• Amy Lippert, NTP

Sheet Pan Roasted Chicken and Veggies

Updated: a day ago

Simple dinners are a must have during the week, and this comes together in less than 45-minutes and it tastes like you spent all day cooking! Your family will love this and you will love how easy it is!


Roasted Chicken Recipe


Sheet Pan Roasted Veggies & Chicken


6 Bone-in Chicken Thighs

1 lb Brussels sprouts

1 Small Red onion, large dice

1 Red Bell Pepper, large dice

1 Delicata Squash, 1/4” half moons

1/2 lb Fingerling Potatoes

3-4 Garlic cloves, finely minced

1/2 tsp Crushed Red Pepper

3 Sprigs Fresh Thyme

1 Tbsp EVOO, divided

1 Tbsp Sea Salt, divided

2 tsp Black Pepper, divided

Directions:


Preheat oven to 400


In a large bowl prep all veggies, garlic, crushed red pepper and thyme sprigs and toss with 1 Tbsp EVOO, 1.5 tsp sea salt, and 1 tsp black pepper. Layer in a single layer on a large baking sheet/bar pan.


Lay chicken over the veggies skin side up and season with remaining salt and pepper, place in oven and bake for 30-35 minutes until chicken is 165 degrees.


In the last few minutes turn on the boiler to deliciously crisp the skin (about 2-3 minutes), but keep a close eye on the chicken so it doesn't burn! Serve immediately!


Roasted Veggies in Oven

Oven Roasted Chicken


Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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