Sheet Pan Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
8

Ingredients

4-6

Servings

55
Minutes
Ingredients
Update for Servings
Prep Time: 10 Minutes
Cooking Time: 45 Minutes
Prep Time: 10 Minutes Cooking Time: 45 Minutes
  1. Preheat oven to 400 degrees. Season chicken with 1 tablespoon oil, black pepper and rosemary. Place on baking pan. When oven is ready, bake for 10 minutes.
  2. While chicken is cooking, wash and dry all produce. Peel butternut squash and beets. Dice into same-size pieces, about 1/2 inch cubes.
  3. In a large bowl, toss diced vegetables with 1 tablespoon oil, paprika and rosemary.
  4. Using potholders, carefully take chicken out of oven. Using tongs or spatula, flip chicken over. Scatter squash and beets throughout the pan evenly. Return pan to oven and bake for 15 minutes.
  5. Carefully take pan out of oven with potholders. Stir vegetables around the pan.
  6. Return pan to oven. Bake for 10-15 more minutes, or until chicken reaches internal temperature of 165 degrees.
Nutrition

Nutrition information is based on above directions

Nutrition Facts
Sheet Pan Chicken
Amount Per Serving
Calories 410 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
Cholesterol 104mg 35%
Sodium 513mg 21%
Potassium 514mg 15%
Total Carbohydrates 16g 5%
Dietary Fiber 5g 20%
Sugars 6g
Protein 31g 62%
Vitamin A 23%
Vitamin C 8%
Calcium 1%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
Print Recipe
X
X