Happy Wednesday! Do you have the midweek blues? I think I do. No particular reason for it, really. Just one of those weeks, I guess. But this meal for dinner last night made me happier, and even happier yet that I have leftovers of it for lunch today!
This is a completely easy recipe for you today, that you can do over and over just swapping out the vegetables and spices for different ones, to create an entirely new meal and flavor. All while still being convenient, healthy, and practical. Which, is all I really want in a meal, when I get home to cook after work. Especially if it’s been an exhausting day. You don’t want to spend a lot of effort in the kitchen, then this sheet pan dinner is the answer.
Roasted veggies, is my favorite method of cooking veggies. They are so tasty and you can do any variety of vegetables you have in your fridge. I make roasted veggies as a side dish often. They go with anything! And its a good way to use up the vegetables that aren’t going to last much longer.
I actually got all of the vegetables for this dish Monday from the farm I work for so it doesn’t get any fresher than that! But that’s not a necessary step. Use up whatever mixture you have on hand.
That is all of the vegetables I used when making it for dinner last night. There was enough for 3 people and generous leftovers for my lunch today. Serves 4 easy enough. If you need more or less, adjust accordingly.
The best part of this dish is it takes no time. I got everything put together in less than 10 minutes and shoved it in the oven to cook. And it tasted like I had pour hours of love into it. Truly a winning dish! Try it out and let me know what you think!
Chicken & Veggies Sheet Pan Dinner
AKA: Winner, Winner Chicken Dinner
4 Chicken Thighs (with skin because it’s delicious)
1 large red onion
4 potatoes (any kind, I used Lamoka’s, you can do less potatoes or more depending on the size)
6 carrots (more or less to your preference)
Cooking fat of choice (Avocado Oil, Olive Oil, Duck Fat etc)
Juice of one lemon
½ tsp lemon zest
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
½ tsp garlic powder
1 tsp thyme
1 tsp parsley
1 tsp rosemary
1 tsp chives
Add the lemon zest and all the seasonings in a small bowl and mix together.
Cut the veggies into chucks and toss in a bowl with your cooking fat of choice enough to coat the veggies completely but not drown them, squeeze half of the lemon, and sprinkle with part of the seasoning mix. Mix together and then pour out on to the sheet pan.
Rinse and pat dry the chicken. Add them to the bowl, squeeze the other half of the lemon over the chicken, drizzle with avocado oil, and sprinkle the seasoning mix all over. Once the chicken is coated, place them onto the pan with the veggies. Sprinkle any remaining seasoning over top of the whole pan.
Bake in a 400 degree oven for 40 minutes.
Enjoy with a glass of chilled white wine or ice tea!