Roast Chicken and Vegetable Sheet Pan Dinner
Roast Chicken and Vegetable Sheet Pan Dinner is a simple weeknight dinner that roasts away while you relax after a long day. Chicken thighs and all the veggies you love.
Equipment
- 2 Baking Sheets
Ingredients
- 2 lbs potatoes, cubed
- 3-4 Tablespoons olive oil
- salt & pepper
- 6 boneless, skinless chicken thighs
- 1/2 lb baby carrots, cut large ones in half lengthwise
- 1/2 lb green beans
- 1 red bell pepper, chopped
- 1/2 onion, sliced
- 1 teaspoons garlic powder
- 1/2 teaspoon dried oregano
- 3 corn on the cob, cut in half
- 4 Tablespoons butter, softened
Instructions
- Preheat oven to 425°F.
- Coat the cubed potatoes with olive oil and season with salt and pepper. Spread out on one baking sheet. Put in the oven to get started since they will take longer,
- On another baking sheet, place the chicken thighs, carrots, green beans, bell pepper, and onions. Coat with olive oil and sprinkle with the garlic powder and oregano. Season with salt and pepper.
- Spread butter on the corn and season with salt and pepper. Wrap each corn separately with foil and place on the baking sheet with the chicken and vegetables.
- Put in the oven after the potatoes have been cooking for at least 10 minutes. Bake until vegetables are tender and chicken is cooked, about 20-25 minutes.
Notes
Calories: 401 | Total Fat 18.4g | Saturated Fat 6g | Cholesterol 90mg | Sodium 172mg | Total Carbohydrate 39.3g | Dietary Fiber 7.6g | Total Sugars 6.8g | Protein 21.1g | Vitamin D 5mcg | Calcium 49mg | Iron 3mg | Potassium 943mg