Description
Easy sheet pan dinner with chicken and seasonal vegetables.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups chopped root vegetables (such as sweet potatoes, carrots, and parsnips)
- 2 cups broccoli florets
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tbsp dried herbs (such as thyme, rosemary, or Italian blend)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss the chopped vegetables and red onion with 2 tablespoons of olive oil, half of the dried herbs, salt, and pepper. Spread in a single layer.
- In a separate bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil, the rest of the dried herbs, salt, and pepper.
- Arrange the chicken pieces on the baking sheet among the vegetables.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve hot.
Notes
- You can use any combination of your favorite root vegetables.
- Adjust the cooking time based on the size of your vegetable pieces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg