Sheet Pan Herb Roasted Chicken & Veggies using seasonal root veggies and winter squash! This sheet pan dish is such a simple way to meal prep for the week ahead👏🏼
A sheet pan meal is also very versatile- you can swap it out for any veggies/proteins/seasonings you prefer!
The perfectly cooked, juicy roast chicken is also a great option for protein throughout the week- you can use it in salads, wraps, grain bowls, etc
See how easy it is to make a sheet pan meal following this recipe!
Sheet Pan Herb Roasted Chicken and Veggies
Prep Time: 10-15 minutes Cook Time: 1-1.5 hours
Ingredients:
1 large (6-10 lb) bag of carrots (regular or rainbow), peeled and chopped
1 Acorn Squash, chopped
3 Tbsp Avocado oil (2 tbsp tossed in veggies, 1 tbsp rubbed on chicken)
Salt, to taste
Pepper, to taste
Herbs de Provence, to taste
Juice from 1 whole lemon + lemon slices to top on chicken
1 whole chicken
Instructions:
Preheat oven to 425 F
Wash rainbow carrots and acorn squash and then chop into cubes, adding to a large bowl
Toss in avocado oil with salt, pepper, and herbs de provence (about 1-2 tsp of each)
Add veggies and squash to a parchment lined sheet pan
Rinse chicken, add to the center of the parchment lined sheet pan
Rub avocado oil on chicken or coat with avocado oil spray, and then season with salt, pepper, Herbs de Provence, and fresh lemon juice. Top with lemon slices.
Roast in the oven
Veggies will take 45 minutes-1 hour and chicken will take approximately 1-1.5 hours, depending on the size, or until the internal temperature, at the thickest part, reaches 165 degrees.
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