Roasted chicken and vegetables sheet pan supper
Roasted chicken and vegetables sheet pan supper cooks together on one pan for a super easy dinner with minimal cleanup.
Servings: 4 servings
Calories: 523kcal
Equipment
Ingredients
- 2 - 4 boneless skinless chicken breasts
- 2 bell peppers chopped
- 4 carrots peeled, sliced in half and chopped into 2" pieces (I used rainbow carrots)
- 1 large sweet onion or 5 shallots peeled and chopped
- 2 russet potatoes washed and diced into 1" pieces
- 1 large sweet potato washed and diced into 1" pieces
- 1 1/2 cups grape or cherry tomatoes
- a few sprigs of fresh thyme or rosemary or a tsp each of dried thyme and rosemary
- kosher salt and black pepper to taste
- 2 tbsp. olive oil
Instructions
- Preheat oven to 375°F. (use convection if your oven has this feature)
- Line sheet pan with parchment paper.
- Toss carrots, sweet potatoes and russet potatoes with half of the oil and a sprinkle of salt and pepper.
- Place on sheet pan and put in the oven. Roast until about halfway done, roughly 20 minutes.
- Toss remaining veggies with 1 tsp. oil, salt & pepper. Drizzle remaining oil over chicken breasts and season with salt & pepper.
- Remove tray from oven and add chicken and the rest of your veggies. If using fresh herbs - tuck sprigs of thyme or rosemary between vegetables and lay on top of chicken. If using dried - sprinkle herbs over chicken with salt and pepper.
- Return tray to oven for 25 - 28 minutes, or until chicken is done. If your chicken breasts are on the smaller side, start checking them at 24-25 minutes. If they are large, you may need the full 28 minutes.
Notes
Adding ingredients to the sheet pan in stages helps everything finish cooking at the same time. Potatoes & carrots take a bit longer, so they need a head start.
If you use seafood instead of chicken, remember to cut baking time by roughly half. Shrimp will cook in about 10-12 minutes (medium size) in a hot oven with convection. Portions of fish will need a few minutes longer.
You can swap out chicken thighs for chicken breast, just add on an additional 5 - 7 minutes, depending on the size of the chicken thighs. Bone in thighs will take longer than boneless thighs.
*All ovens are different! You may have to adjust a few minutes on either side of cooking times if your oven runs cool or hot.
Nutrition
Serving: 1g | Calories: 523kcal | Carbohydrates: 62g | Protein: 44g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 305mg | Fiber: 9g | Sugar: 24g