Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies

Name: Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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

Assemble this super easy Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies for a delicious, fuss-free dinner.

⏱️ 60 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies

Foto: Skinnytaste

Ingredients

4 servings

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

Steps

Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.

Nutrition Facts (per serving)

Macronutrients

Calories42921% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 200

Per Serving Rp 50/serving

🏠 Save ~Rp 400 compared to buying!

📋 Price Breakdown (5% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
kosher salt	1 teaspoon	-	-
onion powder	0.5 teaspoon	Rp 8.000/100g	Rp 200
dried oregano	0.5 teaspoon	-	-
dried basil	0.5 teaspoon	-	-
thyme	0.25 teaspoon	-	-
sugar	0.5 teaspoon	-	-
black pepper	0.125 teaspoon	-	-
crushed garlic	1 clove	-	-
olive oil	3 tablespoons	-	-
red wine vinegar	2 tablespoons	-	-
cooking spray	-	-	-
each boneless skinless chicken thighs	8 oz	-	-
kosher salt	0.5 tsp	-	-
zucchini	12 ounces	-	-
carrots	3	-	-
red bell pepper	1	-	-
yellow bell pepper	1	-	-
red onion	1	-	-
chopped parsley for garnish	-	-	-