Everything sheet pan chicken and veggies
One savory marinade pairs beautifully with both chicken and vegetables, in this easy one pan Everything Sheet Pan Chicken & Veggies recipe. Everything bagel seasoning kicks, well — everything! — up a notch in this simple sheet pan dinner featuring boneless chicken thighs and roasted vegetables.
Servings 4 people
Equipment
Ingredients
– for the marinade (see Note)
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoon whole grain mustard
- 2 teaspoon everything bagel seasoning
- ½ teaspoon sugar
– for the veggies
- 8 oz mushrooms chopped large
- 1 red bell pepper chopped
- one medium potato about ¾ lbs, chopped small
– for the chicken
- 2 lbs boneless skinless chicken thighs trimmed
Instructions
- Preheat oven to 425 degrees. Combine all marinade ingredients. Chop your vegetables.
- Spread veggies out on a rimmed baking sheet. Drizzle with about 3 tablespoon of the marinade, and stir to coat.
- Spread vegetables back out in a single layer and roast at 425 degrees for 20 minutes.
- While veggies are roasting, trim the chicken. Place chicken in a large bowl, pour the rest of the marinade over it, and stir to coat. Let it marinate on the counter while veggies are cooking.
- Remove the vegetable pan from the oven. Stir the vegetables and move them over to one end of the pan, keeping them in a single layer.
- Arrange the marinated chicken in a single layer on the other end of the pan.
- Return the pan to the oven and continue to cook at 425 degrees for another 20 minutes, or until chicken is cooked through and vegetables are tender.
- Serve the chicken with its veggie side.
Notes
This recipe makes a little extra marinade, so you could easily stretch it to cover additional chicken and/or veggies if desired or if feeding a larger family. You might wish to spray the pan first for easier cleanup (I didn’t, and it wasn’t terrible, but did take a little effort).