Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.
For the Seasoning:
1/2teaspoonsugar(omit for Paleo and Whole 30)
2tablespoonsred wine vinegar
For the sheetpan:
84 oz each boneless skinless chicken thighs, trimmed of fat
12ounceszucchini(diced into 1-inch pieces)
3carrots(peeled and diced into 1-inch pieces)
1red bell pepper(cut into 1-inch pieces)
1yellow bell pepper(cut into 1-inch pieces)
1red onion(cut into 1-inch pieces)
chopped parsley for garnish
Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
Let the cooked dish cool completely.
Portion it into freezer containers and freeze for up to 3 months.
To serve, thaw in the refrigerator overnight.
Reheat in a 325°F oven until warmed through 20 minutes.