Roasted Chicken and Vegetables Sheet-Pan Dinner

Name: Roasted Chicken and Vegetables Sheet-Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium unpeeled russet potato, cut in 1-inch pieces; 1 cup cauliflower florets; 1 tablespoon butter, melted; 1/8 teaspoon ground red pepper (cayenne); 1 cup large broccoli florets; 2 bone-in skin-on chicken thighs; 2 teaspoons Montreal chicken grill seasoning; 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

2 steps

Prep:15minCook:30min

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.

Updated at: Thu, 17 Aug 2023 07:05:06 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories422.2 kcal (21%)

Total Fat27.4 g (39%)

Carbs19.5 g (8%)

Sugars3.1 g (3%)

Protein25.2 g (50%)

Sodium327.7 mg (16%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1russet potato

medium, unpeeled, cut in 1-inch pieces

1 cupcauliflower florets

1 tablespoonbutter

melted

⅛ teaspoonground red pepper cayenne

1 cupbroccoli florets

large

2chicken thighs

bone - in, skin - on

2 teaspoonsmontreal chicken grill seasoning

1 tablespoonfresh italian parsley leaves

chopped

Instructions

Step 1

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.

Step 2

Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

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