Go Back
Sheet pan chicken with roasted vegetables in pan for GLP-1 dinner

Sheet Pan Chicken with Roasted Vegetables (GLP-1 Dinner)

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 380 kcal

Ingredients
  

For the Chicken

  • 6 boneless, skinless chicken thighs (about 1.5 pounds)
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Vegetables

  • 1 lb broccoli florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 8 oz mushrooms
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning

Optional Additions

  • Cherry tomatoes
  • Lemon wedges for serving
  • Fresh herbs
  • Garlic cloves, whole and unpeeled

Instructions
 

  • Preheat the oven: Set to 425°F. Place a large rimmed baking sheet in the oven while it preheats.
  • Prepare the chicken: Pat chicken completely dry, then toss with 2 tablespoons olive oil and all chicken seasonings.
  • Prep and season vegetables: Cut all vegetables into uniform pieces. Toss with 2 tablespoons olive oil, salt, pepper, and Italian seasoning.
  • Arrange on pan: Remove hot baking sheet from oven. Arrange vegetables in a single layer, leaving space for chicken. Place chicken thighs in cleared space.
  • Roast: Bake for 30-35 minutes until chicken reaches 165°F and vegetables are tender with caramelized edges.
  • Rest and serve: Let rest 5 minutes before dividing among four plates.