Sheet pan dinners are such a time saver! All you need to do is prep your ingredients, put them on a sheet pan, and pop in the oven. Set your timer and dinner is ready when you are! Clean up couldn’t be easier. This would be great to prep ahead as well. Just set everything up on your sheet pan, cover with plastic wrap, and keep in the fridge until you get home. Mix up your proteins and veggies and you’ll have various iterations on this sheet pan concept – so versatile!
Menu
Sheet Pan Chicken & Veggies
servings
prep time
15 MIN
cook time
1 HR 15 MIN
total time
1 HR 30 MIN
Sheet Pan Chicken & Veggies
Instructions
1. Preheat oven to 375°F.
2. Combine marinade ingredients in a bowl and coat chicken in it. Set aside.
3. Prepare the carrots, onions, and brussels sprouts. Arrange evenly on a sheet pan.
4. Drizzle veggies with extra virgin olive oil and a sprinkle of salt and pepper.
5. Take chicken out of the marinade, place skin side down on top of veggies.
6. Bake for 45 minutes, flip and bake for another 30 minutes.
Ingredients
1 1/2 pounds chicken thighs (I used skin on, bone in)
4 carrots, halved lengthwise
1 large onion, quartered
2 cups brussels sprouts, halved
Drizzle of extra virgin olive oil
Marinade for chicken:
1/2 cup yogurt
1 tablespoon chicken seasoning rub (this was a blend of brown sugar, chili pepper, garlic powder, paprika, salt & celery powder)
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
Total Servings:
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Welcome...
Hi, I’m Karina, a certified holistic nutritionist and I believe that living well shouldn’t be complicated! It’s all about balance right? I love to teach and empower others to feel their best through healthy nutrition and lifestyle choices. My work is based on nutrition science and a root cause approach to health issues.
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