Description
This easy Italian Sheet Pan Chicken Dinner is made with juicy, golden chicken thighs, cherry tomatoes, bell pepper, and broccoli tossed in balsamic and Italian seasoning. With minimal prep, and just one pan to clean, it’s a healthy meal the whole family will love.
Ingredients
Units
Scale
- 6 chicken thighs, bone-in, skin on
- 1 small red onion, halved and sliced
- 2 cups cherry tomatoes (or grape tomatoes)
- 1 medium orange bell pepper, seeded and chopped
- 1 medium broccoli crown, cut into equal pieces (2-3 cups chopped)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 4-5 garlic cloves, minced or thinly sliced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Castelvetrano or black olives, pitted and sliced if desired (optional)
- Fresh chopped parsley or basil, for garnish
- Freshly grated parmesan cheese, for garnish
Instructions
- Make the marinade. Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, garlic, oregano, thyme, basil, rosemary, salt, and black pepper.
- Marinate the chicken. In a medium bowl, combine the chicken thighs with 4 tablespoons of the marinade mixture. Let sit at room temperature for 10 to 15 minutes while the oven preheats.
- Prep the veggies. Meanwhile, on a large, rimmed sheet pan, add the onion, bell pepper, cherry tomatoes (or grape tomatoes if using), and broccoli. Drizzle the remaining marinade mixture (about 3 tablespoons) over the vegetables and toss to combine.
- Cook the chicken and veggies. Add the chicken thighs to the sheet pan, nestling them around the vegetables. It’s okay if the chicken is on top of the veggies. Bake for 35 to 45 minutes, or until the internal temperature reaches at least 165°F. I prefer the taste and texture best when the chicken reaches an internal temperature of 185°F–195°F.
- Scatter the olives over the cooked chicken and vegetables if using. Sprinkle the chicken and vegetables with fresh basil (or parsley if using) and parmesan cheese before serving.
Notes
- How to store leftovers: Allow the chicken and vegetables to cool slightly, then transfer them to an airtight container. Store in the fridge for up to 3 days.
- Can I use chicken breasts instead of chicken thighs? Yes, absolutely! Boneless, skinless chicken breasts work well, but they cook faster than chicken thighs. Bake the vegetables for 15 minutes, while the chicken marinates at room temperature. Then add the diced chicken breast to the vegetables and let cook for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Why is there so much liquid at the bottom of my sheet pan? The chicken will release its natural juices while cooking, which makes the vegetables flavorful and tender. It tastes delicious scooped up with crusty bread. You can drain off the excess liquid before serving if desired. If you prefer the vegetables to get nicely charred, use two quarter sheet pans (9” x 13”): one for the vegetables and one for the chicken so they cook separately.
- What other vegetables can I use? Zucchini, eggplant, mushrooms, green beans, asparagus, baby potatoes, artichoke hearts, or broccoli rabe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian