Sheet Pan Roasted Chicken


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For a beautifully golden exterior, we sear the chicken before nestling it on the sheet pan with the vegetables to finish roasting in the oven. Speaking of vegetables, we’re partial to red onions, acorn squash and fennel—the thyme-accented trio has “cozy vibes” written all over it.

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Yields:
1 serving(s)

Total Time:
45 mins

Cal/Serv:
463

  • 2

    small red onions, cut into 1/2-in.-thick wedges

  • 1

    small acorn squash (about 1 lb), cut into 3/4-in.-thick wedges

  • 1

    bulb fennel, cut into 1/2-in.-thick wedges

  • 1 tbsp.

    plus 2 tsp olive oil, divided

  • 4

    sprigs thyme

  • Kosher salt and pepper

  • 2

    small bone-in chicken breasts (about 1 1/2 lbs total)

Directions

Next Day Lunch

Chicken Kale Salad

In large bowl, whisk together 1/2 tablespoon olive oil, 2 teaspoons red wine vinegar, 1/4 teaspoon Dijon mustard and a pinch each of kosher salt and pepper. Toss with 3 cups baby kale, then with leftover chicken (sliced) and vegetables. Serve topped with crumbled goat cheese if desired.

NUTRITIONAL INFORMATION (per serving): About 463 calories, 21.5 g fat (5 g saturated), 88 mg cholesterol, 620 mg sodium, 38 g carbohydrate, 8 g fiber, 7.5 g sugar (0 g added sugar), 33 g protein

Did you make this recipe? Comment below!

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Headshot of Kate Merker

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 



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