Roasted Chicken And Vegetables Sheet Pan Dinner Cooking For 2 Recipes

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!

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.