meal, here are some ideas to make your creation a winner.
Sheet Pan Meal Tips
Tip 1: Consider pairing items that have a similar cook times. This will allow you to slide everything onto the pan and into the oven at once, leave it while you take care of other tasks, come back and serve. You can always add things at different times if needed, but timing the cook times in this way will free you up while your meal is cooking.
Tip 2: Pair a protein with your veggies. For a well rounded, hearty meal, add a protein to your vegetables of choice.
Tip 3: Layer things for flavoring. Some meals will need to be placed on the pan separately, but other items can be layered. Be sure you layer items that can flavor those below them on top.
Tip 4: Let your broiler finish things off. For a crispy finish to your food or a more caramelized sauce if you’re using one, allow your meal to finish with a few minutes under the broiler.
Tip 5: Make clean up a breeze. Line your sheet pan for easier clean up. If you use my Sweet Heritage sheet pans you won’t have to worry because they come with removable, washable silicone liners for quick, easy clean up.
Weeknight Sheet Pan Chicken Dinner
Weeknight Sheet Pan Chicken Dinner
Easy weeknight sheet pan meal with chicken and vegetables.
Ingredients
- ¼ cup olive oil
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 1 Tablespoon garlic powder
- 1 teaspoon dried oregano
- 1 Tablespoon lemon pepper
- 4 chicken thighs, bone-in, skin-on
- 4 chicken legs, bone-in, skin-on
- 2 medium sweet potatoes, peeled, cut in 1/8’s
- 1 head broccoli, cut into 8 florets
- 1 large onion, large dice
- 1 red bell peppers, cut into ¼’s
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the olive oil, salt, pepper, garlic powder, oregano and basil.
- Divide the seasoned oil into two separate medium mixing bowls. Add the thighs and legs to one bowl and toss in the seasoned oil to cover generously.
- Add the sweet potatoes, broccoli, onion and bell peppers to the second bowl and toss in the seasoned oil to cover.
- Place the vegetables on an aluminum foil covered medium sized sheet pan. Then place the thighs and legs on top of the vegetables.
- Drizzle any remaining oil over the ingredients and place in the oven.
- Roast for 35-40 minutes, or until chicken reaches 165 degrees internal temperature when using a meat thermometer.
