Sheet Pan Italian Chicken and Vegetables

Sheet Pan Italian Chicken and Vegetables

Sheet-pan chicken and Vegetables is a one-pan meal that features juicy, tender, seasoned chicken thighs and your favorite veggies, such as tender baby potatoes, onions, and green beans.

Course Entrees

Cuisine American

Keyword baked chicken, chicken sheet pan dinner, chicken thighs, Italian chicken

Prep Time 10

Cook Time 30

Servings servings

Calories 311kcal

Author Wendie Williams

Equipment

1 Sheet Pan

Ingredients

1 ½ pounds boneless skinless chicken thighs 4-6 thighs
1 Italian seasoning dressing pkg
4 tablespoons olive oil divided
1/4 cup white vinegar
2 tablespoons lemon juice
3 cloves garlic minced
1 pound baby potatoes cut into quarters
1 small white onion cut into small chunks
1 teaspoon Salt
½ teaspoon black pepper
2 cups fresh or frozen green beans

Instructions

Place the chicken thighs into the bag along with the Italian dressing pkg, 2 tablespoons olive oil, vinegar, lemon juice and garlic and give it a squish to mix it all up. Place into the refrigerator for at least 1 hour or overnight for best flavor.
Preheat your oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper for easy clean up.
Place the chicken thighs on the baking sheet along with the diced potatoes and onion.
Drizzle the remaining 2 tablespoons olive oil over the potatoes and onions and sprinkle with salt and pepper.
Bake for 15 minutes. Then add the green beans with the potatoes and toss. Bake for another 15 minutes or until the internal temperature reaches 165 degrees.
Optional: Turn the oven on broil for 2-3 minutes to get some brown on the chicken and potatoes.
Season with more salt and pepper to taste and serve!

Video

Notes

You can use boneless, skinless chicken breasts if you prefer, but thighs tend to stay juicier and more flavorful.

Make sure your potatoes are cut into quarters or about 1 inch in size to ensure they are soft when the chicken is done cooking.

Feel free to switch up the vegetables based on what you have on hand. Roasted mushrooms, asparagus.

Nutrition