Winter Chicken Sheet Pan
A sheet pan is the perfect meal for a hectic weeknight. Though this sheet pan takes about 45 minutes to prepare and cook, the prep time is minimal. This is really convenient because you can get other household activities done, while the sheet pan is in the oven.
Sheet pans also minimize the after dinner clean up, which is one of my favorite parts about them. This particular recipe pulls in some of my favorite winter ingredients. During the summer, I like to add a lot more green veggies to my sheet pans, but in the winter I like to include potatoes and sweet potatoes. I served this recipe with some freshly grated parmesan to add even more flavor to an already delicious dish.
Happy Cooking!
RECIPE CARD
TIME TO MAKE: 45 minutes
INGREDIENTS:
2 russet potatoes (diced, even sizes!)
1 sweet potato (peeled and diced, even sizes)
1 green zucchini (diced, even sizes!)
1 lb chicken breast
1 tbsp oregano
½ tbsp paprika
1 tsp garlic powder
INSTRUCTIONS:
Preheat oven to 425F.
In a medium bowl, combine the diced russet potato and ¼ tbsp olive oil.
Transfer the potato to a large baking sheet. Bake in the oven for 10 minutes.
While the potatoes are in the oven, clean and cut the sweet potato and green zucchini. Transfer to a medium bowl, and toss them in ¼ tbsp olive oil, salt, and pepper.
In a medium bowl, combine ½ tbsp chicken breasts, oregano, paprika and garlic powder.Once the russet potatoes have been in the oven for 10 minutes, remove from oven. Transfer the zucchini, sweet potato, and chicken breasts to the pan. Make sure that the ingredients are somewhat evenly distributed on the pan for even cooking.
Bake in oven for an additional 25 minutes, or until the chicken reaches 165F or above.
Serve!
