Sheet Pan Chicken ‘n Root Vegetables

Name: Sheet Pan Chicken ‘n Root Vegetables
Ingredients: 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); 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); 1 lemon (cut into slices)

Sheet Pan Chicken ‘n Root Vegetables

Written by Linda Shapiro (Meal Planning Maven)

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