Sheet Pan Roast Chicken and Veggie Dinner
Try this Sheet Pan Roast Chicken and Veggie Dinner recipe, or contribute your own.
Try this Sheet Pan Roast Chicken and Veggie Dinner recipe, or contribute your own.
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 cup fresh lemon juice
- 1 lb brussels sprouts
- 1 teaspoon coarsely ground black pepper
- 1 lemon, thinly sliced
- 6-8 bone-in, skin-on organic chicken thighs (i used ch
- 2-3 cups diced butternut squash 1 1/2-inch cubes
- 1/2 cup terra delyssa organic extra virgin olive oil
- 2 tablespoons fresh parsley roughly chopped
- cabbage green beans squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc.
- Carbohydrate 26.6404085628403 g
- Cholesterol 0 mg
- Fat 0.819678555038621 g
- Fiber 9.5187049166796 g
- Protein 8.48391605336671 g
- Saturated Fat 0.168621634706453 g
- Serving Size 1 1 -4 serving (289g)
- Sodium 500.540046253321 mg
- Sugar 17.1217036461607 g
- Trans Fat 0.173859634711684 g
- Calories 120 calories
Step-by-step
- Preheat the oven to 450°F.
- Half the brussels sprouts and dice the butternut squash (or prep any veggies you are using). Set aside.
- In a small bowl mix together the olive oil, garlic, lemon juice and salt and pepper. Give it a good mix.
- In a large mixing bowl add the chicken and veggies, along with half of the lemon, garlic herb blend. Set aside the remaining.
- Toss together well and pour onto a baking sheet.
- Arrange the chicken on top with skin side up, place lemon slices on top, if you'd like.
- Bake on center rack of oven until chicken skin is crisped and lightly browned and vegetables are tender. About 25-30 minutes. You want to check that the largest piece of chicken reaches an internal temperature of 165° F*.
- If you'd like, you can then put the pan under the broiler for for 2-3 minutes, or until caramelized and slightly charred.
- If at any point during the cooking anything begins to brown more than you'd like, you can always tent loosely with aluminum foil.
- Serve right from the sheet pan or transfer to a serving dish. Top with the remaining lemon garlic herb blend. Enjoy.
Sheet Pan Roast Chicken and Veggie Dinner: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, soccer practice, and endless piles of laundry, the last thing I want to do is spend hours in the kitchen. That’s why I’ve become a huge fan of sheet pan dinners. They’re quick, easy, and require minimal cleanup – a trifecta of perfection in my book! This Sheet Pan Roast Chicken and Veggie Dinner is a particular favorite, and I'm excited to share it with you.
The beauty of this recipe lies in its simplicity and versatility. You can easily swap out the vegetables based on what’s in season or what you have on hand. Butternut squash and Brussels sprouts are my go-to combination, offering a delightful balance of sweet and savory flavors. The chicken thighs cook up beautifully, becoming crispy and juicy, while the vegetables roast to tender perfection. The entire dish is infused with a bright, zesty lemon-garlic flavor that elevates the meal beyond the ordinary.
One of the things I love most about this recipe is how little prep work it involves. Simply chop the vegetables, toss everything in a flavorful olive oil and herb mixture, and spread it all out on a baking sheet. Then, pop it in the oven and let it work its magic. While it's roasting, I can catch up on emails, spend some quality time with my kids, or even sneak in a few minutes of much-needed relaxation. The minimal hands-on time is a game-changer for busy weeknights.
The aroma that fills the kitchen while the chicken and vegetables roast is simply irresistible. It's a comforting, warm scent that promises a delicious meal to come. And when it’s finally ready, the presentation is stunning. The golden-brown chicken, glistening with olive oil, sits nestled amongst vibrant, roasted vegetables. It's a dish that’s as pleasing to the eye as it is to the palate.
Beyond its convenience and deliciousness, this Sheet Pan Roast Chicken and Veggie Dinner is also incredibly nutritious. It's packed with protein from the chicken, fiber from the vegetables, and healthy fats from the olive oil. It's a complete meal that will leave you feeling satisfied and energized, without weighing you down. Plus, the leftovers make a fantastic lunch the next day!
I highly recommend giving this recipe a try. It’s a true weeknight savior, providing a healthy and flavorful meal without sacrificing precious time or energy. Adjust the vegetables to your preference and enjoy the ease and deliciousness of this sheet pan masterpiece. It’s a recipe that's become a staple in my home, and I’m confident it will quickly become a favorite in yours too.
Tips and Variations:
- Customize your vegetables: Feel free to substitute your favorite vegetables. Broccoli, cauliflower, carrots, potatoes, zucchini, and bell peppers all work wonderfully.
- Add some spice: For a spicier kick, add a pinch of red pepper flakes to the lemon-garlic herb blend.
- Make it a complete meal: Serve with a side of quinoa or rice for a more substantial meal.
- Meal prep ahead: Chop the vegetables ahead of time and store them in the refrigerator until you're ready to cook.
- Don't overcook the chicken: Make sure the chicken reaches an internal temperature of 165°F to ensure it's cooked through.
This Sheet Pan Roast Chicken and Veggie Dinner is more than just a recipe; it's a testament to the power of simple, wholesome ingredients and efficient cooking techniques. It's a meal that nourishes both body and soul, and it’s a dish that I'm proud to share with you. Enjoy!
