One-Sheet Roasted Chicken and Vegetables

ONE-SHEET DINNERS: ROASTED CHICKEN AND ROOT VEGETABLES

In Food, Mains, Recipes, by Angela SantoroLeave a Comment

Is there anything more satisfying in the winter than the crave-eliminating texture and taste of roasted root vegetables? A favourite in our one-sheet dinners rotation, this recipe is simple to prep, enjoy and clean up. This recipe calls for certain vegetables, but it’s incredibly flexible. You can add whatever veg you have on hand! We add in a side salad and dig into our hearty winter feast.

If you’re looking for more meal inspiration to round out your meal planning, check out our weekly “What’s for Dinner” series!

One-Sheet Roasted Chicken and Vegetables

Juicy chicken breast and hearty winter root vegetables combine to make this satisfyingly healthy and easy family-friendly dinner.
Prep Time6 mins
Cook Time40 mins
Total Time46 mins
Course: Main Course
Cuisine: American, comfort
Keyword: baked, beetroot, chicken, comfort, dairy-free, easy, gluten-free, one-pan, one-sheet
Servings: 4

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 white potatoes
  • 4 beets
  • 2 large sweet potatoes
  • 3 large carrots
  • 1 large red onion
  • 6 cloves garlic
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp Italian seasoning

Instructions

  • Preheat oven to 400°
  • Chop all vegetables in large cubes
  • Place chopped vegetables and whole garlic cubes in large mixing bowl
  • Add half of the olive oil (1 tbsp) to vegetables
  • Sprinkle vegetables with salt and pepper and toss
  • Place chicken breasts on sheet pan and brush with remaining olive oil (1 tbsp)
  • Sprinkle chicken breasts with Italian seasoning
  • Pour vegetables on sheet pan with chicken
  • Place sheet pan in oven and bake for 30-45 minutes, or until chicken is thoroughly cooked and vegetables are soft.

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