Family Favorite Recipe: Sheet Pan Chicken & Summer Vegetables

By Barbara Evangelista, Publisher May 27, 2021

This very easy recipe uses a bounty of summer vegetables such as zucchini, eggplant and peppers.  In the winter, I make this with sweet potatoes or butternut squash and onions.  Change it up depending on what's fresh and in season.  I use lots of black pepper to give it a little bite!

Sheet Pan Chicken and Vegetables with Herb-Wine Marinade

1 packet McCormick Garlic Herb & Wine Marinade
1/4 cup oil
1 tbsp balsamic vinegar
2 lbs boneless chicken thighs or breast, cut into 1-inch chunks
1 eggplant, peeled and chopped into 1 inch chunks
2 zucchini, chopped into 1 inch chunks
1 large onion, chopped into 1 inch chunks
2 bell peppers, chopped into 1 inch chunks
Other seasonal vegetables -- green beans, carrots, broccoli -- in 1-inch chunks

  1. In medium bowl, prepare marinade according to packet, using 1/4 cup oil, 1/4 cup water, and 1 tbsp balsamic vinegar.  Stir well.
  2. Add chicken chunks to marinade and stir well to coat evenly.  Marinate for 30 minutes or more in fridge
  3. Line a very large cookie sheet with foil.  I often use two cookie sheets so I can spread the vegetables out for even cooking. Distribute chopped vegetables evenly over foil.
  4. Distribute chunks of marinated chicken evenly over vegetables. Pour any remaining marinade over vegetables and stir lightly to coat.  Sprinkle with generous amounts of salt and pepper.
  5. Bake in 350 degree oven for 30-45 minutes.  Monitor after 30 minutes to ensure onions don't burn.

Serve with rice or, for low-carb eaters, riced cauliflower.