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Sheet Pan Garden Vegetables and Chicken

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A simple yet flavorful sheet pan meal featuring roasted chicken and vibrant seasonal vegetables.

Ingredients

Scale
  • 8 pieces of dark meat chicken
  • 8 whole carrots of assorted colors
  • 2 bell peppers (red and green)
  • 1 large eggplant
  • 1 onion (sliced)
  • 2 sprigs of fresh thyme
  • Squeeze of fresh lemon juice
  • Drizzle of olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp herbs de Provence
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp butter
  • 2 cloves of garlic (minced)

Instructions

  1. Preheat your oven to 425 degrees.
  2. Slice and chop the carrots, bell peppers, eggplant, and onion as desired.
  3. Assemble the chopped vegetables on a sheet pan, ensuring they are spread out to allow for roasting rather than steaming.
  4. Drizzle the vegetables with olive oil. Season with salt, pepper, and thyme, and massage everything to ensure each piece is well coated.
  5. In a separate bowl, drizzle the dark meat chicken with olive oil, seasoning it with salt, pepper, onion powder, garlic powder, herbs de Provence, and smoked paprika. Rub the seasoning into the chicken to ensure every inch is flavored.
  6. Place the seasoned chicken on top of the vegetables, making sure they have enough space around them so they roast properly.
  7. Bake on the top rack of the oven for about 40-50 minutes, flipping the chicken halfway through and then returning it skin-side up for the last 10 minutes to achieve a beautiful char.
  8. Confirm that the chicken is adequately cooked by checking for golden skin and clear juices when pierced. Ensure that the vegetables are fork-tender, particularly the carrots.

Notes

Consider marinating the chicken ahead of time for deeper flavor. A squeeze of lemon juice over the finished dish greatly enhances its freshness.

Nutrition

Find it online: https://sousviderecipe.com/sheet-pan-garden-vegetables-and-chicken/