Sheet pan garden vegetables and chicken
Packed with flavor and nutrition this sheet pan garden vegetables and chicken dish is the perfect healthy and satisfying weeknight meal.
Servings 4 people
Ingredients
- 8 pieces of dark meat chicken
- 8 whole carrots of assorted colors
- 2 bell peppers red and green
- 1 large eggplant
- 1 onion sliced
- 2 sprigs of fresh thyme
- squeeze of fresh lemon juice
- Drizzle of olive oil
For chicken
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp herbs de provence
- 1 tsp smoked paprika
- salt and pepper to taste
- drizzle of olive oil
- 2 tbsp butter
- 2 cloves of garlic minced
Instructions
- Heat oven to 425 degrees
- Slice and chop vegetables to your liking and assemble on sheet pan
- Drizzle with olive oil and season with salt and pepper and massage well
- In a separate bowl, drizzle chicken with olive, season and massage well
- Add chicken on top of vegetables ensuring everything has enough space to make contact with the pan, you don't want the vegetables too close to each other because it will just steam them and not roast
- Bake chicken and vegetables on the top rack, flipping chicken half way through and flip back to skin side the last 10 minutes of cooking for a nice char
- Chicken is done when skin is golden and juices run clear when pierced with a fork. Ensure all the vegetables are fork tender, especially the carrots
Notes
This recipe can be used for any vegetable combination, use your favorites and enjoy!