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International

Sheet-Pan Chicken and Vegetables

Non-vegetarian

Chicken thighs roasted on one tray with potatoes, peppers, red onion and broccoli, seasoned with garlic, paprika and herbs, and finished with lemon.

Sheet-Pan Chicken and Vegetables is an International main course, ready in about 1 hour 5 minutes and made with chicken thigh and potato. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
45 min
Rest
5 min
Total
1 h 5 min
Serves
4
Level
Easy
Calories
438

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 210 °C. Mix the olive oil (opens in a new tab), garlic (opens in a new tab), paprika (opens in a new tab), oregano (opens in a new tab), salt and pepper (opens in a new tab) in a large bowl.

  2. Step 2

    Toss the potatoes (opens in a new tab), pepper (opens in a new tab) and onion in half the seasoned oil and spread on a large tray. Rub the rest over the chicken and nestle it skin-side up between the vegetables.

    Food safety: Wash hands, boards and the bowl after handling raw chicken.

  3. Step 3

    Roast for 25 minutes, then add the broccoli (opens in a new tab) and lemon (opens in a new tab) wedges, turning the vegetables in the pan juices.

    • 25 min
    • 210°C

  4. Step 4

    Roast 15–20 minutes more until the chicken skin is crisp and the potatoes (opens in a new tab) are golden.

    • 18 min
    • 210°C

    Food safety: Chicken must reach 74 °C at the bone, with clear juices.

  5. Step 5

    Rest 5 minutes, squeeze the roasted lemon (opens in a new tab) over everything and scatter with parsley (opens in a new tab).

    • 5 min
    Lemon being squeezed
    How it looks · Photo: Gu Ko on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Australia, Canada
Dish
Dinner · Main courses
Cooking method
Roasted
Taste
savoury, garlicky, citrusy, smoky
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Carb-conscious · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pan · Everyday · Minimal cleanup · Child-friendly
Cook more with
Chicken thigh · Potato · Red bell pepper · Red onion · Broccoli · Garlic
Techniques
Roasting

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

438 kcal per serving

Calculated

1 serving ≈ 448 g · recipe makes 4

Where the energy comes from

  • Protein 34%
  • Carbohydrate 30%
  • Fat 36%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy438 kcal98 kcal
Protein37.9 g8.5 g
Carbohydrate33.8 g7.6 g
Net carbohydrate27.5 g6.1 g
Sugars5.4 g1.2 g
Added sugars0 g0 g
Fibre6.4 g1.4 g
Fat17.6 g3.9 g
Saturated fat——
Trans fat0 g0 g
Cholesterol155 mg35 mg
Sodium919 mg205 mg
Salt equivalent2.3 g0.5 g
Vitamins & minerals per serving
Potassium
1299 mg
Calcium
83 mg
Iron
3.6 mg
Magnesium
92 mg
Vitamin A (RAE)
106 µg
Vitamin C
132 mg
Vitamin D
0 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use the largest tray you have, or two — crowded vegetables steam instead of browning.

Common mistakes

  • Cutting potatoes too large; they won't be done when the chicken is.

Serve with

  • With a green salad or a spoon of yogurt sauce.

Food safety

  • Refrigerate leftovers within 2 hours.

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Reheat in a hot oven for 10–15 minutes to re-crisp.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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