Minnezona Double-Seasoned Sheet Pan Chicken

Ingredients

• 1½ lb boneless skinless chicken thighs
• 2 teaspoons Minnezona House Seasoning
• 1 lb baby potatoes, halved
• 1 zucchini, cut into thick half-moons
• 1 red bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning
• 3 tablespoons olive oil, divided
• 1 lime

Directions

1. Heat oven to 425°F. Toss potatoes with 1 tablespoon olive oil and half the Jalapeño Garlic Seasoning. Roast on a large sheet pan for 15 minutes.
2. Meanwhile, coat chicken with 1 tablespoon olive oil and House Seasoning. Toss zucchini, bell pepper and onion with remaining oil and Jalapeño Garlic Seasoning.
3. Remove pan, turn potatoes and add chicken and remaining vegetables in a single layer.
4. Roast 20–25 minutes more until chicken reaches at least 165°F and vegetables are browned and tender.
5. Squeeze lime over the entire pan before serving.

Recipe Notes

• Cut potatoes small enough to cook through on schedule.
• Do not crowd the sheet pan; use two pans if needed.
• Chicken breasts can be substituted but may cook faster depending on thickness.