Best 2 Roasted Chicken And Vegetables Sheet Pan Dinner Cooking For Recipes

**Roasted Chicken and Vegetables Sheet Pan Dinner: A Flavorful and Convenient Meal**

Prepare to savor the delightful flavors of our roasted chicken and vegetables sheet pan dinner, a culinary symphony where tender chicken and an array of vibrant vegetables harmonize perfectly. This delectable dish not only tantalizes your taste buds but also simplifies your cooking routine, making it an ideal choice for busy weeknights or effortless entertaining. Discover the culinary magic that unfolds when chicken and vegetables roast together on a single sheet pan, infusing each other with savory aromas and delectable juices. Embark on a culinary journey with our carefully curated recipes, ranging from classic roasted chicken with aromatic herbs to tantalizing variations featuring tangy lemon, zesty herbs, or a sweet and savory glaze. Each recipe promises a unique flavor profile that will leave you craving more.

Here are our top 2 tried and tested recipes!

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)

Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2) image

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 2

Number Of Ingredients 8

Ingredients

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

Tips:

Use a variety of vegetables. This will add flavor and color to your sheet pan dinner. Some good choices include broccoli, carrots, potatoes, zucchini, and Brussels sprouts.
Cut the vegetables into uniform pieces. This will help them cook evenly. Vegetables should be cut to approximately 1-inch pieces.
Season the vegetables with olive oil, salt, and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor. Aim for a temperature of 425 degrees Fahrenheit.
Roast the vegetables until they are tender. The cooking time will vary depending on the type of vegetables you are using. Most vegetables will take about 20-30 minutes to roast.
Add the chicken to the sheet pan. Once the vegetables are almost done roasting, add the chicken breasts to the sheet pan. Season the chicken with salt, pepper, and any other desired spices.
Roast the chicken until it is cooked through. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. This will take about 15-20 minutes.

Conclusion:

Sheet pan dinners are a great way to cook a delicious and healthy meal with minimal effort. They are perfect for busy weeknights or for when you are entertaining guests. With a little planning, you can create a sheet pan dinner that everyone will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »