Food | GoodwinTek

Sheet Pan Chicken And Vegetables

CourseMain Dish
CuisineItalian
KeywordChicken

Servings	Prep Time
4People	20Minutes

Cook Time

40Minutes

Servings	Prep Time
4People	20Minutes

Cook Time

40Minutes

Ingredients

For the Seasoning:
1teaspoon Kosher Salt
1/2teaspoon Onion Powder
1/2teaspoon Dried Oregano
1/2teaspoon dried basil
1/4teaspoon thyme
1/2teaspoon Sugar
1/8teaspoon Black Pepper
1clove crushed garlic
3tablespoons Olive Oil
2tablespoons Red Wine Vinegar
For the sheetpan:
Cooking Spray
2lbs Chicken Breastor thighs
1/2tsp Salt
12ounces Zucchinidiced into 1-inch pieces
3each Carrotspeeled and diced into 1-inch pieces
1each red bell peppercut into 1-inch pieces
1each yellow bell peppercut into 1-inch pieces
1each Red Onioncut into 1-inch pieces
chopped parsley for garnish

Instructions

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.
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.
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.

Recipe Notes

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.

Credit: https://www.skinnytaste.com/sheetpan-italian-chicken-and-veggie-dinner/