Recipe

Sheet Pan Chicken & Veggies

One dish to wash, a few minutes of simple prep, and a final product that is beautiful to look at and delicious to boot? So good it's almost magic. This is great on its own, and can easily be bulked up by serving over any whole grain (rice, quinoa, barley etc) or with a salad. If serving with a salad, we recommend a yogurt-based dressing - but any will do!

Hands on Time

10 minutes

Total Time

35 minutes

Servings

4-6

Difficulty

3/10

Approx. Cost

$15

Directions

  1. Step 1

    Heat the oven to 400F

  2. Step 2

    Put the vegetables in one even layer on the sheet pan. Drizzle with the oil, season with salt and other spices (feel free to expirment with any spices you have on hand, it’s hard to go wrong).  Toss to combine and spread back onto one even layer. 

  3. Step 3

    Add the chicken: Place chicken on top of vegetables. Add a little oil, salt, pepper, and more spices to the chicken (then wash your hands!). 

  4. Step 4

    Roast for about 20 minutes, until the vegetables are tender and the chicken is fully cooked to 165F (a digital meat thermometer is a worthhile investment at about $10).

  5. Step 5

    After the sheet pan has cooled for a few minutes, garnish with a squeeze of fresh lemon juice and the chopped cilantro before serving

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