Chicken Sheet Pan Dinner

Baked sheet pan chicken with peppers and zuchinni

A delicious one-dish meal with chicken, peppers, and zucchini.

An easy all-in-one dinner that combines roasted juicy chicken pieces seasoned with Canola Harvest Canola Oil and hearty and filling vegetables such as carrots, peppers, and zucchini. A delicious and healthy meal for your family with the fragrant flavours of garlic, cumin, paprika and onions.

Chicken Sheet Pan Dinner

Serves 4
481 calories per serving


1 tsp ground cumin
1 tbs chili powder
1/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp fresh ground pepper
2 tbs Canola Harvest Canola Oil*
8 boneless skinless chicken thighs
1 red Pepper, diced to 1″ pieces
1 green pepper, diced to 1″ pieces
2 large carrots, cut into 1” pieces
1 yellow zucchini, diced to 1″ pieces
1 red onion, diced to 1″ pieces
6 garlic cloves, peeled


1. Preheat oven to 400℉. Line baking tray with aluminum foil if desired.
2. Combine seasoning ingredients in a small bowl. Add chicken thighs to large bowl and toss with 1 tbs Canola Harvest Canola Oil. Add ½ the seasoning and toss well. Cover and marinate for 1 hour.
3. Using tongs, place chicken thighs in the middle of the baking sheet. In another bowl, toss remaining oil and seasoning with vegetables.
4. Add vegetables to pan around the chicken thighs. Bake for 20 minutes. Turn chicken and vegetables and bake for an additional 10-15 minutes, until chicken is roasted and juices run clear.

*Original recipe contained Canola Harvest Canola Oil with Avocado Oil and can be substituted with Canola Harvest Canola Oil.

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