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Healthy Sheet Pan Chicken Thighs with Garden Veggies

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A quick and easy 30-minute dinner recipe featuring crispy chicken thighs roasted with fresh garden vegetables, seasoned with smoked paprika and fresh herbs for a wholesome, flavorful meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (organic or free-range recommended)
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red or yellow bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red chili flakes (optional)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Zest and juice of 1 lemon
  • Optional: 1 handful baby spinach or kale

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt, black pepper, smoked paprika, and a pinch of chili flakes if using.
  3. In a large mixing bowl, combine sliced zucchini, halved cherry tomatoes, bell pepper strips, and red onion wedges. Drizzle with olive oil, add minced garlic, salt, and pepper, then toss to coat evenly.
  4. Arrange the chicken thighs skin side up on a rimmed sheet pan, spaced apart. Scatter the veggies around the chicken and tuck rosemary and thyme sprigs among them.
  5. Roast in the oven for 25-30 minutes until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), and the veggies are tender and caramelized at the edges.
  6. Remove the pan from the oven. Squeeze fresh lemon juice and sprinkle lemon zest over the chicken and veggies. Toss in baby spinach or kale if using, allowing the residual heat to wilt the greens.
  7. Let the chicken rest for 5 minutes before serving to lock in the juices.

Notes

Dry the chicken skin thoroughly before seasoning to ensure crispiness. Turn the chicken halfway through roasting for even browning. If veggies brown too quickly, loosely cover the pan with foil halfway through cooking. Avoid overcrowding the pan to maintain crispness. You can swap veggies seasonally or for dietary preferences. Leftovers reheat well in a 350°F oven for 10-15 minutes to keep skin crisp.

Nutrition

Keywords: sheet pan chicken, healthy dinner, chicken thighs, roasted vegetables, quick dinner, easy recipe, gluten-free, weeknight meal

Find it online: https://clunkcook.com/healthy-sheet-pan-chicken-thighs-with-garden-veggies-easy-30-minute-dinner-recipe/