Johnson's One-Pan Chicken and Vegetables

Name: Johnson's One-Pan Chicken and Vegetables
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 12 oz chicken thighs; 2 tbsp olive oil; 2 medium zucchini; 1 medium red onion; 1 cup cherry tomatoes; 1 tsp dried rosemary; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

A hands-off dinner with juicy chicken and roasted veggies in a single pan.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 10 minutes. Cook: 26 minutes.

Serves 2.

Ingredients

12 oz chicken thighs
2 tbsp olive oil
2 medium zucchini
1 medium red onion
1 cup cherry tomatoes
1 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry and season with salt, pepper, garlic powder, and 1/2 tsp rosemary.
Step 2: Slice zucchini into 1/2-inch thick half-moons and cut onion into wedges. Arrange vegetables in a single layer on a parchment-lined baking sheet.
Step 3: Place chicken thighs on top of vegetables. Drizzle with olive oil and sprinkle with remaining rosemary.
Step 4: Roast for 25-28 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.
Step 5: Let rest for 5 minutes before serving directly from the pan.