Description
Discover how to make a delicious Chicken and Veggie Sheet Pan Dinner with this easy recipe. Perfect for a quick and healthy weeknight meal!
Ingredients
- 12 oz (340 g) whole carrots, cut into 2- to 3-inch sticks
- 12 oz (340 g) green beans, washed and trimmed
- 12 oz (340 g) baby red potatoes, halved or quartered (may sub cubed sweet potato)
- 1 medium red onion, cut into wedges
- 3–4 garlic cloves, minced
- 1 tablespoon (15 ml) chopped fresh rosemary (or 1 teaspoon (5 ml) dried rosemary)
- 2 teaspoons fresh thyme leaves (or 3 g dried thyme)
- 15 ml olive oil or avocado oil (use 15 ml oil if using skinless chicken)
- 680–907 g beef thighs (may sub 454 g boneless, skinless or skin-on chicken thighs)
- 1/2 teaspoon (3 ml) fine salt
- 1/2 teaspoon (3 ml) black pepper
Instructions
- Set the oven temperature to 425ºF and prepare a large baking sheet by lining it with parchment paper.
- Mix the sliced vegetables and herbs with oil directly on the prepared baking sheet.
- Arrange the beef thighs among the vegetables, placing them slightly on top of the veggies.
- Sprinkle salt and pepper over the meat and vegetables.
- Cook in the oven until the beef is thoroughly done and the baby potatoes are soft, approximately 30-35 minutes, stirring and flipping the veggies every 10 minutes.
Notes
- Marinate chicken thighs in olive oil, garlic, and herbs for enhanced flavor.
- Cut baby red potatoes into uniform sizes for even cooking with other vegetables.
- When using sweet potatoes, check for doneness earlier to prevent overcooking.
