Sheet Pan Chicken & Roasted Vegetables

  • Serving Size4


    • 1 lb of boneless chicken thighs
    • 2 med sweet potatoes
    • shallots
    • 1 med zucchini
    • 1 med squash
    • 4 slices thick-cut bacon, chopped
    • 3 T approved oil
    • 2 T lemon juice
    • 2 cloves garlic, minced
    • 1 tsp dried thyme
    • 1 tsp dried red pepper flakes
    • Sea salt and pepper, to taste



    Preheat oven to 425 F.


    Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.


    Prepare a large sheet pan (with sides) by either lining it with parchment paper or lightly coating it with oil or cooking spray. Chop vegetables so they are of uniform sizes and can cook evenly.


    Arrange vegetables on sheet pan. Drizzle with approved oil and sprinkle with salt and pepper.


    Place chicken thighs and chopped bacon on top of the vegetables and drizzle with remaining marinade.


    Bake at 425 F for 30 minutes or until chicken registers at least 165 F on a meat thermometer.

    Recipe adapted from:  

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