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

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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

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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.