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In the ever-evolving landscape of healthy eating, finding meals that are both nutritious and uncomplicated is crucial for those leading busy lives. The Wholesome Chicken and Veggie Sheet Pan Dinner emerges as a perfect solution for weeknight dinners, allowing you to whip up a satisfying meal in minimal time while maximizing flavor and nutritional value. This all-in-one dish encompasses tender chicken thighs and a medley of vibrant vegetables, providing a delightful way to incorporate wholesome ingredients into your family's diet without sacrificing taste.

Wholesome Chicken and Veggie Sheet Pan Dinner

Discover the ease of healthy cooking with this Wholesome Chicken and Veggie Sheet Pan Dinner. Perfect for busy weeknights, this all-in-one dish combines juicy chicken thighs with a colorful array of vegetables like broccoli, baby carrots, and red bell pepper. Enjoy a flavorful and nutritious meal that's quick to prepare and easy to clean up. Learn how to marinate and roast your ingredients perfectly, and enjoy a satisfying dinner that the whole family will love.
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 cup baby carrots, halved

1 red bell pepper, sliced

1 medium red onion, cut into wedges

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: In a bowl, mix the olive oil, minced garlic, dried oregano, thyme, paprika, salt, pepper, and lemon juice. Add the chicken thighs, tossing to coat well. Allow to marinate for about 15-20 minutes while you prep the veggies.

      Prepare the Vegetables: On a large sheet pan, arrange the broccoli, carrots, red bell pepper, and red onion. Drizzle with olive oil, sprinkle with salt, pepper, and a pinch of oregano, then toss to ensure they are evenly coated.

        Combine on Sheet Pan: Once marinated, place the chicken thighs in the center of the sheet pan, surrounded by the vegetables.

          Roast: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender and slightly caramelized.

            Garnish and Serve: Remove from the oven and let sit for a few minutes. Garnish with fresh parsley if desired. Serve hot and enjoy a wholesome meal!

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings