Sheet Pan Chicken and Vegetables

Tags: #mealprep #sheetpan #chicken #onepan #glutenfree #dairyfree Serving: 4 servings Total time: 55 minutes

A high-heat, all-in-one roast for juicy chicken thighs and caramelized vegetables that portion easily for reliable meal prep.

Ingredients

• 800g boneless skinless chicken thighs
• 500g baby potatoes, quartered
• 300g carrots, sliced 1.5cm thick
• 200g red onion, cut into 3cm wedges
• 250g broccoli florets, 4cm pieces
• 30ml extra-virgin olive oil (for marinade)
• 20ml lemon juice
• 12g Dijon mustard
• 12g garlic, minced
• 6g sweet paprika
• 3g dried oregano
• 8g fine sea salt (for marinade)
• 3g black pepper, ground (for marinade)
• 15ml extra-virgin olive oil (for vegetables)
• 7g fine sea salt (for vegetables)
• 2g black pepper, ground (for vegetables)
• 5g flat-leaf parsley, chopped

Steps

1. Set an oven rack in the upper third.
2. Preheat oven to 220°C.
3. Line a 46×33cm rimmed sheet pan with foil.
4. Place a large bowl on your work surface.
5. Add 30ml olive oil to the bowl.
6. Add 20ml lemon juice to the bowl.
7. Add 12g Dijon mustard to the bowl.
8. Add 12g minced garlic to the bowl.
9. Add 6g sweet paprika to the bowl.
10. Add 3g dried oregano to the bowl.
11. Add 8g fine sea salt to the bowl.
12. Add 3g ground black pepper to the bowl.
13. Whisk the marinade until emulsified.
14. Pat the chicken thighs dry with paper towels.
15. Add the chicken thighs to the marinade.
16. Toss the chicken until coated.
17. Marinate the chicken for 15 minutes.
18. Place the potatoes in a second large bowl.
19. Add the carrots to the second bowl.
20. Add the red onion to the second bowl.
21. Add the broccoli to the second bowl.
22. Add 15ml olive oil to the vegetables.
23. Add 7g fine sea salt to the vegetables.
24. Add 2g ground black pepper to the vegetables.
25. Toss the vegetables until coated.
26. Spread the vegetables on the prepared sheet pan.
27. Space the vegetables in a single layer.