Sheet Pan Chicken And Veggies

Name: Sheet Pan Chicken and Veggies (Upgraded)
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 lbs Chicken thighs-bone-in, skin-on; 1 lb Brussels sprouts-halved; 1 Sweet potato-cubed; 1 Red onion-cut into wedges; 3 tbsp Olive oil; 2 cloves Garlic-minced; 1 tbsp Lemon juice; 1 tbsp Fresh rosemary-chopped; 1 tbsp Fresh thyme-chopped; 1/2 tsp Salt; 1/4 tsp Black pepper

⏱50 min

👥4

🔥475 cal

Easy

🍽️Mediterranean

A slightly more refined sheet pan dinner with fresh herbs and a lemon-garlic marinade.

1.5 lbs Chicken thighs-bone-in, skin-on

1 lb Brussels sprouts-halved

1 Sweet potato-cubed

1 Red onion-cut into wedges

3 tbsp Olive oil

See all 11 ingredients ↓

(0 reviews)

⏱50 min

👥4

🔥475 cal

Easy

🍽️Mediterranean

A slightly more refined sheet pan dinner with fresh herbs and a lemon-garlic marinade.

#sheet pan #chicken #vegetables #herb roasted

Instructions

Preheat oven to 400°F (200°C).
Combine all Marinade ingredients in a bowl.
Place the Chicken in a zip-top bag or container and pour the Marinade over it. Marinate for at least 30 minutes.
In a large bowl, toss the Vegetables with 1 tbsp Olive oil, Salt, and Pepper.
Spread the Vegetables in a single layer on a large baking sheet.
Arrange the marinated Chicken pieces among the Vegetables.
Bake for 35-40 minutes, or until the Chicken is cooked through and the Vegetables are tender.
Let rest for 5 minutes before serving.

Ingredients

1.5 lbs 680 g Chicken thighs-bone-in, skin-on
1 lb 450 g Brussels sprouts-halved
1 1 Sweet potato-cubed
1 1 Red onion-cut into wedges
3 tbsp 45 mL Olive oil
2 cloves 10 mL Garlic-minced
1 tbsp 15 mL Lemon juice
1 tbsp 15 mL Fresh rosemary-chopped
1 tbsp 15 mL Fresh thyme-chopped
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper

Equipment

Large baking sheet
Large bowl
Small bowl
Zip-top bag or container

Instructions

Preheat oven to 400°F (200°C).
Combine all Marinade ingredients in a bowl.
Place the Chicken in a zip-top bag or container and pour the Marinade over it. Marinate for at least 30 minutes.
In a large bowl, toss the Vegetables with 1 tbsp Olive oil, Salt, and Pepper.
Spread the Vegetables in a single layer on a large baking sheet.
Arrange the marinated Chicken pieces among the Vegetables.
Bake for 35-40 minutes, or until the Chicken is cooked through and the Vegetables are tender.
Let rest for 5 minutes before serving.

Nutrition per serving

Calories 475

Ratings & Reviews

0 reviews

Sheet Pan Chicken And Veggies

Sheet Pan Chicken And Veggies

Ratings & Reviews

Comments

You May Also Like