Sheet Pan Chicken And Root Vegetables Recipes

CHICKEN AND VEGETABLES SHEET PAN DINNER

Steps:

• In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
• In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
• Remove 1 tablespoon of marinade and set aside.
• Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
• Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
• Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
• Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
• Bake for 25 minutes.
• Add cherry tomatoes to the pan.
• Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
• Remove from oven, let stand for 5 minutes and serve!

PAN-ROASTED CHICKEN AND VEGETABLES

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.

SHEET-PAN CURRIED CHICKEN AND ROOT VEGETABLES

Steps:

• Put a baking sheet on the middle oven rack; preheat to 500˚. Season the chicken all over with salt and pepper in a large bowl. Add the curry powder, paprika and half the melted butter; toss.
• Toss the turnip and carrots with the remaining melted butter in another bowl; season with salt and pepper. Spread out the vegetables and chicken, skin-side up, on the hot baking sheet. Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes.
• Meanwhile, puree the buttermilk, cilantro, mint, serrano, 1 teaspoon chutney and the lemon juice in a blender until smooth. Season with salt and pepper.
• Preheat the broiler. Stir the remaining 1/4 cup chutney with 1 teaspoon water in a small bowl. Brush on the chicken and broil until lightly browned, 2 to 3 minutes. Divide the chicken and vegetables among plates. Serve with the herb sauce.

SHEET PAN CHICKEN AND ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Mix oil, Seasoning Mix and salt in large bowl until well blended. Add chicken and vegetables; toss to coat.
• Arrange chicken around outside edge of large foil-lined shallow baking pan sprayed with no stick cooking spray. Arrange vegetables in single layer in center of pan.
• Bake 40 minutes or until chicken is cooked through and lightly browned and vegetables are tender. Sprinkle with shredded cheese before serving, if desired.
• Tasty Tips: You can use a variety of root veggies for this recipe including red potatoes, multi-color carrots, turnips, yucca, any color sweet potatoes, butternut squash, and parsnips. Be creative!