Sheet Pan Chicken with Veggies and Chimichurri Sauce

Name: Sheet Pan Chicken with Veggies and Chimichurri Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Latin American, American
Ingredients: 2 (16 oz) pkgs frozen vegetables, like 16 oz peas and carrots and 16 oz broccoil and cauliflower; 5 tbsp olive oil, divided; 2 lbs boneless, skinless chicken thighs; 1/2 tsp garlic salt; 1 cup parsley leaves; 3/4 cup mint leaves; 1 tbsp red wine vinegar; 1 small clove garlic, minced; 1/2 tsp dried oregano; 1/4 tsp crushed red pepper

1 step

Prep:10minCook:45min

This flavorful chicken and veggie recipe is a great sheet pan meal that the whole family will love.

Updated at: Thu, 17 Aug 2023 09:01:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories403.9 kcal (20%)

Total Fat19 g (27%)

Carbs21.6 g (8%)

Sugars0.1 g (0%)

Protein35.2 g (70%)

Sodium383 mg (19%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 x 16 ozfrozen vegetables

pkgs, like 16 oz peas and carrots and 16 oz broccoil and cauliflower

5 Tbspolive oil

divided

2 lbsboneless skinless chicken thighs

½ tspgarlic salt

1 cupparsley leaves

¾ cupmint leaves

1 Tbspred wine vinegar

1clove garlic

small, minced

½ tspdried oregano

¼ tspcrushed red pepper

Instructions

Step 1

Preheat oven to 425°F. On an 18x13-inch rimmed sheet pan, spread out all the frozen vegetables in an even layer, breaking up any large pieces of broccoli or cauliflower, if using. Drizzle with 1 tbsp oil. Season with salt and pepper. Toss to combine. Toss the chicken thighs with 1 tbsp oil, garlic salt, and pepper. Add to sheet pan on top of frozen veggies. Roast on middle rack for 45–55 min., until chicken has reached an internal temp of 165°F. Meanwhile, prepare the chimichurri sauce. To a food processor or blender, add the parsley, mint, vinegar, garlic, oregano, and crushed red pepper. Season with salt and pepper. Blend until herbs are broken down. Add remaining 3 tbsp oil and 1 tbsp water, and pulse until everything is combined. Taste, adjusting seasoning if needed. Spoon sauce over chicken and vegetables to serve.

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