Baked Chicken and Root Vegetables is a fuss-free and flavorful sheet pan dinner perfect for busy weeknights. This recipe features tender, herb-seasoned chicken breasts roasted alongside a colorful ...

Sheet Pan Chicken and Vegetables for One. 1 serving. Active time: 10 mins; ... Return the sheet pan to the oven and broil for about 2 minutes, or until browned to your liking.

¼ teaspoon black pepper. Preheat oven to 400 degrees. Coat two rimmed sheet pans with cooking spray; set aside. In a small bowl, whisk together vinegar, brown sugar, oil, garlic, rosemary, thyme ...

Toss everything together right on the sheet pan — along with a bit of oil — to save from dirtying another dish, before roasting it all in a 400-degree oven until the chicken is cooked through ...

Yes, but check the oven 10 minutes before you would with bone-in, skin-on chicken pieces. (In this recipe, that's after 15 minutes in the oven.) Ideally, you can use an instant-read meat ...

Note: "The basic formula is protein + vegetables + seasoning + a delicious glaze or sauce," writes Stephanie Meyer in "The 30-Minute Paleo Cookbook." "I've given you a basic idea here, but I ...

Preparation 1. Preheat the oven to 410 F. 2. Line a baking tray with parchment paper. Add the vegetables, then coat with oil and seasoning and toss together on the sheet pan.

When asked what’s the go-to recipe I cook for dinner, the answer is always some version of the following: I throw some chicken and whatever sturdy vegetables I have around on a sheet pan, toss them ...

Preheat the oven to 425 degrees. Season both sides of the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together the olive oil, garlic, thyme, lemon zest and the ...