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Sheet Pan Chicken & Veggies

Spring and summer calls for easy nutritious dinners. This quick Sheet Pan Chicken Dinner has it all and is even a powerhouse for your skin!
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Ingredients

  • 2 lbs Chicken Thighs (bone in, skin on)
  • ¼ cup Avocado Oil
  • 2 Tbsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • ½ tsp Onion Powder
  • 2 Tbsp Lemon Juice
  • 1 tsp Sea Salt (plus a bit extra for sprinkling)
  • ½ tsp Pepper (plus a bit extra for sprinkling)
  • 1 lb Mini Red Potatoes (cut in half)
  • 1 Medium Red Onion (cut into wedges)
  • 4 Carrots (cut into 1 inch pieces)
  • 1 Broccoli Head (cut into florets)

Instructions

  • Preheat: Start by heating your oven to 375 F.
  • Make the Marinade: In a bowl, whisk together the avocado oil, Italian seasoning, garlic powder, onion powder, lemon juice, salt, and pepper.
  • Marinate the Chicken: Place your chicken thighs in a separate bowl. Pour half of the marinade over them, making sure they're nicely coated. Let them hang out for at least 15 minutes to soak up all those tasty flavours.
  • Coat the Veggies: While the chicken is marinating, grab your veggies (potatoes, onion, carrots, and broccoli) and toss them with the remaining marinade. You want them all evenly coated and ready to roast.
  • Prep the Sheet Prep: Line the sheet pan with parchment paper for easy clean-up, then arrange the marinated chicken and the veggies on top.
  • Cooking Time: Pop the pan into your preheated oven and let it roast for about 35-40 minutes. You want the chicken to be fully cooked (165°F on a meat thermometer) and the veggies to be tender and delicious. Give the veggies a quick stir once or twice while they cook to ensure they're roasting evenly.
  • Dinner’s Ready!: Once everything's cooked through and smelling amazing, take it out of the oven, and you're ready to serve up a delicious, wholesome meal.