Sheet Pan Roasted Chicken And Veggies | Kirk's Cooking and Cocktails
Sheet Pan Roasted Chicken And Veggies
15 mins prepServes 4
If you can’t tell, I am currently obsessed with easy to cook and clean meals. This roasted dish checks both those boxes and also is packed with flavors the whole family will enjoy!
Pre-heat your oven to 425. In a bowl, add the chicken, 1T Oil, lemon juice and zest from 1 lemon and about half of the spice blend. Toss and set aside to marinate while you chop and cook your veggies. On a parchment lined sheet pan, add the potatoes, onions and carrots. Toss in 1-2T Oil, add some spice blend (saving about 1t) and toss. Spread out on the pan and bake for 20 mins. When done, move to the side of the pan, add the broccoli and mushrooms, toss in oil and the remaining spice. Combine with the other veggies and add the chicken. Bake again for 15 minutes, remove and sprinkle with Parmesan. Return oven and bake for another 5 ish minutes. Remove and eat!
