Sheet Pan Chicken and Vegetables
Have this Simple Sheet Pan Chicken and Vegetables Dinner ready and on the table in less than 1 hour! One dish means dinner prep and clean up is easier than ever.
Servings 4 - 6 servings
Ingredients
- 4 – 6 chicken breasts
- approximately 20 mini potatoes or 4-6 large potatoes, cut into chunks
- 12 - 15 small carrots left whole or cut into chunks
- 4 small onions cut into chunks
- olive oil
- seasoning salt
- fresh ground pepper
- 1 tbsp fresh rosemary or 2 tsp dried
Instructions
- Preheat your oven to 400 degrees.
- Cut all of the vegetables into chunks, or if they're small enough leave them whole (they look nice like this).
- Arrange the chicken, potatoes, carrots and onions on a sheet pan.
- Brush the chicken breasts with olive oil, then season generously with the seasoning salt.
- Drizzle the vegetables generously with olive oil, then season with seasoning salt, pepper and rosemary.
- Bake for 25 – 30 minutes or until the chicken is cooked through, and the potatoes are cooked. (See notes)
- Enjoy!