This Sheet Pan Chicken and Vegetables is an effortless meal made with tender pieces of squash, petite peas, roasted red onions, and perfectly seasoned all-white meat chicken breasts.
Optional: 1 lemonto squeeze all over the sheet pan once roasted
Instructions
Make the marinade
In a large mixing bowl, add the olive oil, red pepper paste, all the spices, and water. Mix with a whisk to help incorporate the ingredients, creating a thick marinade.
Next, add the butterflied, and separated chicken in with the marinade. Toss to fully coat each one. Set aside for 10 minutes.
Prepare to Bake
Preheat the oven to 400 °F
Add a drizzle of olive oil to the sheet pan and paint all over with a brush or paper towel.
Next, put all of the veggies on top of the pan and spread them out. Season the veggies with a pinch of kosher salt and black pepper to taste. Give a toss to season all sides. Ensure that the veggies are still spread out.
When ready, place the chicken in with the vegetable and place the pan into the pre-heated oven set at 400 °F and bake for 30 minutes or until the chicken reaches an internal temperature of 165 °F. Now set the oven to low broil for 5 additional minutes. This will help create nice brown edges, around the veggies and chicken.
Finally, once fully cooked, and while still hot, grab half a lemon and squeeze lemon juice all over the pan. This is optional, but I highly recommend it.
Enjoy!
Notes
Tomatoes: cut off the ends of each tomato to help lay flat on the pan. Are you vegan? Use tofu instead.Can I add fresh herbs to this dish? Absolutely, I would recommend, parsley or dill.