Sheet Pan Chicken and Vegetable Symphony

Bynews dail

Jan 28, 2025

Sheet Pan Chicken and VegetablesIngredients:
1 pound boneless, skinless chicken breasts 1 pound baby potatoes, halved 1 pound broccoli florets 1 pound carrots, peeled and cut into 2-inch pieces 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, combine the chicken, potatoes, broccoli, and carrots.
3.
Drizzle with olive oil and sprinkle with oregano, basil, salt, and black pepper.
Toss to coat.
4.
Spread the chicken and vegetables evenly on a large baking sheet.
5.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6.
Let stand for a few minutes before serving.
Tips:
For a more flavorful dish, marinate the chicken in your favorite marinade for at least 30 minutes before roasting.
Add other vegetables to your sheet pan, such as zucchini, bell peppers, or onions.
Serve with your favorite dipping sauce, such as ranch or honey mustard.

Sheet Pan Chicken and Vegetable Symphony

Bynews dail

By news dail

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