Sheet Pan Chicken with Harvest Vegetables
Yum
Sheet Pan Chicken with Harvest Vegetables is easy and healthy dinner, loaded with harvest vegetables, and chicken, brushed with olive oil and herbs to taste.
This is one of the easiest time saving week dinner ideas. Chicken breasts are base for the meal and the rest is up to your preference or your veggies harvest season.
What are harvest vegetables?
Broccoli, cauliflower, butternut squash, kale, green onion, mushrooms, and many more. There are many more you can combine your sheet pan recipe with. To find inspiration, all at one place, take a look here .
For this harvest chicken sheet dinner, you may use chicken tights or any other part of chicken instead of breasts. As long as you can feed four adults with such a budget friendly sheet pan dish, everything’s fine. Be it sweet potatoes, some bacon, brussels sprouts, even tomatoes, you can simply add whatever you have in your fridge. Halved garlic heads are great too. I used them in Sheet Pan Chicken Fajitas together with veggies, onion rings and nicely stuffed eggs ! 😊
Few days ago, I was making pickled chanterelles, porcinis and oyster mushrooms :
and left some fresh mushrooms aside for roasted harvest vegetables chicken sheet.
It has added very special autumn harvest flavours to our meal.
If you fill the sheet pan as I did, it can surely feed three to four adults.
For more sheet pan dishes look at:
Sheet Pan Roasted Potatoes, Sausage, and Sauerkraut
Sheet Pan Icelandic Skyr Yogurt Poppy Seed Pancakes
Sheet Pan Chicken with Harvest Vegetables
Sheet Pan Chicken with Harvest Vegetables is easy and healthy dinner, loaded with harvest vegetables, and chicken, brushed with olive oil and herbs to taste.
Ingredients
- Ingredients for marinade:
- 1 tsp kosher salt
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Chili powder to taste
- 2 Tbsp olive oil
- Main ingredients:
- 3 chicken breasts
- 3 ½ cups butternut squash cubes, 1 inch size , precooked al dente
- 4 cups potato cubes, 1 inch size , precooked al dente
- 1 onion, quartered
- 2 ½ cup broccoli florets, precooked
- 1 red bell pepper, halved
- ½ cup oyster mushrooms
- Chanterelles and porcinis to taste
- Ingredients for spread:
- 5 garlic cloves, finely chopped
- ½ tsp smoked paprika
- 2 Tbsp oil
- parsley to taste
Instructions
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Prepare the marinade in a small bowl and spread over the chicken breasts using brush. If any left, keep it for vegetables.
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Spread the foil over the sheet pan.
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Place meat on the foil and bake for 25 minutes at 180 C / 356 F.
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Take the pan out and arrange butternut squash, potatoes, onion, broccoli, mushrooms, and bell pepper around meat.
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If any marinade left, spread it over vegetables.
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Bake for 15 minutes at 180 C / 356 F and continue for 5 more minutes at 240 C / 464 F.
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Prepare the spread.
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Take the sheet pan dish out and cover with spread before serving.
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