If there’s one thing I’ve seen on Pinterest lately, it’s sheet tray meals. I decided to try one of my own and whipped up a chicken and root vegetable tray and I was not disappointed. I love sweet potatoes and butternut squash together and with a nice chicken thigh and some carrots for the kids, you will have a meal in 30 minutes with minimal effort but no one would know that by the taste.
First up, prep work! You can do this the night before or even way ahead of time and freeze it. Peel and chop the vegetables and marinate the chicken for at least 30 minutes before baking. My go-to marinade is lemon juice, olive oil, minced garlic, and soy sauce. Soy sauce is awesome. You usually only think of it as an Asian ingredient but it adds the salty umami flavor that every recipe needs. There are no real measurement, just add a couple tablespoons to a plastic bag and toss in the chicken. Make sure to distribute the marinade and lay it flat, turning once over the half hour.
When you chop the vegetables, make them bite sized so that they cook evenly with the chicken. No one wants to eat raw sweet potatoes or raw butternut squash. I used one of my favorite spice blends and some olive oil before laying them out onto the sheet tray. Add your chicken and place in a preheated oven (350 degrees) and cook for 30 minutes. Be sure to pour any excess marinade over the vegetables and give them a slight stir. Once you place it in the oven, do not touch it. The food will cook without interruption. Such an easy dinner.
One Sheet Pan Chicken and Vegetables
- 6 chicken thighs
- Chicken marinade, 2 or more tablespoons of:
- lemon juice
- olive oil
- minced garlic
- soy sauce
- 2 sweet potatoes, peeled
- 4 carrots, peeled
- 1 butternut squash, peeled
- 2 Tbs Seasoning blend (aff link)
- Olive oil for vegetables
- Chop vegetables into bite-size pieces, mix with seasoning and olive oil
- Marinade chicken for at least 30 minutes, turning once. Preheat oven at 350 degrees.
- Pour vegetables over a sheet pan, place chicken in the vegetables and pour remaining marinade over veggies.
- Bake for 30 minutes until chicken is cooked through and vegetables are fully cooked.
Notes: this can be prepped the night before or prepped and frozen. Defrost completely before baking.
Are you on the one sheet pan craze? What’s your favorite way to cook dinner using just 1 sheet pan?