Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies
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Skinnytaste · by Gina Homolka★ 4.9 (37)

Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 90%
CARBS 18G14% OF CAL
4G FIBER0G ADDED10G INTRINSIC4G OTHER10G TOTAL SUGAR
FAT 29G51% OF CAL
5G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Boneless chicken thighs roasted with Italian herbs, garlic, and a medley of vegetables on one sheet pan. The simple herb seasoning and roasting technique highlight the chicken and vegetables.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sugar (omit for Paleo and Whole 30)
  • 1/8 teaspoon black pepper
  • 1 clove crushed garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • cooking spray
  • 8 4 oz each boneless skinless chicken thighs, trimmed of fat
  • 1/2 tsp kosher salt
  • 12 ounces zucchini (diced into 1-inch pieces)
  • 3 carrots (peeled and diced into 1-inch pieces)
  • 1 red bell pepper (cut into 1-inch pieces)
  • 1 yellow bell pepper (cut into 1-inch pieces)
  • 1 red onion (cut into 1-inch pieces)
  • chopped parsley for garnish
PREP
10M
SODIUM
817MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.