Go Back Email Link
Sheet Pan Chicken and Peppers

Sheet Pan Chicken and Peppers

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 3 chicken thighs
  • 1 pound baby potatoes halved
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • Lemon wedges for serving

Method
 

  1. preheat your oven to 425°F (220°C) to ensure an even cook.
  2. Next, grab your sheet pan and lay the seasoned veggies evenly across it. Pat the chicken dry with paper towels; this helps achieve that golden skin.
  3. Season the chicken pieces with olive oil, salt, pepper, and your favorite herbs—think rosemary or thyme for a fragrant touch. Nestle the chicken among the veggies, ensuring each piece has its own space.
  4. Roast in the preheated oven for about 25-35 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are caramelized and tender.
  5. Once done, garnish with freshly chopped parsley. Enjoy this wholesome meal, knowing it’s made for sharing and nurturing connection.