Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette
Teresa Ambra
This scrumptious one-pan meal is a great, "fix it and forget it" meal! Chicken, butternut squash, cauliflower, asparagus, carrots and red potatoes are drizzled with a tasty lemon vinaigrette that really pops in flavor. Perfect for holiday and company dinners.
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Chicken Main Dish
Cuisine American
Servings 8
Calories 231 kcal
CHICKEN AND VEGETABLES: 4 boneless skinless chicken breasts or 8 bone-in chicken thighs 3 cups baby red potatoes washed and quartered 1 bunch fresh asparagus use top four inches and discard stalk 3 cups butternut squash cubed 1 1/2 cups petite baby carrots 1 red bell pepper chopped 1/2 red onion chopped 2 cups cauliflower florets LEMON VINAIGRETTE: 1/3 to 1/2 cup olive oil or avocado oil, divided use 1 tbsp. lemon juice 4 tbsp. lemon zest finely grated 2 cloves garlic minced 1 tbsp. fresh rosemary minced 1 tbsp. fresh thyme minced 1 tbsp. fresh marjoram minced 1/8 tsp. dried dill weed (or about 3/4 teaspoon fresh) 1 1/2 tsp. sea salt 1 tsp. ground black pepper
CHICKEN AND VEGETABLES: Line a full sheet pan with parchment paper.
Spray with olive oil cooking spray.
Arrange chicken breasts, potatoes, butternut squash, asparagus, cauliflower, carrots, bell pepper and onion over top of parchment paper.
Drizzle vinaigrette over top of chicken and vegetables.
Bake at 400° approximately 60-75 minutes or until chicken is cooked through and veggies are tender.
LEMON VINAIGRETTE: Preheat oven to 400°.
In a small bowl, whisk together olive oil, lemon juice, zest, garlic, rosemary, thyme, marjoram, dill weed, salt and pepper.
Set aside; use in recipe as directed above.
NOTE: This tastes best with three to four tablespoons lemon zest in the vinaigrette, but you can decrease that amount if you prefer.
© Can’t Stay Out of the Kitchen
Calories: 231 kcal Carbohydrates: 20 g Protein: 16 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Trans Fat: 0.01 g Cholesterol: 36 mg Sodium: 462 mg Potassium: 870 mg Fiber: 6 g Sugar: 5 g Vitamin A: 10110 IU Vitamin C: 66 mg Calcium: 92 mg Iron: 3 mg
Keyword asparagus, butternut squash, carrots, casserole, chicken, gluten free, main dish, potatoes