Sheet Pan Chicken and Vegetables
Good morning to you all. How has your week been?
I hope that all online and in person learning is going well for your loved ones.
With school starting again, and time seeming to fly by during the day, I have a simple but delicious Sheet Pan Chicken and Vegetables recipe for you today.
All you need is a large sheet pan, whatever your family’s favorite veggies are, and some chicken. This meal comes together in a flash, and will put a smile on everyone’s face.
Sheet Pan Chicken and Vegetables
- 2 chicken breasts, thinned in half
- 5-6 chicken thighs
- 2 onions, cut in wedges
- 1/4 head large cabbage, cut in wedges
- 2 medium zucchini, cut into large pieces
- 1 1/2 cups baby carrots
- 1 head garlic
- 1/2 bunch of asparagus, trimmed of woody bottom
- 1-2 Tbsp seasoned salt mix, or to taste
- 1/2 Tbsp BBQ Rub, or to taste
- 2 Tbsp olive oil
- Olive oil spray
Pre heat the oven to 375’F. Line a large sheet pan with foil, spray liberally with olive oil spray.
Add long cooking vegetables to the sheet pan first, garlic head, cabbage, onions and carrots. Season with salt mix and rub. Bake in preheated oven 30-35 minutes, until the vegetables start to get soft.
Remove pan from oven. Lower the oven temp to 350’F.
Add on the zucchini, asparagus and chicken. Season again with salt mix and rub.
Return to oven, bake additional 25-35 minutes, until the chicken is cooked through and the vegetables are to your liking.
Enjoy!
This Sheet Pan Chicken and Vegetables came together in a flash. It truly is the perfect one pan meal for those super busy days.
What are your family’s favorite veggies. How will you make this Sheet Pan Chicken? Leave a comment below, or tag us on Instagram @Anges_Table. You can also find us on Facebook at Ange’s Table. Looking forward to hearing from you.