One-Sheet Pan Chicken & Veggie Bowl
14 ingredients · 8 steps · from Angie's Table
Ingredients
- 1/2 cup Olive oil
- 1 tsp Salt
- Dash Black pepper
- 2 tsp Minced garlic
- To taste Fresh rosemary (or thyme)
- To taste Fresh parsley
- Juice of 1/2 a large lemon Lemon juice
- As needed Boneless chicken thighs (or breast)
- Pre-cut amount Brussels sprouts
- Amount as desired Small round potatoes
- Amount as desired Bell peppers (various colors)
- Amount as desired Onions
- As needed Leftover veggies/Egg pieces
- To garnish Cheese
Watch the original video
Steps
- In a bowl, combine half of the olive oil, salt, black pepper, minced garlic, fresh rosemary (or thyme), and fresh parsley.
- Squeeze half of a large lemon into the sauce and mix well.
- Add this marinade to the chicken thighs and give it a quick mix. Place in the refrigerator for about 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a baking sheet, toss all the vegetables—Brussels sprouts, small round potatoes, bell peppers, onions, and any leftover veggies/egg pieces—with the remaining half of the marinade.
- Place the marinated chicken thighs on the same baking dish as the prepared vegetables, making sure to leave some space around them.
- Pour the leftover sauce from the chicken over the vegetables. Add five slices of lemon (one per chicken) and place rosemary sprigs on top for garnish.
- Bake in the preheated oven for 40 to 45 minutes until the chicken is cooked through.
Recipe extracted by Foodle from “SUPER EASY, DELICIOUS, & HEALTHY One-Sheet Pan Recipe // Chicken & Veggie Bowl” by Angie's Table. Quantities follow the video and may be approximate — watch the original for technique.