Deviled Chicken With Roasted Vegetables Sheet Pan Dinner Recipes

DEVILED CHICKEN WITH ROASTED VEGETABLES SHEET-PAN DINNER

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner image

The "devil" in this one-pan meal is the slightly spicy mustard coating brushed on the chicken before it gets covered in buttery Progresso™ panko crispy bread crumbs. Potatoes, carrots and leeks are roasted right alongside of the chicken for an easy weeknight meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

1/3 cup Dijon mustard
1 medium shallot, finely chopped
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 teaspoon salt
1/2 teaspoon pepper
4 bone-in chicken breast halves, skin removed
3/4 cup Progresso™ plain panko crispy bread crumbs
1/2 cup shredded Parmesan cheese
3 tablespoons butter, melted
3 medium Yukon gold potatoes, each cut into 6 chunks
3 medium carrots, peeled and cut into 2-inch pieces
1 medium leek, trimmed, washed thoroughly and cut crosswise into 1/2-inch slices
3 tablespoons olive oil

Steps:

Heat oven to 425°F.
In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

Nutrition Facts : Calories 690, Carbohydrate 55 g, Cholesterol 135 mg, Fat 4 1/2, Fiber 6 g, Protein 50 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 7 g, TransFat 1/2 g

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)

Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2) image

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 2

Number Of Ingredients 8

Ingredients

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

SHEET PAN ROASTED CHICKEN AND VEGETABLES

Sheet Pan Roasted Chicken And Vegetables image

Lemon and thyme season this delicious roasted chicken and vegetables dish. The full meal is prepared on one sheet tray, making cleanup a breeze.

Provided by Perdue Chicken

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pkg. PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Breasts or PERDUE® HARVESTLAND® Organic Chicken Breast
16 oz. baby potatoes, halved crosswise
6 medium carrots cut into large chunks and halved lengthwise
8 oz. green beans
8 oz. brussels sprouts, cut in half
1 large onion cut into slices, lengthwise through the root
3 cloves garlic, sliced
4 tbsp. olive oil, divided
1 lemon, zested and juiced
4-5 sprigs fresh thyme leaves
1 tsp. salt
1/2 tsp. black pepper

Steps:

On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.
Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.
Roast chicken breasts and vegetables in a pre-heated 400°F. oven for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 165°F. Let chicken rest for 2 to 3 minutes before slicing.
Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables. Garnish with fresh thyme sprigs if desired.

Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 400 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Cholesterol 65mg 22% Sodium 720mg 30% Total Carbs 38g 13% Dietary Fiber 8g 32% Sugars 8g Protein 31g Vitamin A 260% Vitamin C 80% Calcium 10% Iron 15% *Percent Daily Values are basedon a 2,000 calorie diet.

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

SHEET PAN DINNER WITH CHICKEN AND VEGGIES

Sheet Pan Dinner with Chicken and Veggies image

Super easy one-pan meal in the oven made on a baking sheet.

Provided by Tyler Heikes

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 43m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
2 large skinless, boneless chicken breasts, halved lengthwise
olive oil, or as needed
1 ½ pounds red potatoes, halved or quartered if large
1 pound baby carrots
salt and ground black pepper to taste
¼ cup dry bread crumbs

Steps:

Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 21 g, Cholesterol 85.5 mg, Fat 53.6 g, Fiber 3.7 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 1034.9 mg, Sugar 6.5 g

CHICKEN AND VEGETABLE SHEET PAN DINNER

Chicken and Vegetable Sheet Pan Dinner image

Make dinner simpler with this Chicken and Vegetable Sheet Pan Dinner. You'll enjoy this recipe for its delicious flavor and mix of vegetables that'll make your mouth water. Try this Chicken and Vegetable Sheet Pan Dinner and it's sure to become a staple.

Provided by My Food and Family

Categories Meal Recipes

Time 1h30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
3 Yukon gold potatoes (3/4 lb.), cut into 1-inch pieces
1 each red pepper and large red onion, cut into 1-inch pieces
1 each zucchini and yellow squash, cut lengthwise in half, then sliced crosswise
1/2 cup cherry tomatoes
1 cup LEA & PERRINS Marinade Garlic & Herb

Steps:

Combine chicken and vegetables in shallow dish. Add marinade; stir to evenly coat chicken and vegetables with marinade. Refrigerate 30 min. to marinate.
Heat oven to 425°F. Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken mixture onto prepared baking sheet.
Bake 35 to 40 min. or until chicken is done (165°F) and potatoes are tender.

Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

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