Sheet Pan Chicken And Veggies

Summer is the worst time of year to have the oven going, but this sheet pan chicken and vegetables meal is totally worth it. It is prepared all in one bowl, so clean up is a breeze, too.

We have an in-wall oven that is slightly smaller than a regular sheet pan with sides, so I cover a smaller pan with foil and turn the edges up to keep it all in. This also gives me higher sides to load more veggies on - bonus!

2 pounds chicken, diced large
Assorted vegetables - broccoli, carrots and green beans
Olive oil
Italian seasoning (or your favorite)

1. Preheat oven to 400 degrees. Cover a sheet pan with aluminum foil and spray lightly with nonstick spray.

2. Dice chicken into large pieces. Place in a large bowl, coat with a drizzle of olive oil and season to taste. Stir to get it evenly coated. Pour down the center of the sheet pan.

3. Repeat with the vegetables, coating in oil and seasoning, and fill in the sides of the pan.

4. Roast at 400 degrees for 30 minutes. The vegetables will be softened and the chicken will be cooked through. Serve immediately.


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