Sheet Pan Chicken and Vegetables
49 min·American
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Ingredients
- 12 ounces baby potatoes halved
- 2 tablespoons olive oil divided
- ½ teaspoon seasoned salt
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 4 cups mixed spring vegetables see notes
- ½ cup frozen peas thawed
- ¼ cup shredded Parmesan cheese
Seasoning Mix
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon pepper seasoning
Instructions
5 steps
- 1
Preheat the oven to 400°F.
- 2
Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.
20 min - 3
Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.
- 4
Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.
14 min - 5
Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.
2 min
Progress
0 / 5 steps
Nutrition
Per serving (based on 4 servings)
Calories
469cal
Protein
35.0g
Carbs
44.0g
Fat
19.0g
Fiber
11.0g
Sugar
2.0g
Sodium
669mg
Saturated Fat
6.0g
