Deviled Chicken With Roasted Vegetables Sheet Pan Dinner Recipes

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
• Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

CHICKEN AND VEGETABLES SHEET PAN DINNER

Steps:

• In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
• In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
• Remove 1 tablespoon of marinade and set aside.
• Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
• Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
• Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
• Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
• Bake for 25 minutes.
• Add cherry tomatoes to the pan.
• Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
• Remove from oven, let stand for 5 minutes and serve!

SHEET PAN SPRING CHICKEN DINNER

Steps:

• Preheat the oven to 425 degrees F.
• For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
• Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
• Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
• Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
• Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
• For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
• To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

EASY SHEET-PAN CHICKEN

Steps:

• Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
• Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
• Bake until chicken is golden and no longer pink, 35 to 40 minutes.