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Sheet Pan Italian Chicken & Veggies

This is my new favorite sheet pan recipe. It's got all the ingredients for a delicious healthy meal -- lots of colorful veggies and boneless, skinless chicken thighs marinated in a homemade Italian herb dressing. Everything cooks together in the oven for a fast, savory weeknight dinner. I’d even be happy to serve this to guests!

But wait! There's more! This recipe makes enough for two people for two nights of low fat, low calorie and low WW Point dinners. Simply cut up the leftover chicken into bite-sized pieces and serve it with the veggies on pasta or rice. A tablespoon of grated Parmesan cheese completes your bonus meal.

I prefer chicken thighs for roasting because they brown beautifully and stay moist when cooked at high heat. You can also use this seasoning mix if you're just roasting vegetables. With or without chicken, it'll become your go-to marinade for robust flavor.

For the Italian Seasoning

1 tsp. kosher salt

1/2 tsp. onion powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. thyme

1/2 tsp. sugar

1/4 tsp. black pepp

1 clove garlic, minced

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

For the Sheet pan:

Cooking spray

8 boneless skinless chicken thighs (each about 4 oz. and trimmed of fat)

1/2 tsp. Kosher salt

12 oz. zucchini, chopped into 1-inch pieces

3 carrots, peeled and chopped into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

Chopped parsley for garnish

Arrange veggies and chicken in a single layer for best browning.

Combine the Italian seasoning ingredients in a large bowl. Season the chicken with 1/2 tsp. salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat everything. Marinate 30 minutes or as long as overnight.

Preheat oven to 450 degrees F. Arrange the center rack and the lower third rack of the oven. Spray 2 large sheet pans with oil or use parchment paper or foil for easy cleanup.

Arrange everything on the prepared sheet pans into a single layer. Try to not let the chicken and veggies touch.

Bake for 20 minutes, turn the chicken and veggies and bake an additional 10 minutes until roasted and tender. Top with parsley and serve.

Serves 4

Serving size: 2 thighs and veggies

WW Points: 9

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