One-Pan Herb Chicken & Veggie Sheet Pan

Sheet-pan cooking is the weeknight shortcut that lets dinner roast itself in one tray. Here, herb-dusted chicken thighs mingle with chickpeas, peppers, and a squeeze of lemon until everything turns golden and fragrant.

Serves 3

Estimate for one serving

• 510 cal
• 38g protein
• 28g carbs
• 27g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless chicken thighs
• 1 medium bell pepper
• 1/2 medium red onion
• 1.5 cups frozen spinach
• 1 can (15 oz) canned chickpeas
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 large lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 425°F. Line a large sheet pan with foil or parchment.
2. 2Cut chicken thighs into 1-inch pieces. Dice bell pepper and red onion. Drain and rinse chickpeas.
3. 3On the pan, toss chicken, bell pepper, onion, spinach, and chickpeas with olive oil, oregano, garlic powder, salt, and pepper.
4. 4Spread everything in a single layer. Bake 22-25 minutes until chicken reaches 165°F internally.
5. 5Squeeze juice from lemon over the pan, toss gently, and divide into 3 portions.