Sheet Pan Chicken & Vegetables Ft. California Blend

This 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:

• 4 boneless skinless chicken thighs (or breasts)

• 3 tablespoons Evermill California Blend

• 3 tablespoons olive oil

• 1 tablespoon lemon juice (or more to taste)

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1 tablespoon honey or maple syrup (optional, for a little caramelization)

• 3 cups broccoli florets

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 1 red onion, cut into chunks

• 1 cup cherry tomatoes (optional, for sweetness)

• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.

2. Make the marinade: In a small bowl, mix the California Blend, olive oil, lemon juice, salt, pepper, and honey (if using).

3. Toss the chicken in half of the marinade and let sit for 10–15 minutes while you prep the veggies.

4. Spread the veggies on the sheet pan. Drizzle the remaining marinade over them and toss to coat.

5. Nestle the chicken into the veggies on the pan.

6. Roast for 30–35 minutes, flipping the chicken halfway through, until the chicken is golden and cooked through (internal temp of 165°F).

7. Optional broil: In the last 2 minutes, broil for a little extra char if desired.

8. Garnish with chopped fresh herbs and a squeeze of lemon juice before serving.