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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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
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.