Description
Savor the bold flavors of marinated chicken and vibrant roasted vegetables with this easy one-pan dinner, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- Salt and pepper to taste
- 2 bell peppers, sliced (any color)
- 1 large red onion, sliced
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and pepper to create the marinade.
- Add the chicken thighs to the bowl and toss until well coated. Allow to marinate for at least 15 minutes.
- While the chicken marinates, slice the bell peppers and red onion. Arrange them on one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Place the marinated chicken thighs on the other side of the baking sheet, ensuring there’s space between each piece for even roasting.
- Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature of at least 165°F) and vegetables are tender.
- Serve hot, optionally drizzling with extra marinade or sauce before enjoying.
Nutrition
- Serving Size: Approximately 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
Keywords: Customize by adding seasonal veggies like zucchini or using chickpeas for a vegetarian twist. Allow leftovers to cool before storing in an airtight container in the fridge for up to three days.