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Sheet Pan Chicken with Rainbow Vegetables 🍗🌈

Sheet Pan Chicken with Rainbow Vegetables is a vibrant, one-pan meal that brings together succulent chicken pieces and a colorful array of fresh vegetables, all roasted to perfection. This dish is not only visually appealing but also packed with flavor and nutrients, making it a delicious and wholes
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 4 bone-in chicken thighs chicken skin-on for extra flavor
  • 1 cup red bell pepper sliced into strips
  • 1 cup yellow bell pepper sliced into strips
  • 1 cup zucchini sliced into half-moons
  • 1 cup carrots sliced into rounds
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 3 tablespoons olive oil for drizzling
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 425°F (220°C). While the oven is heating, prepare the vegetables by slicing the red and yellow bell peppers, zucchini, and carrots.
  • On a large sheet pan, arrange the bone-in chicken thighs in the center. Surround them with the sliced vegetables. Drizzle everything with olive oil and season with salt, pepper, garlic powder, and paprika.
  • Sprinkle the chopped fresh rosemary and minced garlic over the chicken and vegetables. Use your hands to toss the vegetables slightly to ensure they are evenly coated with the oil and seasonings.
  • Place the sheet pan in the preheated oven and roast for about 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute within the chicken.
  • Serve the chicken and vegetables warm, garnished with additional fresh rosemary if desired.

Notes

Tip 1: For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
Tip 2: Store leftovers in an airtight container in the fridge for up to 3 days.
Variation: Swap out the chicken thighs for bone-in chicken breasts or add your favorite seasonal vegetables such as asparagus or cherry tomatoes.