Sheet-Pan Chicken Thigh & Veggies Recipe
Get ready for a sheet-pan chicken thigh and veggies recipe that saves your time and sanity in one move.
I built this effortless, flavorful vegan meal to keep you nourished without babysitting a stove.
Enjoy every bite, queen, because this simple, colorful magic keeps you fed, glowing, and peacefully unbothered.
Sheet-Pan Chicken Thigh & Veggies Recipe
A simple, vibrant vegan chicken thigh and veggie dish roasted on one sheet-pan for balanced flavor, easy cleanup, and maximum convenience.
Ingredients
Method
- Preheat oven to 200°C (392°F).
- Mix olive oil, garlic, pepper, salt, paprika, thyme, and lemon juice in a bowl.
- Coat plant-based chicken thighs with the mixture.
- Arrange veggies on a sheet pan.
- Place thighs on top of the veggies.
- Roast 28 minutes until golden and tender.
- Garnish with parsley before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 7g
- Saturated Fat: 1.2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 17g
Vitamins & Minerals (Per Serving)
- Vitamin C: 20%
- Vitamin A: 22%
- Iron: 14%
- Magnesium: 10%
- Potassium: 13%
Additional Notes / Tips
- Add chili flakes for heat.
- Use mushrooms for extra umami.
- Add rosemary for stronger aroma.
- Serve with rice, quinoa, or salad for a complete meal.
