A large half-sheet baking pan is an essential kitchen tool; fill them up with well-seasoned chicken and any combination of your favorite roasting veggies. The key to even cooking is being sure everything is cut up into similar sizes—and chicken thighs need a little longer to cook so team up well with root vegetables. One-pan dinners are not only efficient to make, they’re even easier to clean up.
- 2 pieces fresh turmeric root
- 1 large lemon
- 3 tablespoons olive oil
- Coarse salt and freshly ground pepper to taste
- 1/4 cup chopped fresh rosemary or sage
- 6 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 2 large sweet potatoes, scrubbed, cut into large chunks
- 8 ounces fresh Brussels sprouts, trimmed, halved
|Amount Per Serving|
|Calories 395||Calories from Fat 36|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 6g||21%|
|Total Sugars 8g|
|Calcium 9%||Iron 23%|
|Vitamin C 113%||Vitamin A 357%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Heat oven to 425˚F. Line a large rimmed sheet pan with parchment or foil. Using a fine zester, grate the turmeric root and lemon peel into a small bowl. Halve and juice the lemon into bowl. Pour in olive oil, salt, pepper, and herbs; whisk until well blended.
Arrange vegetables and chicken on sheet pan; pour the dressing evenly over all the ingredients.
Bake for 30 minutes or until chicken is no longer pink in center and vegetables are tender. Cook to internal temp of 165°F.
Substitute in chunks of butternut squash or cauliflower, long strips of carrot, thickly sliced zucchini, or large cubes of eggplant.