SHEET PAN CHICKEN AND VEGETABLE DINNER
I absolutely love a SHEET PAN DINNER! How easy is it to cook these kind of meals! Love Love Love! Season the meat and veggies, line a tray with baking paper, bake and eat! Yes, it really is that simple. I would love to hear from you if you bake this because I know you’ll be extra excited not only about the flavour but even more so about the amount of cleaning required! Let’s face it, we are so busy and the last thing we want is to have to clean pots and pans after working all day. Don’t you agree? Enjoy x
Serves 4 -6
Preparation: 15 minutes
Cooking: 40 minutes
4 maryland chicken pieces (or 4 thigh pieces and 4 drumstick pieces)
8 brussels sprouts, trimmed and halved
1 sweet potato, peeled and diced into large cubed pieces
500g small potatoes, halved
4 yellow squash, halved
3 garlic cloves, minced
2 tsp dried oregano
2 tsp dried marjoram
drizzle of olive oil
juice of 1 lemon
Preheat oven 180C fan forced. Line a tray with baking paper.
In a bowl combine oregano, marjoram, sea salt, pepper, olive oil and garlic.
Place all the vegetables in a bowl or on the tray and pour the spices all over. Using your hands make sure it is all coated evenly. Then drizzle extra virgin olive oil all over the vegetables and spread them out evenly (you want the vegetables well coated so they do not dry in oven). Then place the chicken in between the vegetables and season with the same spices used for the vegetables.
Place in oven and bake for 20 minutes. Check it is cooking evenly, then bake for a further 20 minutes. Serve hot. Enjoy x