What’s your favorite way to get dinner done with minimal dishes and time? I love using a crockpot but tossing all your meal ingredients on a sheet pan and cooking it at once is becoming my newfound fave! This Sheet Pan Chicken & Roasted Veggies comes together in no time and cooks up all in once place so you can step away from the kitchen and either relax or get another task checked off your list.
When I was a kid, my mom used to use canned vegetables and I’m pretty sure that’s why I didn’t like veggies growing up. They were soggy and I just didn’t like the taste. As I started preparing my own vegetables, I realized that veggies do in fact have a great taste. My method of choice ‘back in the day’ was to steam them. It was the “healthiest” thing to do as those were the days of my low and no fat diet craze. I still steam vegetables from time to time but have since found my go-to when it comes to preparing these nutritious sides!
It was game changing when I realized the taste of my favorite vegetable was amplified when they were roasted! Omg. Toss these guys in your favorite cooking fat and set the oven on a higher temperature and let the oven do it’s thing. It’s perfection! I love a little char too, so I’m often finding myself giving it a little extra time in the oven to achieve that goal.
This recipe is exactly what I’d hoped for when I tossed everything on the pan and let it go. Sheet pan recipes are a perfect way to get those veggies cooked up just like I like them and cook up your protein at the same time. Sure, you could use another pan and cook your chicken up but why? Let’s save time and dishes! I’m all for ease and quite honestly, keeping myself out of the kitchen longer than I have to be.
As always with any recipe, swap out any veggie that you would rather have on the pan. Recipes are a guideline and more often than not, an inspiration so feel free to tweak and add your own flare! I’d love to hear any additions or swaps you make so feel free to let me know!
- 4 chicken thighs (I took the bone out)
- 1 head cauliflower, cut into florets
- 1 12oz package prepared baby rainbow carrots
- 4 turnips, cut into quarters
- 3 shallots, peeled & cut in half
- 3 tbsp olive oil
- 2 tbsp poultry or chicken seasoning
- 1 tsp garlic powder
- Sprinkle of salt and pepper
- Juice of 1/2 lemon
- 2 tbsp chopped cilantro
- 1 tbsp chopped parsley
- Preheat oven to 400 degrees.
- Place cut vegetables on large sheet pan. Toss with 2 tbsp olive oil. Spread over pan, leaving 4 spots for chicken thighs.
- Using the other tbsp of olive oil, massage oil on each chicken thigh & place into spots left open for the chicken on sheet pan.
- Season with seasonings and put into oven.
- Bake 25 minutes at 400 degrees.
- Take out squeeze lemon over chicken and veggies. Toss vegetables a bit and put back into oven for another 30 minutes.
- Take out and sprinkle parsley and cilantro over the vegetables and chicken ....serve and eat!
