Easy Sheet Pan Chicken And Veggies

Dinner doesnt pull off easier than this wholesome, filling, and adaptable sheet pan meal! vibes free to make further of the seasoned oil to drizzle in relation to after serving. And note that the recipe is designed for no question small chicken breasts; if the ones you use are larger, you can divide the recipe in the middle of two pans so all whatever fits in a single layer, and after that set it all assist vis--vis one pan for serving. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Easy Sheet Pan Chicken And Veggies

• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried parsley or use 1 tbsp chopped roomy parsley
• 1 teaspoon paprika regular or smoked paprika
• 1 2 teaspoon garlic powder
• 1 1 4 pounds yukon gold potatoes
• 1 2 teaspoon salt for potatoes
• 1 4 teaspoon black pepper for potatoes
• 1 1 2 pounds mixed vegetables past broccoli cauliflower clock radio peppers carrots zucchini etc
• 1 1 2 teaspoons salt for vegetables
• 1 4 teaspoon black pepper for vegetables
• 4 boneless skinless chicken breasts 5 6 oz each pounded to 3 4 inch thickness
• 1 teaspoon salt for chicken
• black pepper to taste for chicken
• freshly chopped parsley optional for serving

The Instruction of easy sheet pan chicken and veggies

• preheat the oven to 425u00b0f
• line a half sheet pan with parchment paper
• in a small bowl whisk together the olive oil parsley paprika and garlic powder
• dice potatoes into 3 4 inch pieces place in a gallon sized zip top bag drizzle 2 tablespoons of the olive oil mixture into the bag sprinkle in 1 2 teaspoon salt and 1 4 teaspoon black pepper seal the bag and shake to evenly coat the potatoes in oil and seasonings
• transfer the potatoes to the sheet pan do not discard the zip top bag
• roast the potatoes on middle rack of oven until they are just able to be pierced with a fork but not soft 10 minutes
• cut the vegetables into uniform pieces for vegetables like broccoli and cauliflower cut into 1 inch florets slice carrots 1 4 inch thick for zucchini and summer squash slice 1 2 inch thick cut bell peppers or onions into 1 inch strips halve brussels sprouts etc place the vegetables in the zip top bag drizzle 1 1 2 tablespoons of the olive oil mixture into the bag sprinkle in 1 2 teaspoon of salt and 1 4 teaspoon black pepper seal the bag and shake to evenly coat the vegetables in oil and seasonings
• remove baking sheet from oven use a rubber spatula to push the potatoes to one side of the baking sheet transfer the vegetables to the opposite side of the sheet
• return the baking sheet to oven and roast the potatoes and vegetables on middle rack for 5 minutes while vegetables roast prepare the chicken
• place the chicken breasts in the zip top bag drizzle the remaining 1 2 tablespoon of the olive oil mixture into the bag sprinkle in 1 teaspoon of salt and 1 4 teaspoon black pepper seal the bag and shake to evenly coat the chicken in oil and seasonings
• remove the sheet pan from the oven transfer the chicken breasts to the center of the baking sheet arranging the potatoes and vegetables around the perimeter
• return the baking sheet to the middle rack of oven and roast for 12 minutes
• open the oven door using a rubber spatula stir the potatoes and vegetables flip the chicken breasts continue roasting until the chicken reaches an internal temperature of 165u00b0f the vegetables are tender and the potatoes are browned and crisp about 5 minutes
• check to see that dish is done remove from oven or add time as needed
• sprinkle chicken and vegetables with fresh parsley if using and serve refrigerate leftovers for up to 3 days

Nutritions of Easy Sheet Pan Chicken And Veggies

@type: nutritioninformation
@type: 550 calories
@type: 42 grams
@type: 125 milligrams
@type: 21 grams
@type: 12 grams
@type: 52 grams
@type: 4 grams
@type: 2100 milligrams