Print

Sheet Pan Chicken with Harvest Vegetables

Course Main Course
Cuisine American
Keyword Sheet Pan Chicken with Harvest Vegetables
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author 2pots2cook

Ingredients

  • Ingredients for marinade:
  • 1 tsp salt
  • ½ tsp dried origano
  • ½ tsp smoked paprika
  • Chili powder to taste
  • 2 Tbsp 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

  1. Prepare the marinade in a small bowl and spread over the chicken breasts using brush. If any left, keep it for vegetables.
  2. Spread the foil over the sheet pan.
  3. Place meat on the foil and bake for 25 minutes at 180 C / 356 F.
  4. Take the pan out and arrange butternut squash, potatoes, onion, broccoli,mushrooms and bell pepper around meat.
  5. If any marinade left, spread it over vegetables.
  6. Bake for 15 minutes at 180 C / 356 F and continue for 5 more minutes at 240 C / 464 F.
  7. Prepare the spread.
  8. Take the sheet pan dish out and cover with spread before serving.