CHICKEN AND VEGETABLES SHEET PAN DINNER
This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 1h15m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 408 kcal, Carbohydrate 25 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 438 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
SHEET PAN ROASTED CHICKEN AND VEGETABLES
Lemon and thyme season this delicious roasted chicken and vegetables dish. The full meal is prepared on one sheet tray, making cleanup a breeze.
Provided by Perdue Chicken
Yield Serves 4
Number Of Ingredients 12
Steps:
- On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.
- Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.
- Roast chicken breasts and vegetables in a pre-heated 400°F. oven for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 165°F. Let chicken rest for 2 to 3 minutes before slicing.
- Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables. Garnish with fresh thyme sprigs if desired.
Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 400 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Cholesterol 65mg 22% Sodium 720mg 30% Total Carbs 38g 13% Dietary Fiber 8g 32% Sugars 8g Protein 31g Vitamin A 260% Vitamin C 80% Calcium 10% Iron 15% *Percent Daily Values are basedon a 2,000 calorie diet.
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
More about "sheet pan roasted chicken and vegetables recipes"
SHEET PAN ROASTED CHICKEN WITH ROOT VEGETABLES
From cookingclassy.com
4.8/5 (25)Total Time 55 minsCategory Main CourseCalories 662 per serving
- Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 tsp salt, 1/4 tsp pepper together in a large mixing bowl.
- In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper.
- Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
14 SIMPLE SHEET PAN CHICKEN DINNERS - ALLRECIPES
From allrecipes.com
Author Carl Hanson
OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN) - ONE …
From onepotrecipes.com
SHEET PAN CHICKEN THIGHS WITH ROASTED VEGETABLES
From thymeandjoy.com
SHEET PAN CHICKEN AND VEGETABLES - EASY ONE PAN RECIPE
From pookspantry.com
SHEET PAN CHICKEN AND ROASTED HARVEST VEGETABLES
From flavourandsavour.com
SHEET PAN ROASTED CHICKEN AND VEGETABLES - DON'T …
From dontsweattherecipe.com
ITALIAN-STYLE SHEET PAN CHICKEN & VEGETABLES - THE …
From themediterraneandish.com
SHEET PAN ROAST CHICKEN & VEGETABLES - CULINARY GINGER
From culinaryginger.com
SHEET PAN CHICKEN GYROS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
BAKED CHICKEN CUTLETS WITH VEGGIES {SHEET PAN DINNER} · EASY …
From gularecipe.qc.to
SHEET PAN CHICKEN WITH ROASTED VEGETABLES - HIDDEN VALLEY
From hiddenvalley.com
SHEET PAN CHICKEN & ROASTED VEGETABLES | JENNY CAN COOK
From jennycancook.com
SHEET PAN ROASTED CHICKEN AND VEGETABLES - JULIA PACHECO
From juliapacheco.com
RECIPE: SHEET PAN PANKO CHICKEN WITH VEGETABLES & MAPLE …
From blueapron.com
SHEET PAN CHICKEN AND POTATOES WITH FETA LEMON AND DILL RECIPES
From tayanggge.btarena.com
SHEET PAN RECIPES – ARTOFIT
From artofit.org
RECIPE FOR SHEET PAN CHICKEN AND VEGETABLES RECIPES
From tidak.churchrez.org
SHEET PAN CHICKEN WITH RAINBOW VEGETABLES - WELL PLATED BY ERIN
From wellplated.com
COLORFUL ROASTED SHEET-PAN VEGETABLES - VIDEO DAILYMOTION
From dailymotion.com
SHEET PAN ROASTED CHICKEN AND VEGETABLES : EASY HEALTHY RECIPES …
From drgourmet.com
17 CHICKEN SHEET PAN DINNERS | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love