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In the fast-paced world we live in, finding time to prepare healthy meals can often feel like an uphill battle. This is where sheet pan dinners step in as a game-changer. They offer a simple yet effective solution to the dilemma of cooking nutritious meals without spending hours in the kitchen. The allure of a sheet pan dinner lies not only in its ease of preparation but also in the ability to create a complete, balanced meal all on one pan. This approach allows for a harmonious blend of flavors and textures, making dinner not just a necessity but an enjoyable experience.

Wholesome Chicken and Veggie Sheet Pan Dinner

Discover the ease of cooking with the Wholesome Chicken and Veggie Sheet Pan Dinner, perfect for families seeking nutritious meals without spending hours in the kitchen. This delicious recipe combines succulent chicken thighs and a vibrant mix of fresh vegetables, offering a complete meal on one pan in just 30-45 minutes. With its time-saving benefits and minimal cleanup, this dish makes healthy eating enjoyable and accessible, turning mealtime into family bonding time!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups broccoli florets

1 cup diced carrots (about 2 medium carrots)

1 red bell pepper, sliced

1 zucchini, sliced

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C) to preheat while you prepare the ingredients.

    Prepare the Chicken: Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.

      Make the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, smoked paprika, salt, and pepper. Pour the marinade over the chicken thighs, ensuring they are well coated. Let them marinate while you prepare the veggies.

        Prepare the Veggies: In a separate bowl, combine broccoli, carrots, red bell pepper, and zucchini. Drizzle with a little olive oil and season with salt, pepper, and any remaining marinade. Toss to coat evenly.

          Arrange on Baking Sheet: Line a large sheet pan with parchment paper for easy clean-up. Place the marinated chicken thighs in the center, skin side up, and arrange the seasoned vegetables around the chicken.

            Bake: Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. The vegetables should be tender and caramelized.

              Broil (Optional): For extra crispy skin, you can broil the chicken for an additional 2-3 minutes, keeping a close eye to prevent burning.

                Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley, if desired. Serve directly from the sheet pan for a rustic presentation.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4