Sheet Pan Chicken ‘n Root Vegetables

Sheet Pan Chicken ‘n Root Vegetables
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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.

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: Favorite Roast Chicken, Greek Isles Grilled Chicken Salad and Roast Chicken with Trio of Balsamic-Glazed Peppers and Onions.

 

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