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Adapted from Eating European and Simply Real Eating

Spiced Chicken and Roasted Veggies Sheet Pan Dinner

Easy and delicious sheet pan dinner featuring chicken and vegetables!
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Servings: 4
Course: Dinner
Ingredients Method

Ingredients
  

For the chicken
  • 4 bone-in chicken breasts or thighs with skin on
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cloves of garlic, minced
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 dash cayenne pepper
The veggies
  • 12 Brussels sprouts halved
  • 8 Yukon gold potatoes quartered or can swap for sweet potato chunks
  • 5 carrots chopped into 1 inch pieces
  • 2 tbsp olive oil
  • salt & pepper

Method
 

  1. Preheat the oven to 450 degrees F and line a large sheet pan with parchment paper or tinfoil.
While your oven preheats, prep your sheet pan
  1. In a large bowl mix together the glaze for your chicken: olive oil, lemon juice, salt, pepper, minced garlic, paprika, turmeric, oregano, thyme and cayenne. Once mixed, add your chicken to the bowl with glaze and toss until your chicken is thoroughly covered in the glaze. Then place your chicken pieces on the prepped sheet pan.
  2. Chop your Brussels sprouts, potatoes and carrots and toss in a bowl with olive oil, salt and pepper. Add veggies to the sheet pan around your chicken.
  3. Bake for 50-60 minutes until the meat is cooked and juices run clear. If desired, broil for the last 2 minutes to crisp the chicken skin. Enjoy!