Roasted Chicken with Vegetables and Mushrooms
A quick and easy sheet-pan dinner with juicy chicken thighs and colorful roasted vegetables. Perfect for a busy weeknight.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
comfortingeasyAmericangluten-freedairy-freechickentenderjuicy
Ingredients
- 4 whole chicken thighs
- 2 cups broccoli florets
- 2 medium carrots
- 1 medium zucchini
- 8 oz mushrooms
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. On a large baking sheet, toss the 2 cups broccoli florets, 2 sliced carrots, 1 sliced zucchini, and 8 oz mushrooms with 2 tbsp olive oil, salt, and pepper. Spread in a single layer.
- 2
Pat the 4 chicken thighs dry and rub with remaining 1 tbsp olive oil, salt, and pepper. Place them on top of the vegetables.
- 3
Roast for 25-30 minutes, until the chicken is golden and cooked through (internal temp 165°F) and the vegetables are tender and lightly charred. Serve hot.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing bowl
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