3 Easy Sheet Pan Dinners To Feed The Whole Family

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces or left whole)
• 1 pound Potatoes (starchy veg, diced 1‑inch cubes; russet or red potatoes work well)
• 2.5 cups Mixed Non‑Starchy Vegetables (e.g., bell peppers, carrots, zucchini, cut into bite‑size pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Pesto (store‑bought or homemade)
• 0.5 Fresh Lemon (juice of half a lemon)
• 2 tablespoons Fresh Basil (chopped)

Instructions

1. Line the Sheet Pan

   Place a sheet of heavy‑duty aluminum foil on the sheet pan, pressing it to the edges.

   Time: PT2M

2. Prep the Potatoes

   Wash the potatoes, then dice them into 1‑inch cubes so they cook evenly.

   Time: PT5M

3. Prep the Non‑Starchy Vegetables

   Wash and cut the mixed vegetables (bell peppers, carrots, zucchini, etc.) into bite‑size pieces.

   Time: PT5M

4. Season the Vegetables

   In a large bowl, toss the potatoes and other vegetables with olive oil, salt, and black pepper until evenly coated.

   Time: PT2M

5. Arrange Vegetables on the Pan

   Spread the seasoned vegetables in an even layer on the foil‑lined sheet pan.

   Time: PT2M

6. Season the Chicken

   Pat the chicken thighs dry, then sprinkle both sides with salt and pepper. Drizzle a little olive oil if desired.

   Time: PT2M

7. Add Chicken to the Pan

   Place the seasoned chicken thighs among the vegetables, spacing them out for even browning.

   Time: PT1M

8. Bake

   Transfer the pan to a preheated oven and bake at 425°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and caramelized.

   Time: PT30M

   Temperature: 425°F

9. Finish with Pesto and Lemon

   Remove the pan from the oven. Drizzle pesto over the chicken and vegetables, squeeze fresh lemon juice, and sprinkle chopped basil on top.

   Time: PT3M

10. Serve

    Transfer portions to plates and serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

15g

Fiber

5g