Name: Sheet Pan Chicken and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 lbs Halal Chicken Breast or Thighs (cut into 1-inch pieces); 2 cups Broccoli Florets; 2 large Bell Peppers (Red and Yellow, sliced into strips); 1 medium Zucchini (sliced into half-moons); 1 small Red Onion (cut into wedges); 3 tbsp Extra Virgin Olive Oil; 2 tbsp Fresh Lemon Juice; 3 cloves Garlic (minced); 1 tsp Dried Oregano; 1 tsp Dried Thyme; 1 pinch Sea Salt and Black Pepper (to taste)

Sheet Pan Chicken and Vegetables

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A wholesome, colorful, and halal-friendly one-pan meal featuring tender chicken and roasted vegetables tossed in a bright lemon-garlic-herb marinade.

Author: Ethan Marlow
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

1.5 lbs Halal Chicken Breast or Thighs (cut into 1-inch pieces)
2 cups Broccoli Florets
2 large Bell Peppers (Red and Yellow, sliced into strips)
1 medium Zucchini (sliced into half-moons)
1 small Red Onion (cut into wedges)
3 tbsp Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice
3 cloves Garlic (minced)
1 tsp Dried Oregano
1 tsp Dried Thyme
1 pinch Sea Salt and Black Pepper (to taste)

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C)
Prepare the Pan: Line a large rimmed baking sheet with parchment paper
Chop the Ingredients: Cut your halal chicken and all the vegetables into uniform pieces
Whisk the Marinade: In a small bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper
Toss and Coat: Place the chicken and vegetables on the prepared sheet pan. Pour the marinade over the top. Use your hands or tongs to toss until every piece is well-coated
Spread Evenly: Arrange the mixture in a single layer. Do not crowd the pan, or your ingredients will steam instead of roast
Roast: Bake for 20-25 minutes. Toss the ingredients halfway through the cooking time. The chicken is ready when it reaches an internal temperature of 165°F and the veggies are tender-crisp
Garnish and Serve: Remove from the oven and sprinkle with fresh parsley if desired. Serve immediately

Notes

Always aim for bite-sized uniformity when cutting ingredients so that everything cooks at the same rate.

If you lack certain vegetables, try using cauliflower, asparagus, or halved Brussels sprouts instead.

For a different flavor profile, swap the oregano for cumin and paprika to give the dish a Mediterranean flair.

To get a beautiful golden color, pop the sheet pan under the broiler for 2 minutes at the very end of cooking.

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for about 10 minutes to preserve texture.

Find it online: https://recipeforhouse.com/sheet-pan-chicken-and-vegetables/