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Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette | Can't Stay Out of the Kitchen | amazing one-pan meal with a delicious #lemon #vinaigrette drizzled over the top. #chicken #carrots #butternutsquash #cauliflower #asparagus #glutenfree

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.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Chicken Main Dish
Cuisine American
Servings 8
Calories 231 kcal

Equipment

  • 1 large cookie sheet pan
  • 1 sharp knife to cut vegetables
  • 1 lemon zester or grater
  • parchment paper
  • measuring spoons
  • measuring cups
  • 1 small mixing bowl
  • 1 whisk

Ingredients
  

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

Instructions
 

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.

Notes

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
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Nutrition

Calories: 231kcalCarbohydrates: 20gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 36mgSodium: 462mgPotassium: 870mgFiber: 6gSugar: 5gVitamin A: 10110IUVitamin C: 66mgCalcium: 92mgIron: 3mg
Keyword asparagus, butternut squash, carrots, casserole, chicken, gluten free, main dish, potatoes
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