A sheet pan chicken recipe that takes less than an hour! If you're looking for a 30 minute chicken dinner, sheet pan chicken and veggies recipe, then this is the healthy one pan chicken and veggies recipe for you! Glen and friends Cooking

Ingredients:
125 mL (½ cup) olive oil
Juice ½ lemon
5 mL (1 tsp) dried oregano
5 mL (1 tsp) dried thyme
5 mL (1 tsp) dried marjoram
5 mL (1 tsp) coarse salt
2 mL (½ tsp) freshly ground black pepper
5 mL (1 tsp) Dijon mustard
15 mL (1Tbsp) olive brine
6 chicken thighs, bone-in, skin-on
1 medium zucchini, sliced
1 bell pepper, chopped into 1” pieces
3-5 shallots
Handful cherry or grape tomatoes
1 potato, chopped
Handful kalamata olives
Handful cauliflower florets


Method:
Preheat oven to 425ºF
In a small bowl whisk together the first 9 ingredients.
In a large bowl or directly on the sheet pan, coat the remaining ingredients with vinaigrette made in step one.
Place everything on a sheet tray and place in the oven for 20-25 minutes.
At the 20-25 minute mark shake around the tray and check the chicken for done.
Continue baking until the chicken is thoroughly cooked and the skin is crispy - about 10-15 minutes more.


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