Chicken and Veggies One Sheet Dinner
I found chicken one sheet dinners on Cooking Classy and have made innumerous variations depending on what vegetables I have on hand.
I prefer to cook the potatoes separately, to have the option of using just chicken and vegetables in other meals (such as tossed with pasta and pesto) so technically it becomes a 2-dish dinner.
Variations:
• Skip the potatoes
• Skip to tomatoes
• Use cauliflower instead of broccoli or both
• Use Brussels sprouts instead of broccoli, quartered
• Add 1 cup of green beans cut up
• Add fresh herbs after cooking, about 1/2 chopped basil, parsley or cilantro. Or 1/4 cup finely chopped rosemary
Check out Cooking Classy for many other Chicken and Veggie One Sheet Dinners.
Ingredients
- 1 lb red potatoes or sweet potatoes cut into bite size chunks
- 5 tablespoons extra-virgin olive oil divided
- 4 cloves garlic minced (about 1 tablespoon)
- 1 1/2 lbs boneless chicken breasts diced into pieces
- 1 medium red onion diced into chunks
- 1 bell pepper diced into chunks, I prefer red or yellow, but also use green
- 1 pint cherry tomatoes cut in half
- 1 broccoli cut into chunks
- 1 teaspoon each dried thyme oregano and rosemary
- Salt and freshly ground black pepper
Adjust servings: servings
Units:
Instructions
- Preheat oven to 400 degrees. Place potatoes baking sheet and drizzle with 2 tablespoons. Toss to coat evenly. Sprinkle with salt and pepper, toss again and spread evenly onto baking sheet.
- Place in preheated oven and roast for 20 minutes. Toss and roast another 20 – 25 minutes.
- Meanwhile chop chicken and vegetables, cut the same approximate size to cook evenly
- Toss remaining 3 tablespoons olive oil with minced garlic
- Place chopped chicken pieces and vegetables on another baking sheet.
- Drizzle garlic olive oil over chicken and vegetables, sprinkle on hers and toss well. Spread evenly on baking sheet and put in oven.
- Roast 10 – 12 minutes, toss and roast another 10 – 12 minutes. Remove when chicken pieces are cooked through.
- Remove roasted potatoes when tender, test by piercing with a fort.
- Toss half of chicken and vegetables with potatoes, reserving the other half for another meal later in the week.
Recipe Notes
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