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.

Chicken and Veggies One Sheet Dinner

Print Recipe

• CoursePoultry

Servings

4 servings

Servings 4 servings

Chicken and Veggies One Sheet Dinner Print Recipe CoursePoultry Servings 4 servings Servings 4 servings

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:MetricUS Imperial

Instructions

1. 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.
2. Place in preheated oven and roast for 20 minutes. Toss and roast another 20 – 25 minutes.
3. Meanwhile chop chicken and vegetables, cut the same approximate size to cook evenly
4. Toss remaining 3 tablespoons olive oil with minced garlic
5. Place chopped chicken pieces and vegetables on another baking sheet.
6. Drizzle garlic olive oil over chicken and vegetables, sprinkle on hers and toss well. Spread evenly on baking sheet and put in oven.
7. Roast 10 – 12 minutes, toss and roast another 10 – 12 minutes. Remove when chicken pieces are cooked through.
8. Remove roasted potatoes when tender, test by piercing with a fort.
9. Toss half of chicken and vegetables with potatoes, reserving the other half for another meal later in the week.

Recipe Notes

Modified from Cooking Classy: Chicken Broccoli Sweet Potato One Sheet Dinner

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