Sheet Pan Chicken and Veggies

Hey y’all! I’m so excited to share this with you today. I was asked by the good folks over at Rock Farmer’s Market to do a guest blog about New Year’s Resolutions. Along with that, I shared this super fast and easy recipe as a great, clean option to your post-holiday food coma. You can read the entire post about New Year’s Resolutions right HERE

SHEET PAN CHICKEN AND VEGgies

INGREDIENTS

6 carrots, sliced
1 bunch asparagus, ends trimmed
1 sweet potato (or butternut), sliced
5 purple potatoes, sliced
1/2 lb. brussels sprouts, halved
1 red onion, sliced
4 garlic cloves, crushed
1 lb. boneless chicken breast or thighs 
2-4 tablespoons avocado oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic granules
1 teaspoon onion granules
1 1/2 teaspoon paprika
1 teaspoon thyme
1/4 teaspoon ground ginger
Pinch cayenne pepper

DIRECTIONS

  1. Preheat the oven to 400°F
  2. In a LARGE (seriously) bowl combine all the chopped veggies and garlic
  3. Add in whole chicken breasts or halved chicken breasts
  4. Coat with oil, salt, and pepper
  5. In a small bowl mix together the remaining spices
  6. Pour the spice mix over veggie and chicken mixture and coat evenly
  7. Place on a lined baking sheet (or in my case, two) and bake for 25-30 minutes until chicken is fully cooked through
  8. Add additional salt and pepper if you want. My husband even adds hot sauce, but that’s because he has a hot sauce addiction and likes to keep the folks at Crystal’s Hot Sauce in business…ahem… 

The original recipe can be found here

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