2 Sheet Pan Chicken & Roast Vegetables
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: American
- Cuisine: Dinner
Description
I love a meal that is bursting with flavor and cooks in under 30 minutes. What better weekday dinner can you ask for?
What’s great about this meal is that you can pair this with white rice or keep it low-carb and just have the chicken and veggies. There are so many vegetables that you will feel satiated even without the extra carbs!
I’ve made caprese chicken recipes before, but I wanted to change this up from using balsamic vinegar. Apple cider vinegar pairs so well with the fresh herbs. You wouldn’t think it would compliment vegetables and chicken as well as it does, but it really makes everything explode with flavor.
As I often do, I used boneless, skinless chicken thighs, as they’re just more flavorful and retain their moisture better than chicken breasts. I make a marinade of the apple cider vinegar whisked with olive oil, garlic, and fresh herbs. The chicken marinates for about half an hour, which gives you time to prep the veggies and preheat the oven.
I separate the chicken and vegetables onto separate trays, that way they roast and don’t steam in the chicken’s juices. After putting the chicken on the sheet pan, reserve the marinade to drizzle over the vegetables. This only takes 20 to 25 minutes to roast, so dinner gets on the table super fast!
Enjoy!
Ingredients
1½ lbs boneless, skinless chicken thighs
1 bunch of asparagus, ends cut off
2 red bell peppers, cut into thick slices
3 large carrots, cut into thirds lengthwise and then quartered
1 TB garlic, minced
1 TB fresh sage, minced
1 TB fresh oregano, minced
1 TB fresh thyme, minced
1 TB fresh rosemary, minced
¼ cup apple cider vinegar
4 TBs olive oil, divided
salt and pepper
Instructions
Make the marinade by combining the apple cider vinegar, 2 TBs of the olive oil, the fresh herbs, garlic, and a pinch of salt and pepper. Whisk to combine.
Place the chicken thighs in a medium bowl and pour the marinade over the top. Mix to thoroughly coat the chicken. Let rest at room temperature for 30 minutes.
When ready, preheat the oven to 425°.
Spread the chicken evenly across one baking sheet. Lightly season with salt and pepper. Reserve any remaining marinade.
On the second baking sheet, evenly spread the vegetables. Drizzle any remaining marinade over the vegetables. Drizzle the remaining 2 TBs of olive oil and lightly season with salt and pepper. Mix to evenly coat the vegetables.
Place both sheets in the oven, with the chicken on the middle rack and the vegetables on the bottom rack. Bake 10 minutes.
Switch the trays and continue to bake another 10 to 15 minutes, or until the chicken is cooked in the middle to 165°.
Remove from the oven and serve.
If you don’t want this to be keto or Paleo, serve with white rice.
Enjoy!
Keywords: Chicken and Roast Vegetables, Keto Chicken, Paleo Chicken, Apple Cider Vinegar, Low Carb
