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.
Sheet Pan Dinners-Chicken and Vegetables
- 3 carrots chopped
- 10 Brussels sprouts halved
- 1 medium squash chopped
- 1 cup of mushrooms
- 1/4 cup olive oil
- 2 cloves garlic
- 2 Tablespoons vegetable seasoning , combination of parsley thyme, rosemary, dill.
- Preheat oven to 450*
- On a plastic cutting board, lay chicken flat and season with vegetable blend.
- On a separate cutting board, chop the carrots into small pieces. Halve the Brussels and mushrooms. Slice and quarter the squash.
- In a small bowl, combine the oil, garlic, and seasoning blend. Add salt and pepper, if needed. Mix completely.
- Layer vegetables on the pan. Pour oil mixture over them. Using your hands or a flat spatula, toss the vegetables until completely covered.
- Make room on the pan for 6 chicken thighs.
- Place pan in oven for 20 minutes. Use a meat thermometer to see if done. If not 170*, return to oven and check every 3-5 minutes until 170*.
- Remove from oven and let rest 5 minutes. Serve.