Sheet Pan Chicken Thighs with Roasted Vegetables and Rice
  • Dinner

Sheet Pan Chicken Thighs with Roasted Vegetables and Rice

A simple and flavorful sheet pan meal with juicy chicken thighs and roasted vegetables, served with basmati rice.

4 servings

~50 min

Ingredients

  • Boneless Chicken Thighs720 g
  • Extra Virgin Olive Oil, divided2 tbsp
  • Garlic, minced, divided4 cloves
  • Dried Oregano2 tsp
  • Saltto taste
  • Black Pepperto taste
  • Lemon, zested and juiced×1
  • Broccoli, cut into florets×1
  • Bell Pepper, sliced×2
  • Zucchini, cut into half-moons×1
  • Basmati Rice, cooked2 cups

Instructions

  1. Preheat the Oven

    Preheat oven to 425°F (220°C).

  2. Season the Chicken

    Toss chicken thighs with 1 tbsp olive oil, half the garlic, oregano, salt, pepper, and the lemon zest.

  3. Prepare the Vegetables

    Toss vegetables with the remaining olive oil and garlic, plus salt and pepper.

  4. Arrange on Sheet Pans

    Spread chicken and vegetables across two sheet pans, or one large pan with room between pieces.

  5. Roast the Chicken and Vegetables

    Roast 20 to 25 min, flipping the vegetables halfway through.

  6. Finish and Serve

    Squeeze lemon juice over the chicken at the end. Serve with rice.

Start Cooking