Sheet Pan Baked Chicken & Vegetables

64 Comments

3BBEB6C6-352D-4F5B-B40F-2D163290F81C

A fantastic meal completely prepared on a sheet pan and baked in the oven. Chicken and all of your favorite vegetables with olive oil then seasoned with basil, thyme, salt and drizzled with balsamic vinegar (optional). You won’t believe how a meal this simple can taste this good!

 

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Ingredients – I didn’t have room

on the pan for the Brussels

Sprouts so I didn’t use them. Also,

add olive oil to the ingredients.

 

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Lightly coat a large sheet pan with

olive oil and add the chicken.

Turn the chicken over coating

both sides with the olive oil.

 

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Place prepared vegetables

(patted dry with a paper towel) onto the pan.

 

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Drizzle with olive oil, tossing the

vegetables to coat with the olive oil.

 

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Sprinkle the basil,

thyme and salt on top.

We like a lot of herbs but you

can add as much as you want.

 

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Drizzle the balsamic vinegar on top (optional).

 

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Bake in a preheated 450 degree oven for

35 – 45 minutes or until the chicken is

165 degrees and the vegetables are tender.

Using tongs, carefully toss the

vegetables after 20 minutes.

 

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Place on serving plates and enjoy!

 

Sheet Pan Baked Chicken & Vegetables

http://www.InDianesKitchen.com

3BBEB6C6-352D-4F5B-B40F-2D163290F81C

Ingredients

  • 1½ pounds boneless skinless chicken thighs
  • 1/2 bunch asparagus, rinsed with ends cut off
  • 8 baby carrots, peeled & rinsed
  • 1 medium sweet potato, rinsed and sliced into 1/2″ pieces
  • 1 medium white potato, rinsed and sliced into 1/2″ pieces
  • 1 handful snap peas, rinsed with ends snapped off
  • 1 large red onion, peeled and cut into quarters and sliced thick
  • Any other of your favorite veggies, rinsed and sliced
  • 1 Tbsp. dried basil, or to taste
  • 1 Tbsp. dried thyme, or to taste
  • 1 tsp salt, or to taste
  • olive oil to coat the sheet pan
  • 1/4 cup olive oil, or enough to coat all of the chicken and vegetables
  • balsamic vinegar, to taste – optional

Directions

  1. Preheat oven to 450 degrees.
  2. Lightly oil a large sheet pan.
  3. Place the chicken on the pan and turn over coating both sides with the oil.
  4. Add all of the vegetables (patted dry with a paper towel) to the pan.
  5. Drizzle olive oil over the top and toss the vegetables coating them with the oil. Spread them out evenly.
  6. Sprinkle the entire top with basil, thyme and salt using what ever amount you choose. We like a lot of flavor so I add a lot.
  7. Drizzle with balsamic vinegar. This is optional but it adds a wonderful flavor.
  8. Bake for 35 – 45 minutes or until the chicken is 165 degrees and the vegetables are tender. Using tongs, carefully toss the vegetables after 20 minutes.
  9. Place on a serving plate and then serve.

http://www.InDianesKitchen.com

Categories: Chicken, Spices/Seasoning, Vegetables/Slaws/Salads

64 Comments »

  8. Pingback: Sheet Pan Baked Chicken & Vegetables — In Dianes Kitchen – Sarah's Attic Of Treasures

  12. Thanks Diane. Quick question: do you have to turn the chicken at any point or just vegetables? Gonna try this one but thought to check on the chicken turning before. Thanks in advance.

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  13. I love these all-in-one sheet pan meals. We marinate the chicken with some lemon olive oil and sprinkle it with lemon pepper, if you fancy that slight taste of lemon. So yammie! Thanks for reminding me of that simple but delicious meal.
    Oh, you could also make some space between the veggies and add an egg for each person. You will end up having a beautiful fried egg after you had it in the oven. I would then leave away the meat. 😋😋😋

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    • Thank you Sheryl! I was disappointed I couldn’t get the Brussels Sprouts on though. If you put them on they need to go in the center as they tend to burn on the edges. The chicken is on the edges because it gets hotter there and I want to make sure they are completely cooked. This was SO GOOD! Have a great weekend!

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      • Lol!! Well heart wants what the heart wants!! Chek out my garlicky potatoes recipes, may be your mother in law will like it too, you can sure make it in lots of butter.

        Liked by 1 person

  18. I did not see the asparagus in the toss-up, only in the things-you-need photo and final plating. It couldn’t possibly take as long as carrots? Added later?… After the first 20 min? No cover on this? Don’t tell me hubby does oven detail as well as bacon?😊

    Liked by 1 person

    Reply

    • Haha no this was all me! I put the asparagus in the middle because the pan doesn’t get as hot there. They were covered up with the other veggies. The same with brussels sprouts if you use them, they should go in the middle so they don’t over cook. No cover on this and the carrots weren’t super soft. I should have cut them into thirds but my husband loves them cooked this way (like Al dente carrots….lol) The asparagus and everything else was cooked wonderfully. You could add the asparagus later if you want to though.

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      Reply

      • Got it. Looks really yummy on a cold night and keeping hose warm too while baking. Good news on my company. Will post this weekend once I finish tax prep AND wrap my head around my good fortune.😊

        Liked by 1 person

  20. Thanks! I have some veggies that are on their last legs and was JUST thinking I was going to have to hunt down a time and temperature for roasting them in the oven. Then voila! This recipe popped up in my Feedly!!!!

    I appreciate you showing us the final picture with the veggies all separated out so that I can see how big the sweet potato slices should be. When a recipe says 1/2″ or 1″ or whatever I can’t see that in my mind and I don’t think I own a ruler. LOL. Your picture is VERY HELPFUL!!!

    Liked by 1 person

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