Sheetpan Italian Chicken And Veggie Dinner

Serving 4 people

30 min


  • black pepper 1/8 teaspoon black pepper
  • carrots 3 carrots, peeled and diced into 1-inch pieces
  • dried basil 1/2 teaspoon dried basil
  • garlic 1 clove crushed garlic
  • kosher salt 1/2 tsp kosher salt
  • olive oil 1 teaspoon kosher salt
  • onion powder 3 tablespoons olive oil
  • oregano 1/2 teaspoon onion powder
  • parsley 1/2 teaspoon dried oregano
  • red bell pepper chopped parsley for garnish
  • red onion 1 red bell pepper, cut into 1-inch pieces
  • red wine vinegar 1 red onion, cut into 1-inch pieces
  • skinless boneless chicken thighs 2 tablespoons red wine vinegar
  • sugar 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • thyme 1/2 teaspoon sugar
  • yellow bell pepper 1/4 teaspoon thyme
  • zucchini 1 yellow bell pepper, cut into 1-inch pieces
  • 12 ounces zucchini, diced into 1-inch pieces
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How to make it

  1. 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.
  2. 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.Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
  3. Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.