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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.
Print Recipe
Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 4 plant-based chicken thighs
  • 1 tablespoon olive oil
  • 1 cup bell peppers sliced
  • 1 cup zucchini chopped
  • 1 cup carrots sliced
  • 1 tablespoon garlic minced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley chopped

Method
 

  1. Preheat oven to 200°C (392°F).
  2. Mix olive oil, garlic, pepper, salt, paprika, thyme, and lemon juice in a bowl.
  3. Coat plant-based chicken thighs with the mixture.
  4. Arrange veggies on a sheet pan.
  5. Place thighs on top of the veggies.
  6. Roast 28 minutes until golden and tender.
  7. 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.