Simple Middle Eastern Sheet Pan Chicken
A flavorful and easy one pan dinner that makes busy weeknights a breeze.
recipesbynani.comWhen life gets busy, I always turn to my trusty sheet pan recipes. This Middle Eastern inspired chicken dinner is a favorite in our house because it brings together bright flavors and hearty vegetables without needing a million dishes to clean up afterward.
The secret is letting the spices really coat the chicken and veggies while they roast together in the oven. It is simple enough for a Tuesday night but tasty enough that everyone will ask for seconds.
🧺 Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 red onion, cut into wedges
- 1 bell pepper, chopped into large pieces
- 1 zucchini, sliced into rounds
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a small bowl, whisk together the olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper.
- 3
Place the chicken, onion wedges, bell pepper, and zucchini on a large rimmed baking sheet.
- 4
Pour the spice mixture over everything and use your hands or tongs to toss until well coated.
- 5
Spread the ingredients out in a single layer so everything cooks evenly.
- 6
Bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- 7
Garnish with fresh parsley before serving warm.
💡 Tips
You can serve this dish as is for a lower carb meal, or spoon it over a bed of fluffy basmati rice. Store any leftovers in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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