Living in a small space means I have to get creative with dinners. I like to make meals that can be cooked in one pot or one pan. I literally have 4 feet total of counter space and it is broken into 3 sections. I just do not have a flat surface to make elaborate meals and I have to say…I MISS cooking elaborate meals.
This is a very versatile dish. I pick some vegetables and chop them so they will cook evenly. I chop the more dense carrots smaller than the rest of the vegetables. I cut the Brussels sprouts in half along with the mushrooms. Those will not take long to roast.
After I chopped these, I tossed with oil and seasonings. I used a basic vegetable blend from Penzey’s. The seasonings depend on preference. I could have used some chipotle for heat. I had a taco blend that is good with Brussels. A rich German blend or a Russian blend will work with chicken and vegetables. The sky is the limit with this blank canvas on a sheet pan.
I the cleared some space on the pan for the chicken and roasted the whole pan on 450* for 20 minutes. I did use a meat thermometer to make sure chicken was thoroughly cooked. Cooking at a high heat helps the water in the vegetables evaporate quickly so the vegetables roast instead of “boil” in their steam.