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
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.