fall sheet pan meal
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I came up with this recipe to use some vegetables I had on hand. It can easily be increased to feed more people by adding the number of chicken thighs you require and then increasing the vegetables accordingly. It can be baked on separate baking sheets if necessary but I really like the flavor that the vegetables gave to the chicken thighs and the flavor the thighs gave to the vegetables.
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yield
2 serving(s)
prep time
1 Hr 30 Min
cook time
40 Min
method
Roast
Ingredients For fall sheet pan meal
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1 mdacorn squash, sliced in rings and seeds removed
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2 lgcarrots, peeled and cut into 1" chunks
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2 mdpotatoes, peeled and diced into 1" pieces
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1 lgonion, peeled and cut into eights
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4 lgmushrooms, washed and cut into fourths
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1 lbbrussels sprouts, trimmed and cut in half
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2 lgboneless, skinless chicken thighs
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1 smbottle zesty italian salad dressing
How To Make fall sheet pan meal
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1Marinate the chicken thighs in the bottled dressing for at least 1 hour.
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2Prepare the vegetables and toss them in a bowl with olive oil.
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3Line a large baking sheet with parchment paper and place the squash rings at the two ends of the baking sheet.
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4Then place the carrots along the sides.
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5Remove the thighs from the marinade and place in the center of the sheet.
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6Sprinkle the potatoes, onions, mushrooms and Brussels Sprouts around the thighs and other vegetables.
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7Season everything with salt and pepper and then drizzle with left over marinade.
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8Bake in a 425 degree oven for about 35 - 40 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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