Sheet pan recipes are one of my favorite weeknight meal options. This chicken thigh sheet pan recipe with broccoli, sweet potato, and bell peppers makes this a delicious recipe for your entire family.
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Ingredients for this Chicken Thigh Sheet Pan Recipe
Below are the ingredients I used to make this recipe.
- 3 lb BL SL Chicken thighs
- 1 lb Broccoli
- 1 Sweet Potato
- 1 lb mushroom sliced
- 4 Red Potatoes
- 3 sm Green bell peppers
- 1 sm Onion
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic
- 2 teaspoon Rotisserie seasoning
- 2 tablespoon Olive Oil
- Salt and pepper
Instructions for this Chicken Thigh Sheet Pan Recipe
Cut the vegetables to bite size pieces and add to a bowl. Add 1 tablespoon of Olive Oil and toss with the Italian Seasoning.
Preheat the oven to 425 degrees.
Add parchment paper to each baking sheet to help keep them clean when cooking.
Season the chicken thigh with rotisserie seasoning and add the chicken thighs and seasoned vegetables to the baking sheets. Spread it out evenly.
Place in the oven and roast until cooked, about 30 - 40 minutes.
Let sit for a few minutes, and add to a serving bowl.
Here is what it looks like for a serving size. It was super yummy. The red potatoes were in very small amounts and used to add volume.
Feel free to add different recipes or visit our other recipes for more inspiration on the different vegetables or meats.
To roast vegetables and meat in the oven, it is important to use baking sheets and parchment paper. It will make for easy cleanup. Below are some products I found on Amazon (affiliate).
Chicken Thigh Sheet Pan Recipe Storage
You can easily prep these vegetables and place them in containers in the morning.
After the recipe is cooked, it will last in the refrigerator for about 3 days.
Top tip for this Chicken Thigh Sheet Pan Recipe
Because the temperature is so high, only use olive oil for this recipe.