Sheet-Pan Grilled Chicken & Roasted Vegetables
Brazilian-style grilled chicken with a garlicky lime marinade, sheet-pan roasted with potatoes, tomatoes, and steamed vegetables. Ready in 25 minutes with minimal cleanup.
- Total time
- 25 min
- Servings
- 4
- Calories
- 545
- Protein
- 52g
Ingredients
- 1.5 lbs chicken thighs, boneless skinless
- 1 lb potatoes, cut into 1-inch cubes
- 2 medium tomatoes, halved
- 4 cloves garlic, minced
- 1 whole lime
- 3 tbsp olive oil
- 1 batch broccoli, cauliflower, carrots (1 head broccoli, 0.5 head cauliflower, 3 carrots, chopped), peas and corn (1 cup frozen mixed)
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Whisk together minced garlic, juice of 1 lime, and 3 tbsp olive oil. Rub the mixture evenly over the chicken.
- 3
Spread potatoes and tomatoes on a sheet pan, drizzle with salt and pepper. Roast at 425°F for 8 minutes.
- 4
Remove pan from oven. Add chicken thighs to the pan in a single layer. Return to oven for 12 minutes.
- 5
Meanwhile, steam broccoli, cauliflower, and carrots together for 6 minutes until tender-crisp. Warm peas and corn.
- 6
Plate chicken and roasted vegetables, then arrange steamed vegetables and warm peas-corn alongside. Serve hot.
Tools you’ll need
- sheet pan (18x13 inch)
- steamer basket or pot with steamer insert
- paper towels
- small bowl
- whisk
- kitchen tongs
- oven
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