Italian Herb Chicken Sheet Pan Dinner

Let’s make it

1. 1

   Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.

2. 2

   Chicken and Vegetables

   In a small bowl, combine the Italian seasoning, garlic powder, salt, and half of the black pepper. Pat chicken thighs dry with paper towels and drizzle 1 tablespoon olive oil over them. Rub the seasoning mixture evenly over both sides of the chicken thighs.

3. 3

   Chicken and Vegetables

   Place the seasoned chicken thighs skin side up on one side of the prepared sheet pan.

4. 4

   Chicken and Vegetables

   In a large bowl, add the zucchini, red bell pepper, yellow bell pepper, red onion, minced garlic, remaining 2 tablespoons olive oil, remaining salt, and black pepper. Toss to coat evenly.

5. 5

   Chicken and Vegetables

   Spread the vegetables on the other side of the sheet pan, arranging in a single layer to ensure even roasting.

6. 6

   Chicken and Vegetables

   Roast in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).

7. 7

   Garnish

   Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.