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Sheet Pan Chicken and Vegetables Recipe

Sheet Pan Chicken and Vegetables recipe


This is a yummy chicken and veggie meal cooked all together on one big pan. It has chicken, lots of colorful veggies, and tasty spices. It's cooked in the oven and is very easy to make!


1 1/2 lbs boneless, skinless chicken thighs
1 cup cauliflower florets
1 cup sliced zucchini
1 cup sliced red onion
1 cup sliced bell pepper
1/2 cup grape tomatoes
2 cloves garlic, minced
1 lemon, quartered
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fine salt
1/4 teaspoon black pepper
3 tablespoons olive oil, divided
1/4 cup pitted and halved kalamata olives
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup tahini
2 tablespoons warm water
Juice of 1 lemon


Preheat the oven to 450°F (232°C). Line a large rimmed baking sheet with parchment paper.
In a bowl, combine the juice of 1 lemon, oregano, basil, garlic powder, onion powder, salt, black pepper, and 2 tablespoons olive oil. Mix well.
Place the chicken thighs on the prepared baking sheet and rub them with half of the herbed olive oil mixture.
In the same bowl, add the cauliflower, zucchini, red onion, bell pepper, grape tomatoes, and minced garlic. Toss with the remaining herbed olive oil mixture.
Spread the vegetables around the chicken on the baking sheet. Place the lemon quarters on the pan.
Drizzle the remaining 1 tablespoon olive oil over the chicken and vegetables.
Bake in the preheated oven for 25 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
While the chicken and vegetables are baking, prepare the Tahini Sauce by mixing tahini, warm water, and lemon juice. Add salt to taste.
Remove the pan from the oven, sprinkle with olives, parsley, and feta cheese.
Serve the chicken and vegetables over a bed of greens if desired, with the Tahini Sauce drizzled over the top.

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