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Sheet Pan Chicken and Vegetables with Herb Vinaigrette | Can't Stay Out of the Kitchen | this amazing one-dish meal has a delicious #HerbVinaigrette baked into the #chicken & #vegetables. Easy & delicious. #asparagus #carrots #potatoes #tomatoes #SweetPotatoes #healthy #LowCalorie #GlutenFree #SheetPanDinner #EasyOneDishMeal #SheetPanChickenAndVegetablesWithHerbVinaigrette

Sheet Pan Chicken and Vegetables with Herb Vinaigrette

Teresa Ambra
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is a delicious one-dish meal that's a terrific roasted chicken dinner. It includes sweet potatoes, red potatoes, carrots, asparagus, bell peppers, onions and grape tomatoes along with the chicken. The chicken and vegetables are drizzled with a delicious Herb Vinaigrette to enrich the savory, succulent flavors. It's healthy, low calorie, clean eating and gluten free.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Chicken, Main Dish
Cuisine American
Servings 16
Calories 257 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 sharp knife to cut raw meat
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • parchment paper
  • 1 small mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

CHICKEN AND VEGETABLES:

  • 8 chicken breasts boneless, skinless, cut in half lengthwise
  • 2 1/2 lbs. red potatoes washed
  • 2 large sweet potatoes peeled and sliced
  • 16 oz. bag baby carrots
  • 1 bunch fresh asparagus (mine had 16 stalks asparagus) - cut off one inch at the bottom of each stalk
  • 1 large red bell pepper chopped or sliced
  • 2 large sweet onions quartered (I used some red onions)
  • 1 pint cherry tomatoes

HERB VINAIGRETTE:

  • 6 tbsp. olive oil
  • 6 tbsp. white wine vinegar
  • 4 tbsp. fresh thyme leaves
  • 4 tbsp. fresh rosemary leaves
  • 4 tbsp. fresh oregano leaves
  • 4 to 5 cloves garlic minced
  • 1 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper
  • 2 basil leaves as desired, for garnish

Instructions
 

CHICKEN AND VEGETABLES:

  • Place a piece of parchment paper on two 18x26” cookie sheets with a rim.
  • Divide chicken and veggies between the two pans.
  • Drizzle each pan with Herb Vinaigrette.
  • Bake at 350 for 1 hour.
  • Divide cherry tomatoes between each pan and return pans to oven.
  • Continue cooking an additional 30 minutes or until meat and veggies are cooked through.
  • Garnish with sprigs of fresh thyme, rosemary, oregano or basil, as desired.

HERB VINAIGRETTE:

  • Stir all ingredients until combined.
  • Drizzle over top of chicken and vegetables.

Notes

NOTE:  You can easily halve or quarter this recipe if you don't need 16 servings. But check cooking time. You may be able to cook the whole recipe in 45 minutes to an hour.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 257kcalCarbohydrates: 33gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 36mgSodium: 254mgPotassium: 1035mgFiber: 7gSugar: 8gVitamin A: 10989IUVitamin C: 39mgCalcium: 139mgIron: 5mg
Keyword asparagus, carrots, casserole, chicken, chicken casserole, gluten free, main dish, potatoes, sweet potatoes, tomatoes
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