![- 4 boneless, skinless chicken thighs - 2 medium carrots, sliced into thin rounds - 1 bell pepper (any color), diced - 1 medium zucchini, sliced into half-moons - 1 red onion, cut into quarters - 3 cloves garlic, finely minced - 1 tablespoon Dijon mustard - 2 tablespoons extra virgin olive oil - Juice and zest of 1 large orange - Juice and zest of 1 large lemon - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Sea salt and freshly ground black pepper to taste - Large baking sheet - Parchment paper or cooking spray - Mixing bowls - Whisk The main ingredients create a simple and tasty base for your meal. Chicken thighs bring rich flavor and tenderness. Carrots add sweetness, while bell peppers and zucchini bring color and crunch. Red onion gives a nice bite and sweetness when roasted. For the marinade, garlic, Dijon mustard, and olive oil combine for depth. Orange and lemon juice brighten the dish with freshness. Fresh herbs like rosemary and thyme add earthy notes. Season with salt and pepper to bring out all the flavors. You need a large baking sheet to hold everything. Parchment paper helps prevent sticking, making cleanup easy. Mixing bowls allow you to combine the marinade and veggies. A whisk helps blend the marinade smoothly. This recipe is great for any night of the week. You can prepare it quickly, making it perfect for busy families. For more detailed steps, check the Full Recipe. - Preheat your oven to 400°F (200°C). - Prepare the baking sheet with parchment paper or cooking spray. - Combine olive oil, Dijon mustard, orange juice and zest, lemon juice and zest, minced garlic, and herbs. - Whisk until well blended. - Coat chicken thighs in the marinade, then marinate for at least 15-20 minutes. - Combine sliced carrots, diced bell pepper, zucchini, and red onion in a separate bowl. - Drizzle with olive oil and season with salt and pepper. - Place marinated chicken on one side and seasoned vegetables on the other side of the baking sheet. - Bake for 25-30 minutes until cooked through. - Let rest before serving. For the full recipe, check out the details above. This simple method makes dinner easy and fun! For the best flavor, marinate the chicken for at least 15-20 minutes. If you want deeper flavor, try marinating it in the fridge for up to an hour. This gives the chicken time to soak in the juices and spices. You can prepare the marinade ahead of time. Simply coat the chicken and let it sit until you are ready to cook. To cook chicken and veggies evenly, arrange them well on the baking sheet. Place the chicken thighs on one side and spread the veggies on the other. This helps both to cook at the same rate. Use a meat thermometer to check if the chicken is done. It should reach 165°F (75°C) for safe eating. Serving directly from the sheet pan looks rustic and inviting. It makes clean-up easy too! You can also plate each chicken thigh with a scoop of roasted veggies. For extra color, add sprigs of fresh thyme or rosemary on top. This makes the dish look beautiful and fresh. {{image_4}} You can switch up the veggies in this dish. Instead of carrots, try broccoli or green beans. Sweet potatoes add a great touch too. If you love garlic, add more cloves for more flavor. For a fresh taste, toss in cherry tomatoes. Each vegetable gives a different flavor. Adjust your seasonings to match the veggies you choose. Want a little kick? Add paprika or chili flakes to your dish. These spices bring warmth and depth. If you prefer fresh herbs, use basil or dill. They can change the whole taste. Experiment with different spices to find your favorite mix. You can even try lemon zest for a bright, refreshing note. You don’t have to stick with chicken. You can use chicken breasts or drumsticks too. If you're looking for a change, consider fish like salmon. Tofu is a great choice for vegetarians. It absorbs flavors well and adds protein. Each protein can change the dish, so have fun with it! Check the [Full Recipe] for more ideas. To keep your leftovers fresh, store them in an airtight container. This helps lock in flavor and moisture. It's best to let the chicken and veggies cool to room temperature before sealing. You can enjoy the dish for up to four days in the fridge. To maintain texture, avoid stacking the veggies too high in the container. You can freeze cooked sheet pan chicken and veggies for a quick meal later. Place the cooled dish in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. This meal stays tasty for about three months. When you’re ready to enjoy it, thaw overnight in the fridge. Reheat in the oven at 350°F (175°C) for best results. In the fridge, eat your leftovers within four days. If you freeze them, aim to use them within three months. These guidelines help keep your meals safe and delicious. Always check for signs of spoilage before eating. Cook chicken for 25 to 30 minutes at 400°F (200°C). Ensure the chicken reaches an internal temperature of 165°F (75°C). This guarantees the chicken is safe to eat and juicy. I recommend using a meat thermometer for accuracy. It helps avoid overcooking. Yes, you can use frozen vegetables. They save time and are often just as nutritious. However, fresh vegetables usually have better texture and flavor. If using frozen, add them to the pan straight from the freezer. This keeps them from getting mushy. Here are some easy side dishes to consider: - Rice or quinoa: Simple and filling. - Garlic bread: A tasty addition. - Salad: A fresh, crunchy option. - Mashed potatoes: Comfort food that complements chicken. You can personalize this dish in many ways. Start with different spices, like paprika or chili flakes, for heat. You can also swap the herbs. Try basil or dill for a fresh twist. Marinades are another great way to change flavors. Add your favorite sauces or ingredients to make it your own. For the full recipe, check the details above. This sheet pan chicken dish combines simple ingredients for great flavor. You need chicken thighs, fresh veggies, and a tasty marinade. Preparing it involves marinating the chicken and arranging everything on a baking sheet. Remember, you can mix up the veggies or swap proteins to fit your taste. Storage is easy, too! Keep leftovers in the fridge or freeze them for later. Enjoy this fast and healthy meal that simplifies dinner time.](https://tastymomrecipes.com/wp-content/uploads/2025/06/d0cd80c4-81ce-4828-8f54-b1d0eede0813-250x250.webp)
Sheet Pan Chicken and Veggies
Experience the mouthwatering flavors of Sheet Pan Citrus Herb Chicken & Veggies with this easy and delicious recipe! Perfectly marinated chicken thighs combined with vibrant roasted veggies make for a wholesome meal that's quick to prepare and clean up. Discover step-by-step instructions to create this flavorful dish and impress your family at dinner. Click through to explore the full recipe and elevate your weeknight meals!