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Recipe from Simpler Savory

The recipe

Low-Carb Sheet Pan Chicken and Vegetables

Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs — cut into 2-inch pieces; or use breasts cut smaller
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt
  • 0.75 teaspoons black pepper — freshly ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic — minced or grated
  • 1 lemon zest — from 1 lemon
  • 3 cups broccoli florets — medium florets
  • 2 medium zucchini — halved lengthwise and sliced into 1/2-inch half-moons
  • 1 large red bell pepper — cut into wide strips
  • 1 small red onion — sliced into wedges, layers separated
  • 1 cup cherry tomatoes — optional
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 lemon — cut into wedges, plus juice to finish
  • 2 tablespoons fresh parsley — chopped, optional
  • 1 tablespoon olive oil — optional drizzle for serving
  • 0.25 teaspoon red pepper flakes — optional, for heat

Instructions

  1. Place a rimmed sheet pan on the center rack and preheat the oven to 425°F (220°C). Let the pan heat while you prep so the vegetables sizzle on contact.
  2. Pat chicken pieces dry with paper towels to promote browning and prevent steaming.
  3. In a large bowl, toss chicken with olive oil, kosher salt, black pepper, smoked paprika, Italian seasoning, minced garlic, and lemon zest until evenly coated. Marinate 10 to 30 minutes if time allows.
  4. In a separate bowl, toss broccoli, zucchini, bell pepper, and red onion with olive oil, kosher salt, and black pepper. Keep cherry tomatoes aside to add later if using.
  5. Carefully remove the hot sheet pan, brush or swirl a thin film of oil over the surface, and spread the vegetables in an even layer with a little space between pieces.
  6. Nestle the seasoned chicken pieces among the vegetables, ensuring some contact with the metal for good browning.
  7. Roast for 15 minutes, then check for color; rotate the pan if needed for even browning.
  8. If using cherry tomatoes (or other delicate veggies), scatter them over the pan and continue roasting 8 to 10 minutes more, until chicken reaches 165°F and vegetables are tender with browned edges (about 22 to 25 minutes total).
  9. Squeeze lemon juice over everything, sprinkle with parsley, and add a pinch of red pepper flakes if desired. Toss on the pan to coat in the savory, lemony juices.
  10. Taste and adjust seasoning with salt and pepper. Serve hot with extra lemon wedges and a light drizzle of olive oil, if you like.

Notes

Cool leftovers to room temperature and store airtight: 3–4 days in the fridge or up to 2 months in the freezer (zucchini will soften slightly). Reheat on a sheet pan at 350°F for 10–12 minutes for best texture, or in a covered skillet with a splash of broth to warm, then uncover to re-crisp. Microwave 60–90 seconds for a quick lunch.

Source: https://simplersavory.com/low-carb-sheet-pan-chicken-and/