One Pan Roasted Chicken & Vegetables
Sheet pan recipes are great for when you’re short on time and don’t want to deal with a large mess to clean up. Throw everything in a pan, toss and bake. You can make a large batch to feed a family, or get your meal prep done for the week.
Ingredients:
6 chicken thighs
6 carrots, peeled and cut lengthwise
2 large handfuls of green beans
4 red potatoes, cubed
1 medium red onion, cut into wedges
4 cloves minced garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 -1 tbsp olive oil
Salt & pepper to taste
Directions:
Preheat the oven to 425F. Line a large rimmed, baking sheet with parchment paper.
Toss the chopped vegetables and herbs with oil directly on the baking sheet.
Place chicken thighs on top of the vegetables.
Season chicken and veggies with salt and pepper.
Bake until the chicken is cooked through and the baby potatoes are tender, about 35-40 minutes. Toss and turn the vegetables once or twice during cooking.
Macros per serving (based on 4 servings):
31g protein
42g carbs
21g fat