Sheet pan supper: Roast chicken and vegetables
Make this easy sheet pan supper of roast chicken and vegetables with simple herbs and spices then bake it up together. That's stress free at its best!
Servings 5
Calories 282kcal
Ingredients
- 3 chicken breasts bone in, skin on
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- salt and pepper
- 2 tablespoons olive oil
- 3 inch medium zucchini cut into 1 pieces
- 4 roma tomatoes cut into quarters
- 12 ounces baby portabello mushrooms stems removed and quartered
- 1 onion cut into quarters
Instructions
- Preheat the oven to 425.
- Mix the rosemary and the next three ingredients together in a small bowl.
- Pat the chicken dry with paper towels and coat with 1 tablespoon olive oil.
- Sprinkle generously with the herb mixture.
- Season with salt and pepper to taste.
- Transfer chicken to sheet pan and bake 10 minutes.
- While the chicken is cooking, prep your vegetables by tossing them with one tablespoon olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper (or to taste)
- After the 10 minutes have passed, pull the sheet pan out and add the vegetables around the chicken and return to the oven to bake for an additional 20 minutes or until the chicken registers about 160 and the vegetables are tender.
- Remove skin from chicken before serving if desired.
Nutrition
Calories: 282kcal