Deliciously Plated

Sheet Pan Roasted Chicken and Veggies

A healthy and easy sheet pan roasted chicken and veggie recipe for a quick and delicious dinner any night of the week

CourseMain Dish
Cuisinegluten free

Servings	Prep Time
4-6people	10minutes

Cook Time	Passive Time
30minutes	0 minutes

Servings	Prep Time
4-6people	10minutes

Cook Time	Passive Time
30minutes	0 minutes

Ingredients

1pack chicken thighsusually 5-6 are in a pack
1whole orange bell peppersliced
1whole red bell peppersliced
1 whole onionsliced
1cup cauliflowercrumbles
1whole zucchinidiced
1cup heirloom cherry tomatoeswhole
1cup shredded carrots
1cup sugar snap peas
2-3tbsp olive oildrizzled to coat veggies and chicken
3/4tsp Salt
1/2tsp black pepper

Instructions

Preheat oven to 450 degrees
Arrange all veggies on a large sheet pan
Add chicken to sheet pan
Drizzle the olive oil over veggies and chicken to lightly coat each
Season chicken and veggies with salt and pepper
Bake for about 25 minutes
Remove from oven and allow to cool about 5 minutes
Shred chicken (or not) and serve over the base of your choice

Recipe Notes

I say 4-6 people because kiddos don’t eat quite as much as their teenage and adult counterparts.

XOXO - Leslie Morrison