Sheet Pan Chicken with Roasted Veggies

This effortless and delightful sheet pan chicken with roasted veggies combines succulent chicken breasts with tender green beans, creamy baby potatoes, and juicy cherry tomatoes. A tangy, spicy marinade elevates the dish, making it a crowd-pleaser that's both wholesome and flavorful. Perfect for busy weeknights, this all-in-one meal requires minimal preparation and promises to satisfy everyone at the table.

Ingredients

🫒 1/4 cup olive oil
🌿 1/4 cup soy sauce
🍚 2 tablespoons rice vinegar
🌾 1 teaspoon sesame oil
🌶️ 1 tablespoon chili garlic sauce
🧄 5 cloves of garlic, minced
🌱 1 tablespoon ginger, grated
🍋 Juice of 1 lemon
🧂 1/2 tablespoon salt
🌶️ 1/2 tablespoon paprika
🧅 1 teaspoon onion powder
🧄 1 teaspoon garlic powder
🌶️ 1 teaspoon black pepper
🍗 6 chicken breasts
🍃 1 pound of green beans, trimmed
🥔 24 ounces of baby potatoes, halved
🍅 1 pint cherry tomatoes

Instructions

1- Prep the Oven:

• Preheat your oven to 425°F (220°C).

2- Make the Marinade:

• In a large mixing bowl, combine olive oil, soy sauce, rice vinegar, sesame oil, chili garlic sauce, minced garlic, grated ginger, and lemon juice.
• Stir in the salt, paprika, onion powder, garlic powder, and black pepper, creating a well-blended marinade.

3- Marinate:

• Add the chicken breasts, green beans, baby potatoes, and cherry tomatoes into the marinade.
• Toss thoroughly to ensure even coating of all ingredients.

4- Arrange:

• Line a large sheet pan with parchment paper for easy cleanup.
• Spread the marinated chicken and vegetables evenly across the pan, ensuring everything is in a single layer for optimal roasting.

5- Roast:

• Place the sheet pan in the oven and roast for 40 to 50 minutes.
• Check for doneness by ensuring the potatoes are fork-tender and the chicken is cooked through to an internal temperature of 165°F (75°C).

6- Serve:

• Pair this delicious dish with mashed potatoes or your choice of rice for a complete meal.
• Enjoy the harmony of flavors in every bite!

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: Approximately 65 minutes
Servings: Serves 6
Calories: Approximately 350-400
Proteins: 30g
Fats: 15g
Carbohydrates: 25g
Equipment: Large mixing bowl, sheet pan, parchment paper

Cooking Tips

• For an extra burst of flavor, sprinkle fresh herbs like parsley or cilantro over the dish after roasting.
• Adjust spice levels by modifying chili garlic sauce to taste.

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Sheet Pan Chicken with Roasted Veggies