Sheet Pan Chicken Thighs with Vegetables
This Mediterranean sheet pan Chicken thighs and Vegetable Dinner is an easy weeknight meal everyone in the family will love!
Equipment
- Sheet Pan
- Parchment Paper
- Mixing Bowl
Ingredients
- 2 lbs boneless skinless chicken thighs
- 4 tablespoons olive oil divided
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon all purpose seasoning
- 1 lb fresh asparagus chopped
- 1 lb small tricolored potatoes
- 1 Red Onion plus extra for garnish
- 1 cup artichoke hearts marinated or plain
- 1 medium zucchini sliced into half moons
- 1/2 cup green olives whole
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cover a large sheetpan with parchment paper.
- In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, and all purpose seasoning. Mix well to coat the chicken in the spices and set aside.
- To the sheet pan, add the remaining 2 tablespoons of olive oil, asparagus, potatoes, red onion, artichoke hearts, zucchini, and green olives. Toss well so the olive oil is coated on the vegetables.
- Make a space in the middle of the parchment paper for the chicken thighs, and place in the oven.
- Roast for 45 to 50 minutes until chicken is cooked all the way through
- Carefully remove sheet pan from oven and serve hot!
Nutrition
Calories: 395kcalCarbohydrates: 16gProtein: 48gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 215mgSodium: 959mgPotassium: 873mgFiber: 6gSugar: 5gVitamin A: 979IUVitamin C: 9mgCalcium: 71mgIron: 5mg
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