With this one-pan meal, you don’t have to choose between convenience and flavor. Quickly marinated in a zesty blend of spices, juicy chicken and wholesome veggies – including asparagus, potatoes, sweet potatoes and Brussels sprouts – roast to tender perfection on a single sheet pan. Chopping the veggies might be the hardest part because not only does your oven do all the cooking, but clean-up is a total breeze.
Pan-Roasted Chicken and Veggies
- 1-1/2 lbs. chicken thighs
- 1 cup asparagus
- 2 cups small potatoes cut into quarters
- 1 sweet potato cut into wedges
- 2 cups Brussels sprouts ends trimmed, cut in half
Preheat oven to 400 degrees F. Combine all marinade ingredients; divide in half.
Using half the marinade, toss vegetables to coat; spread onto sheet pan. Using remaining marinade, marinate chicken 20 to 30 minutes.
On baking sheet, arrange chicken alongside veggies. Roast 15 minutes. Flip chicken; continue roasting 15 minutes. If using chicken with skin-on, cook skin side down first.