Description
A quick and delicious sheet pan meal featuring tender chicken thighs and succulent shrimp roasted with colorful vegetables and a flavorful garlic herb seasoning.
Ingredients
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 pound raw shrimp, peeled and deveined
2 cups broccoli florets
1 red bell pepper, sliced into 1-inch strips
1 yellow bell pepper, sliced into 1-inch strips
1 small red onion, cut into wedges
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Stir well to create the seasoning mixture.
Add the chicken pieces to the bowl and toss to coat evenly with the seasoning mixture.
Add the broccoli florets, red bell pepper strips, yellow bell pepper strips, and red onion wedges to the bowl. Toss everything together until the vegetables are well coated.
Spread the chicken and vegetable mixture evenly on the prepared sheet pan in a single layer.
Roast in the preheated oven for 15 minutes.
Remove the sheet pan from the oven and add the shrimp, spreading them evenly over the chicken and vegetables. Gently toss the shrimp with the other ingredients on the pan to coat with the seasoning.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the shrimp are pink and opaque.
Remove from the oven and squeeze fresh lemon juice over the entire sheet pan meal.
Sprinkle chopped fresh parsley on top before serving.
Serve warm with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes