Sheet Pan Chicken & Vegetables Ft. California Blend
April 16, 2025 by Evermill TeamThis recipe is a vibrant, one-pan meal that brings together the bold, sun-kissed flavors of our new California Blend.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Ingredients:
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4 boneless skinless chicken thighs (or breasts)
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3 tablespoons Evermill California Blend
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3 tablespoons olive oil
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1 tablespoon lemon juice (or more to taste)
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1 tablespoon honey or maple syrup (optional, for a little caramelization)
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3 cups broccoli florets
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1 red bell pepper, sliced
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1 zucchini, sliced
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1 red onion, cut into chunks
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1 cup cherry tomatoes (optional, for sweetness)
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Fresh parsley or basil for garnish (optional)
Instructions:
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
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Make the marinade: In a small bowl, mix the California Blend, olive oil, lemon juice, salt, pepper, and honey (if using).
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Toss the chicken in half of the marinade and let sit for 10–15 minutes while you prep the veggies.
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Spread the veggies on the sheet pan. Drizzle the remaining marinade over them and toss to coat.
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Nestle the chicken into the veggies on the pan.
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Roast for 30–35 minutes, flipping the chicken halfway through, until the chicken is golden and cooked through (internal temp of 165°F).
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Optional broil: In the last 2 minutes, broil for a little extra char if desired.
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Garnish with chopped fresh herbs and a squeeze of lemon juice before serving.