Name: Sheet Pan Chicken & Roasted Root Vegetables
Total time: 25 min
Yield: 4
Ingredients: 4 pieces Boneless, skinless chicken breasts or thighs; 3 medium Carrots; 4 medium Potatoes; 1 small Yellow onion; 3 tbsp Olive oil; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.5 tsp Salt; 0.25 tsp Black pepper

Sheet Pan Chicken & Roasted Root Vegetables

Le texte de la recette est présenté dans sa langue d’origine.

Juicy chicken and colourful root vegetables roasted together on one pan for a simple, comforting, and kid-friendly dinner.

Lundi · 31 août

25 min au total

4 portions

Illustration de la recette par IA

Illustration par IA de Sheet Pan Chicken & Roasted Root Vegetables — Illustration de cette recette générée par IA. Votre plat préparé peut avoir une apparence différente.

Avant de commencer Cut carrots and potatoes into bite-sized pieces on Sunday. Cook 2 chicken breasts tonight for this meal and reserve 2 cooked chicken breasts for Wednesday's meal, saving time.

Instructions de préparation

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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Chop carrots, potatoes, and onion into roughly 1-inch pieces. Toss with olive oil, oregano, garlic powder, salt, and pepper in a large bowl.
Place vegetables on one half of the prepared baking sheet. Place chicken breasts on the other half.
Roast for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender. Flip vegetables halfway through.
Serve hot. Remember to set aside 2 cooked chicken breasts for Wednesday's meal.