Sheet Pan Chicken ‘n Root Vegetables

So have you jumped on the “sheet pan” bandwagon yet? Recipes are popping up all over in popular cooking magazines in response to cries for clean and great tasting dinners that can be put together FAST.

 
With schedules busier than ever these days, I receive lots of requests for one pan or one pot dinners that are flavorful, kiss food boredom away and most importantly-be prepped ahead.

 
I thought, what if I could create a dish that could be used as a template with mix and match ingredients chosen according to the season, family taste preferences or whim? I have to say…this dish is it!

 
Simply, marinate the chicken and prep the vegetables ahead. Then just pop the pans into the oven and in about 45 minutes, this hearty colorful one pan dinner can be on your table. And with minimal clean-up to boot! We have made this dish on several occasions, each time switching up the proteins and veggies. A real keeper for sure!
 

Sheet Pan Chicken ‘n Root Vegetables

Recipe Adapted from: Make-It-Mine Sheet Pan Dinner via Better Homes and Gardens Special Interest Publications, p. 108-Spring 2016
 
Yield: about 4 servings

 
Click HERE for the complete recipe, but in the nutshell, here is what you do:

 

Instructions

Chicken Marinade
 
In a small bowl, combine all marinade ingredients. Transfer to a 9 x 11-inch baking dish. (or zip-loc type bag) Toss chicken with marinade. Cover; refrigerate for 30 minutes or up to 1 day, turning occasionally.

 
 
Assembly
 
Preheat oven to 425 degrees F. Cut onion into chunks and separate into pieces. Cut carrots and sweet potatoes into chunks. Quarter beets and halve baby potatoes.

 
 
Slice delicata squash into rings and press out seeds with your fingers. Cut slices in half.

 
 
Divide prepared vegetables evenly between 2 baking sheets.

 
 
Toss each pan of vegetables with juice of ½ lemon, 1 tablespoon olive oil and kosher salt and pepper as desired.

 
 
Roast vegetables for 20 minutes, turning half-way through with a spatula.

 
 
Reduce temperature to 400 degrees F.
 
Remove both pans from oven. Push vegetables to the sides of pans. Place 2 marinated chicken breasts in center of each pan. Baste each chicken breast with marinade.

 
 
Discard remaining marinade.
 
Roast for about 20 minutes or until chicken is just about cooked through (160 degrees F) and vegetables are nicely browned and tender. (baste chicken half-way through roasting) Note: do not overcook chicken breasts or they will be dry. Roasting time will vary depending on thickness of chicken breasts.

 
 
Cover both pans; let stand for 3 minutes so chicken can come up to temperature. (165 degrees F)
Slice chicken. Brush chicken and vegetables with pan juices. (there won’t be very much)

 
 
Serve from baking sheet (less clean-up!) or transfer to a platter. If desired, garnish with lemon slices.

 

Sheet Pan Chicken ‘n Root Vegetables

So have you jumped on the “sheet pan” bandwagon yet? With schedules busier than ever these days, I receive lots of requests for one pan or one pot dinners that are flavorful, kiss food boredom away and most importantly-can be prepped ahead. I thought, what if I could create a dish that could be used as a template with mix and match ingredients chosen according to the season, family taste preferences or whim? I have to say…this dish is it!

Simply, marinate the chicken and prep the vegetables ahead. Then just pop the pans into the oven and in about 45 minutes, this hearty colorful one pan dinner can be on your table. And with minimal clean-up to boot! We have made this dish on several occasions, each time switching up the proteins and veggies. A real keeper for sure!

Recipe Adapted from: Make-It-Mine Sheet Pan Dinner via Better Homes and Gardens Special Interest Publications (Spring 2016), p. 108

Yield: about 4 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Chicken Marinade

  • 3 tablespoons finely chopped fresh oregano leaves about 1/3 cup *or 1 tablespoon dried
  • 2 tablespoons minced fresh dill about 1/4 cup dill sprigs *or 2 teaspoons dried
  • 2 teaspoons lemon zest
  • ¼ cup fresh lemon juice
  • 4 cloves garlic crushed
  • 1/2 teaspoon kosher salt or as desired
  • 1/8 teaspoon coarse pepper or as desired (I didn’t use)
  • 1 1/2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves about ½ pound each

Root Vegetables

  • 1 large onion
  • 4 medium carrots peeled
  • 2 medium sweet potatoes peeled
  • 3 medium golden beets trimmed (no need to peel)
  • 6 baby yellow or red potatoes
  • 1 large delicata squash or medium winter squash of your choice
  • 1 lemon halved
  • 2 tablespoons olive oil divided
  • Kosher salt
  • Coarse pepper as desired I didn’t use

Optional Garnish

  • 1 lemon cut into slices

Instructions

Chicken Marinade

  • In a small bowl, combine all marinade ingredients. Transfer to a 9 x 11-inch baking dish. (or zip-loc type bag) Toss chicken with marinade. Cover; refrigerate for 30 minutes or up to 1 day, turning occasionally.

Assembly

  • Preheat oven to 425 degrees F. Cut onion into chunks and separate into pieces. Cut carrots and sweet potatoes into chunks. Quarter beets and halve baby potatoes. Slice delicata squash into rings and press out seeds with your fingers. Cut slices in half.
  • Divide prepared vegetables evenly between 2 baking sheets.
  • Toss each pan of vegetables with juice of ½ lemon, 1 tablespoon olive oil and kosher salt and pepper as desired.
  • Roast vegetables for 20 minutes, turning half-way through with a spatula.
  • Reduce temperature to 400 degrees F.
  • Remove both pans from oven. Push vegetables to the sides of pans. Place 2 marinated chicken breasts in center of each pan. Baste each chicken breast with marinade.
  • Discard remaining marinade.
  • Roast for about 20 minutes or until chicken is just about cooked through (160 degrees F) and vegetables are nicely browned and tender. (baste chicken half-way through roasting) Note: do not overcook chicken breasts or they will be dry. Roasting time will vary depending on thickness of chicken breasts.
  • Cover both pans; let stand for 3 minutes so chicken can come up to temperature. (165 degrees F)
  • Slice chicken. Brush chicken and vegetables with pan juices. (there won’t be very much)
  • Serve from baking sheet (less clean-up!) or transfer to a platter. If desired, garnish with lemon slices.

Notes

Make Ahead and Storage Tips: chicken may be marinated up to 1 day ahead. Cover and refrigerate. Vegetables may be prepared up to 2 days ahead. Cover and refrigerate. Reheating boneless chicken is not recommended as it can become too dry. (I cut the leftover chicken into chunks and mixed with mayonnaise and celery for a delicious chicken salad!) Leftover root vegetables may be reheated in a covered baking dish at 325 degrees F for about 10 minutes or until hot. Vegetables may be frozen for up to 4 months.

 

Notes:

Fresh herbs not available? Swap with 1 tablespoon dried oregano and 2 teaspoons dried dill.
 
Switch up your protein! I have made this dish using boneless turkey tenderloins, London broil and skirt steak…delish! Next time I’m planning to use chicken thighs on the bone which I bet will be wonderful.
 
Not into root veggies? Other veggies that would be delicious in this dish are Brussels sprouts, artichokes, fennel, cauliflower, bell peppers, mushrooms, yellow squash, eggplant and zucchini.
 

More wonderful chicken dishes to try:

 
 

 
 

 

Coming to the Blog: Old Fashioned Veggie Soup

Ceeya Next Time!


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42 Responses

  1. I think these meals are a great idea. Do the veggie prep the day before and place in sealed bags makes this a winner for a weeknight dinner! Easy, fast, and far less clean up! Great job.
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches! we are really having fun with coming up with all different combos of protein and veggies. Very budget-friendly too as these meals are a great way to use up whatever veggies you have on hand.
  2. I have been a fan of sheet pan meals for some time now. Easy clean up and with the amount of cleaning up after my kids, I could use that kind of break!
    • Linda Shapiro (Meal Planning Maven)
      Absolutely! And I love your sheet pan chicken recipe you posted recently...so easy, healthy and family-friendly!
  3. Absolutely my kind of meal!! One pan or sheet meals are the "Greeks" way of life!! LOl this is defintely scrumptious my sweet friend!!
    • Linda Shapiro (Meal Planning Maven)
      Thanks Sweets! We have been having such a good time with this dish...the yummy combos you can come up with are endless!
  4. One pot meals are the way to go - love the versatility of all the veggies too. There's bound to be something in there for everyone, YUM!!!
    • Linda Shapiro (Meal Planning Maven)
      You are so right Debra...and the flavor combinations are absolutely endless!
  5. This is my kind of meal! Tasty with minimal fuss! :)
    • Linda Shapiro (Meal Planning Maven)
      I am completely in agreement with you. Thanks for stopping by!
  6. A complete meal in itself that's loaded with healthy veggies - my kind of dish! Yum!
    • Linda Shapiro (Meal Planning Maven)
      I just know your family will adore a sheet pan meal Abby. So full of great flavors, easy to make and best of all, very little clean up!
  7. Love one pan meals like this, Linda! They are so healthy and delicious - your Sheet Pan Chicken 'n Root Vegetables looks fantastic!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches April! Sheet pan meals are ideal for busy families plus they are so versatile as no two dinners need be the same!
  8. Love all those fresh herbs. Just beautiful
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much!
  9. Sending this to mom to make for dinner
    • Linda Shapiro (Meal Planning Maven)
      Wonderful! I hope your mom enjoys it!
  10. I love a good one-dish meal like this, and your recipes always come out great! So colorful and so full of flavor. Thanks for this easy recipe! I love it.
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches! I hope you have the chance to try a sheet pan dinner soon!
  11. Heidy L McCallum
    Linda! You're making me hungry that looks wonderful! Simple and easy my kinda recipe!
    • Linda Shapiro (Meal Planning Maven)
      You know you are invited over for dinner any time my friend!
  12. Yum! I will need to jump on the sheet pan bandwagon!
    • Linda Shapiro (Meal Planning Maven)
      I just know your family will love them Jen...I can just imagine what great combos you will come up with!
  13. I LOVE these meals!! Just everything on one pan for an entire meal is not only quick but an easy clean put too!! I love the flavors you've got going on in this one!
  14. I haven't heard of a sheet pan dinner. What a fabulous idea.
    • Linda Shapiro (Meal Planning Maven)
      We are so addicted to sheet pan dinners...perfect for time-crunched schedules like ours! Hope you try it soon!
  15. Completely my type of meal, especially now that I am trying to lose Christmas kilos!
    • Linda Shapiro (Meal Planning Maven)
      Oh the possibilities are endless...just pick your favorite protein and veggie combo and before you know it, you have a healthy dinner on the table everyone will love!
  16. This is my kind of meal—easy, tasty, and delish!
    • Linda Shapiro (Meal Planning Maven)
      I bet your family will love sheet pan meals...so versatile, easy to make and clean up!
  17. Love such easy to put together, delicious meal!! I am always looking for such recipes.
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much! I hope you have the chance to try it one day!
  18. I love the idea of a one pan wonderer. Looks fantastic Linda!!!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Nancy! I hope you have the chance to try it one day!
  19. This is such a great idea and sounds absolutely delicious :)
    • Linda Shapiro (Meal Planning Maven)
      Thank you Nicole!
  20. shockinglydelicious
    This kind of dinner is EXACTLY what most of us need!
    • Linda Shapiro (Meal Planning Maven)
      I am so with you! Sheet pan dinners are frugal, easy and so versatile!
  21. You have reminded me of how much I love delicata's. Such a yummy squash and I love the fact that I don't have to fear losing a digit when peeling. This is a perfect comfort food dinner. YUM!
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much. Delicatas are my favorite winter squash ever!
  22. I love one pan, oven meals. This looks so healthy and so delicious, Linda. Pinned, tweeted and yummed.