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Easy Budget Sheet Pan Chicken with Roasted Veg and Quinoa

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A quick, affordable, and wholesome sheet pan meal featuring crispy chicken thighs, roasted vegetables, and fluffy quinoa. Perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups broccoli florets (fresh or frozen)
  • 1 large red bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 1 cup baby carrots or chopped regular carrots
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and pepper, to taste
  • 1 cup quinoa, rinsed well
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • Juice of half a lemon (optional)
  • 2 tablespoons chopped fresh parsley (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. In a bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Pat the chicken thighs dry with paper towels and toss them in the seasoning mixture until evenly coated. Set aside.
  3. In a separate bowl, combine broccoli, bell pepper, onion wedges, and carrots. Drizzle with olive oil, sprinkle thyme, salt, and pepper, and toss to coat well.
  4. Spread the vegetables out on the sheet pan in a single layer. Nestle the chicken thighs skin side up among the veggies, making sure they’re not overcrowded.
  5. Roast in the oven for 30-35 minutes. Halfway through, check on the veggies and chicken, turning the veggies gently if needed. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  6. While the sheet pan meal roasts, rinse quinoa under cold water. In a medium saucepan, bring broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, then stir in lemon juice and parsley if using.
  7. Check that the vegetables are tender with some caramelized edges. If carrots aren’t quite done, give them an extra 5 minutes while chicken rests.
  8. Serve by spooning quinoa onto plates, topping with roasted vegetables and chicken thighs. Enjoy immediately.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Toss veggies halfway through roasting for even caramelization. Rinse quinoa well to remove bitterness. Cooking quinoa in broth adds flavor. Reheat chicken skin side down in a skillet to restore crispiness.

Nutrition

Keywords: sheet pan chicken, roasted vegetables, quinoa, quick dinner, healthy meal, budget-friendly, easy recipe, weeknight meal

Find it online: https://lumalunch.com/easy-budget-sheet-pan-chicken-with-roasted-veg-and-quinoa-recipe-for-quick-healthy-meals/