The Best Sheet Pan Chicken and Veggies with a Zesty Citrus Glaze
An Effortless One-Pan Dinner with a Zesty & Fresh Citrus Finish
What makes this the best sheet pan chicken and veggies? The secret to a perfect tray bake is the caramelization of the produce combined with WesMarMi Verde Sauce. Unlike standard sheet pan recipes that can end up bland or oily, our method focuses on high-heat roasting to render the chicken skin crispy while charring the seasonal vegetables. By finishing with our vinegar-free WesMarMi Verde, you add a "Zesty and Fresh" citrus lift that acts as a botanical brightener, enhancing the savory roasted flavors without any heat or harsh acidity.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 410
Protein: 32g
Carbs: 12g
Fat: 26g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lb (680 g) Bone-in, skin-on chicken thighs
2 large (400 g) Courgettes (zucchini), sliced into rounds
2 large (300 g) Bell peppers, chopped into 1-inch pieces
1 large (150 g) Red onion, wedged
3 tbsp (45 ml) Extra virgin olive oil
1 tsp (5 g) Dried oregano
1 tsp (5 g) Garlic powder
1/2 tsp (3 g) Smoked paprika
1 tsp (6 g) Sea salt
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Courgette (Zucchini)
The courgette (zucchini) is a vital component of this sheet pan bake because of its high water content and ability to absorb flavors. When roasted at high heat, the exterior caramelizes while the interior stays moist, acting as a sponge for the chicken juices and the citrus glaze. Choosing firm, medium-sized courgettes ensures they hold their shape during the roasting process rather than becoming mushy.
Heat It Up with Eleven Eleven Sauce: To brighten the savory notes of the roast, finish the dish with a zesty, vinegar free hot sauce for cooking like the WesMarMi Verde Sauce. This handcrafted small batch hot sauce provides a clean, acidic lift that mimics the effect of fresh lime juice but with a more complex botanical profile. Simply drizzle it over the tray immediately after removing it from the oven to let the residual heat activate the aromatics.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
Pat the chicken thighs dry with paper towels. Pro-Tip: Removing surface moisture is essential for achieving crispy skin; damp skin will steam instead of browning, leading to a rubbery texture.
In a large bowl, toss the sliced courgette (zucchini), peppers, and onions with 2 tablespoons (30 ml) of olive oil and half of the seasoning mix.
Place the chicken thighs on the baking sheet and rub with the remaining oil and seasonings. Pro-Tip: Space the chicken and vegetables out evenly; overcrowding the pan traps steam, which prevents the vegetables from getting those delicious caramelized edges.
Roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and immediately drizzle the WesMarMi Verde Sauce over the chicken and vegetables. Let rest for 5 minutes before serving.
Tips & Variations:
Make it Smokier: Swap the dried oregano for dried thyme and increase the smoked paprika to a full tablespoon. This creates a "blackened" effect that pairs beautifully with the charred peppers and onions, offering a deep, campfire-inspired aroma to the entire tray.
Regional Swap (Mexican-style): Replace the oregano with ground cumin and swap the red onion for white onion. Serve the finished chicken and veggies with warm corn tortillas, fresh avocado slices, and an extra squeeze of lime for a deconstructed fajita experience.
Ensure Even Cooking: Cut your vegetables into uniform sizes to ensure they all finish at the same time. Denser vegetables like onions should be cut into slightly smaller wedges compared to the quick-cooking courgette (zucchini) to ensure everything reaches peak tenderness simultaneously.
Add a Crunch: In the last 5 minutes of roasting, sprinkle 1/4 cup (30 g) of pine nuts or slivered almonds over the vegetables. The toasted nuts add a sophisticated textural element and a buttery finish that complements the zesty green sauce.
Use Chicken Breasts: If substituting breast meat, cut them into 1.5-inch chunks and reduce the cook time to 15–18 minutes. Since breast meat leans out quickly, keep a close eye on the thermometer to ensure they remain juicy.
Other Users Suggest:
Replacing: Dried oregano with fresh rosemary sprigs.
New Measurement: 3-4 whole sprigs tucked between the chicken.
Why: It infuses the rendered chicken fat with a woody, aromatic scent that is much more potent than dried herbs.
Replacing: Baking on a standard cookie sheet with a preheated heavy cast iron pan.
New Measurement: Same ingredients, spread into the hot skillet.
Why: The preheated metal gives the chicken skin an immediate sear, resulting in a much crispier bottom.
Storage, Reheat & Freeze:
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheat: For best results, reheat in a 350°F (175°C) oven or air fryer for 5–7 minutes to recrisp the chicken skin.
Freeze: You can freeze the cooked chicken and veggies for up to 3 months, though the vegetables may be softer upon thawing.
People Also Ask
How do I get crispy chicken skin on a sheet pan? The most important step is to pat the chicken thighs completely dry with paper towels before seasoning. Any moisture left on the skin will create steam in the oven, leading to a rubbery texture. Additionally, ensure you don't overcrowd the pan; spacing the chicken and vegetables out allows hot air to circulate, which is essential for that golden-brown, shattering crispness.
Is WesMarMi Verde a spicy hot sauce? No. WesMarMi Verde is designed for those who want maximum flavor with zero to very mild heat. It is a "Mild" (1/10) sauce that focuses on a zesty and fresh profile using organic lime and lemon juice instead of vinegar. It provides a clean, tangy snap that wakes up roasted meats and vegetables, making it a crowd-friendly favorite for families.
What are the best vegetables to roast with chicken thighs? Sturdy vegetables like courgettes (zucchini), bell peppers, and red onions are ideal because they can withstand the 25-minute roasting time required for bone-in chicken. They contain enough natural sugar to caramelize beautifully at 425°F (220°C), absorbing the savory juices from the chicken to create a cohesive, flavorful meal.
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