One-Sheet Pan Chicken & Veggie Bowl

14 ingredients · 8 steps · from Angie's Table

One-Sheet Pan Chicken & Veggie Bowl

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

  1. In a bowl, combine half of the olive oil, salt, black pepper, minced garlic, fresh rosemary (or thyme), and fresh parsley.
  2. Squeeze half of a large lemon into the sauce and mix well.
  3. Add this marinade to the chicken thighs and give it a quick mix. Place in the refrigerator for about 30 minutes.
  4. Preheat the oven to 375°F (190°C).
  5. 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.
  6. Place the marinated chicken thighs on the same baking dish as the prepared vegetables, making sure to leave some space around them.
  7. 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.
  8. 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.