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Sheet Pan Chicken & Roasted Root Vegetables

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

Monday · Aug 31
25 min
4 servings
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Monday · Aug 31

Sheet Pan Chicken & Roasted Root Vegetables

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

Before you start 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.

Cooking instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Chop carrots, potatoes, and onion into roughly 1-inch pieces. Toss with olive oil, oregano, garlic powder, salt, and pepper in a large bowl.
  3. Place vegetables on one half of the prepared baking sheet. Place chicken breasts on the other half.
  4. 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.
  5. Serve hot. Remember to set aside 2 cooked chicken breasts for Wednesday's meal.