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In today’s fast-paced world, one-pan meals are a lifesaver for busy families. They offer convenience without sacrificing flavor or nutrition. The One-Pan Savory Chicken & Veggie Delight is a perfect example of a dish that brings together tender chicken and an array of colorful vegetables, all cooked in a single pan for easy cleanup. This recipe not only satisfies your taste buds but also offers a wealth of health benefits, thanks to the inclusion of fresh vegetables and lean protein. It’s a wholesome choice for dinner that the whole family will love.

Savory Chicken and Vegetable Sheet Pan Dinner

Discover the joy of one-pan cooking with this Savory Chicken & Veggie Delight! Perfect for busy families, this easy recipe combines tender chicken thighs with vibrant Brussels sprouts, carrots, red bell pepper, and onion—all roasted to perfection in just one pan. Packed with flavor and nutrients, it's a wholesome meal everyone will love. Enjoy quick cleanup and endless customization options for a satisfying dinner that fits your lifestyle!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

2 large carrots, sliced into rounds

1 red bell pepper, sliced into strips

1 medium red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and freshly ground pepper, to taste

Fresh parsley, chopped (for garnish)

1 lemon, cut into wedges

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures a perfect roasting temperature for even cooking.

    Prepare the Chicken: In a spacious bowl, place the chicken thighs. Sprinkle with smoked paprika, dried oregano, onion powder, garlic powder, salt, and pepper. Drizzle 2 tablespoons of olive oil over the chicken. Use your hands to massage the spices and oil into the chicken until it is well-coated. Allow it to marinate while you prep the vegetables.

      Prepare the Vegetables: In a separate bowl, combine the halved Brussels sprouts, sliced carrots, red bell pepper strips, and red onion wedges. Add the remaining tablespoon of olive oil along with the minced garlic, and a pinch of salt and pepper. Toss everything together until the vegetables are thoroughly coated in the oil and seasonings.

        Arrange on the Sheet Pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs in the center of the sheet, ensuring they have adequate space around them. Surround the chicken with the seasoned vegetables, spreading them out evenly.

          Add Lemon Wedges: Scatter the lemon wedges strategically around the chicken and vegetables. As they roast, the lemon will release its juices, adding a bright, zesty flavor to the dish.

            Roast: Place the sheet pan in the oven and roast for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables appear tender and slightly caramelized, showcasing a beautiful golden-brown color.

              Finishing Touches: Once cooked, carefully remove the sheet pan from the oven and allow the meal to rest for about 5 minutes. This step helps retain the juiciness of the chicken. Just before serving, sprinkle freshly chopped parsley over the dish for a vibrant touch.

                Serve: For a casual, family-style meal, serve straight from the sheet pan. Alternatively, plate each portion individually, and encourage everyone to squeeze some roasted lemon juice over their servings for an extra burst of flavor!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4