I’m telling you, you need this sheet pan dinner. The spices on the chicken are delicious. You can put any veggies on the pan that you want. (I’ll suggest some below, but truly, whatever you have on hand will do). Throw it in the oven for 50(ish) minutes and you’ve got yourself dinner (that maybe even your kids will eat!) and virtually no cleanup. That my friend, deserves a *chef’s kiss*. Give it a try and see if it doesn’t begin to make your weekly meal rotation.
Spiced Chicken and Roasted Veggies Sheet Pan Dinner
Easy and delicious sheet pan dinner featuring chicken and vegetables!
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
Instructions
- 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
- 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.
- 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.
- 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!
