Here’s a delicious and easy recipe for an Italian Chicken Sheet Pan Supper—a complete meal with minimal cleanup! 🇮🇹🍗🥔🍅
Ingredients:
- 4 bone-in, skin-on chicken thighs (or 2 chicken breasts, halved)
- 1 lb baby potatoes, halved
- 1 cup cherry tomatoes
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 small red onion, cut into wedges
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan (optional)
- Fresh basil leaves, for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Chicken:
- Pat the chicken dry with paper towels. Rub with 1 tbsp olive oil and season with half the Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
- Prepare the Vegetables:
- In a large bowl, toss the baby potatoes, cherry tomatoes, bell pepper, zucchini, and red onion with the remaining olive oil, Italian seasoning, garlic powder, and smoked paprika. Season with salt and pepper.
- Assemble the Sheet Pan:
- Spread the vegetables evenly on the prepared baking sheet. Nestle the seasoned chicken thighs or breasts among the vegetables.
- Bake:
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Add Parmesan (Optional):
- Sprinkle grated Parmesan over the vegetables in the last 5 minutes of cooking for a golden, cheesy finish.
- Serve:
- Garnish with fresh basil leaves and serve warm.
Tips:
- Use boneless, skinless chicken thighs or breasts for a faster cook time (reduce baking time by ~10 minutes).
- For extra flavor, drizzle with balsamic glaze before serving.
- Add other veggies like mushrooms, broccoli, or asparagus based on your preference.
