Crispy Chicken & Veggie Sheet Pan Dinner
Crispy Chicken & Veggie Sheet Pan Dinner
Ingredients
For the Chicken
- 4 chicken quarters
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Vegetables
- 2 bell peppers, mixed colors, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
For Finishing
- 1 lemon, halved
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 10 min•🌡️ 400
- 2
Pat dry the 4 chicken quarters thoroughly with paper towels. This helps achieve crispy skin.
⏱️ 2 min
- 3
In a large bowl, combine the chicken quarters with 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Toss until the chicken is evenly coated with the seasonings.
⏱️ 3 min
- 4
Place the seasoned chicken quarters on one side of a large sheet pan, ensuring they are not overcrowded to promote even cooking and crisping.
⏱️ 1 min
- 5
Slice the 2 bell peppers (using mixed colors), 1 zucchini, and 1 red onion.
⏱️ 4 min
- 6
In the same bowl used for the chicken (no need to wash it), add the sliced vegetables. Drizzle with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Toss until the vegetables are well coated.
⏱️ 3 min
- 7
Arrange the seasoned vegetables on the other side of the sheet pan, next to the chicken, spreading them out in a single layer.
⏱️ 1 min
- 8
Place the halved lemon wedges directly on the sheet pan with the chicken and vegetables. These will roast and add a bright flavor.
⏱️ 1 min
- 9
Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F using a meat thermometer.
⏱️ 40 min•🌡️ 400
- 10
Garnish the finished dish with fresh parsley before serving. Squeeze the roasted lemon over the chicken and vegetables for an extra burst of flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken & Veggie Sheet Pan Dinner
For the Chicken
- 4 chicken quarters
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Vegetables
- 2 bell peppers, mixed colors, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
For Finishing
- 1 lemon, halved
- as needed fresh parsley, for garnish
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 10 min•🌡️ 400 - 2
Pat dry the 4 chicken quarters thoroughly with paper towels. This helps achieve crispy skin.
⏱️ 2 min - 3
In a large bowl, combine the chicken quarters with 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Toss until the chicken is evenly coated with the seasonings.
⏱️ 3 min - 4
Place the seasoned chicken quarters on one side of a large sheet pan, ensuring they are not overcrowded to promote even cooking and crisping.
⏱️ 1 min - 5
Slice the 2 bell peppers (using mixed colors), 1 zucchini, and 1 red onion.
⏱️ 4 min - 6
In the same bowl used for the chicken (no need to wash it), add the sliced vegetables. Drizzle with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Toss until the vegetables are well coated.
⏱️ 3 min - 7
Arrange the seasoned vegetables on the other side of the sheet pan, next to the chicken, spreading them out in a single layer.
⏱️ 1 min - 8
Place the halved lemon wedges directly on the sheet pan with the chicken and vegetables. These will roast and add a bright flavor.
⏱️ 1 min - 9
Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F using a meat thermometer.
⏱️ 40 min•🌡️ 400 - 10
Garnish the finished dish with fresh parsley before serving. Squeeze the roasted lemon over the chicken and vegetables for an extra burst of flavor.
⏱️ 1 min