Simple & Stress-Free Sheet Pan Chicken & Veggies

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A one-pan wonder with tender chicken thighs and roasted vegetables, seasoned with herbs for a delicious, no-fuss dinner. This American-inspired sheet-pan recipe (whole30), ready in about 35 minutes, pairs chicken thighs, avocado oil, onion powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz chicken thighs
• 1 tbsp avocado oil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp black pepper
• 2 cups broccoli
• 1 medium red bell pepper
• 1 medium zucchini
• 1/2 lemon

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place 8 oz chicken thighs on a baking sheet, then brush with 1 tbsp avocado oil and season with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, and 1/4 tsp black pepper.
2. Step 2: Add 2 cups broccoli florets, 1 medium red bell pepper (sliced into 1/2-inch strips), and 1 medium zucchini (sliced into 1/2-inch rounds) to the baking sheet, drizzle with an additional 1/2 tbsp avocado oil, and toss to coat.
3. Step 3: Roast for 25-30 minutes until chicken is golden brown and cooked through (165°F internal), and vegetables are tender with slight caramelization, then squeeze 1/2 lemon (juiced) over the top.