Sheet Pan Chicken
Combine chicken, veggies, and your favorite sheet pan to make a feel-good, comforting dinner for the family. Our Sheet Pan Chicken recipe is perfect for a healthier lifestyle, and it doesn't sacrifice any flavor. Seasoned with fresh rosemary and garlic, this easy chicken recipe is so delicious, everyone will think it took all day to make!
4 tablespoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed the butternut squash
2 cups Brussels sprouts, trimmed and halved
1/2 red onion, cut into thin wedges
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
3 cloves garlic, slivered
2 skinless bone-in chicken breast quarters (1-1/2 to 2 pounds total)
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine 2 tablespoons oil, salt, and pepper, mix well. Add squash, Brussels sprouts and onion, toss lightly. Place on a baking sheet.
In the same large bowl, add remaining 2 tablespoons oil, Dijon mustard, lemon juice, rosemary, and garlic; mix well. Add chicken to mixture and toss to coat completely. Place chicken around vegetables on a baking sheet.
Bake for 55 to 60 minutes or until chicken is no longer pink in center. Cut chicken quarters in half and serve with vegetables.
Here are more Healthier Baked Chicken Recipes for your menu!
Here are some great Vegetable Recipes that go great with almost any meal!
Did you know that the Ancient Greeks believed that Rosemary was a magical herb that could strengthen your memory?