Recipes · Dinner

Sheet-Pan Chicken & Vegetables

One pan, one oven, zero drama: juicy chicken thighs over caramelized vegetables.

45 mineasy4 servings$$north americanGluten-freeDairy-freeHigh protein
Why it earns its place. The weeknight workhorse — 34 g of protein and four vegetables with five minutes of dishes.

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Ingredients · 4 servings

  • 600 gchicken thighs, boneless
  • 1 headbroccoli — florets
  • 3 mediumcarrots — thick coins
  • 1 largered onion — wedges
  • 400 gbaby potatoes — halved
  • 2.5 tbspolive oil
  • 2 tspsmoked paprika
  • 1 tspdried thyme
  • 1 wholelemon — wedges to serve

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Heat oven to 210°C. Toss vegetables with two-thirds of the oil, salt, and thyme; spread on a big pan.
  2. Roast 12 minutes while you toss chicken with remaining oil and paprika.
    12 min
  3. Nestle chicken among the vegetables; roast until cooked through and browned.
    18 min
  4. Rest 3 minutes; lemon over the whole pan.

Nutrition per serving

510calories
34 gprotein
38 gcarbs
24 gfat
7 gfiber
4.5 gsat fat
440 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 5 different plants toward your weekly variety.

Make it yours

availabilityChicken breast works — pull it 5 minutes earlier
costAny roastable veg: squash, peppers, cauliflower
cultureTofu or halloumi variant for meat-free (halloumi adds dairy)

Storage. Fridge 3 days; reheats well at 180°C for 10 minutes.

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