Sheet Pan Chicken and Poblano
This flavorful sheet pan chicken and poblano recipe is an easy way to get a hearty meal on the table in no time. With only one pan to clean, this dish has all the flavors you love without any of the fuss.
Servings: 4
Calories: 224kcal
Equipment
Ingredients
- 4 chicken thighs
- 2 poblano peppers sliced
- 1 red onion sliced
- 12 pimento stuffed green olives
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
- Rub chicken pieces with 1 tbsp olive oil and season both sides with salt and pepper. Place on the baking sheet.
- Slice poblano peppers and onion and place in a large bowl. Toss with a tablespoon olive oil and a pinch of salt and pepper.
- Spread vegetables around the chicken pieces on the baking sheet. Add olives.
- Bake 15 minutes at 425°F, then lower the temperature to 400°F and continue baking another 25 minutes.
Notes
Nutrition facts are calculated based on discarding the chicken skin. If you eat the skin, nutrition changes to: 419 calories, 33 g total fat, 8 g saturated fat, 142 mg cholesterol.
Nutrition
Calories: 224kcal | Total Carbohydrate: 6g | Protein: 21g | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 426mg | Potassium: 401mg | Dietary Fiber: 2g | Total Sugars: 3g | Vitamin A: 293IU | Vitamin C: 50mg | Calcium: 28mg | Iron: 1mg