Sheet Pan Chicken and Veggies
A single pan easy dinner of Chicken and Veggies!
Equipment
- Oven, 425 Degrees
- Casserole Dish or Sheet Pan
Ingredients
- 1 lb Chicken Thighs Bone-In or could use Chicken Breasts
- 1 Cup Green Beans Chopped into bit size pieces, medium to a large handful from the bag
- 2 cup Brussel Sprouts Cut into 4ths
- 1 medium Carrot sliced
- 1 Cup Corn kernels about 1 ears worth
- 1/2 medium Onion Sliced
- 1/2 Bell pepper Sliced
- 1 Cup Tomatoes Cut larger ones into bit size pieces
- 4 oz Feta Cheese cubed
- 2 tbsp Garlic Minced
- 2 tbsp Olive Oil
- salt, pepper, oregano, thyme to taste
Instructions
- Slice your Green Beans, Brussel Sprouts, Carrots, Bell Pepper, and Onion and dump them into your pan. Add in your Corn Kernels, Garlic, Tomatoes, and Seasonings. Drizzle your olive oil over the mixture and thoroughly combine. Cube your Feta Cheese.
- Even distribute the veggies through your pan and top with the Chicken Thighs or Breasts. Even distribute our cubbed Feta over the Chicken and Veggies.
- Bake uncovered at 425 degrees for 30-35 minutes, until chicken is cooked through. Enjoy!