One sheet pan chicken and vegetables

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You will be amazed on how quick and easy a healthy weekday family meal can be. This one sheet pan chicken and vegetables dish is such a crowd pleaser. It is very versatile as you can use any vegetables that you have on hand. Just make sure that you marinade the chicken with my simple and delicious marinade. And, did I mention that this is an one sheet pan dish? This means that you don’t need anything else other than a sheet pan so the clean up is minimal. This is totally a win! Let’s get into cooking, shall we?

“I love how quick and easy but full of flavors and aromas, an one sheet pan dish can be”

What you will need

  • Chicken legs. I used bone-in, skin-in chicken legs. This way the chicken meat remains juicier and tastier. If you only have boneless and skinless chicken thighs or breast, you can still make this recipe but you will need to cook it less time and cover it half way through the cooking to make sure that it will not burn.
  • In-season vegetables. Its asparagus season and I was looking forward to have some this spring. Asparagus is a great source of folate, vitamin K, C and A and its just delicious. As we want to eat the rainbow in our family, on the sheet tray I added lots of carrots and golden potatoes. Carrots are rich in beta-carotene and they are a good source of several vitamins and minerals, especially vitamin A, biotin, vitamin K and potassium. In addition, golden potatoes are a great source of carbohydrates and potassium especially if you leave the skin on. This is the combination that we like, of course you can use any vegetables that you have on your fridge.
  • Homemade marinade.

The marinade


For my homemade marinade I kept it simple and delicious. This is a yogurt based marinade and you truly can’t go wrong with it. I think yogurt, extra virgin olive oil and mustard are the trifecta of deliciousness when it comes to marinades. Simply I added our favorite spices and lemon zest, massage the chicken and let it do its magic!

How I served it

I cut the chicken leg in two pieces and served the thigh to Panos (3.5 years old) and the drumstick to Elpida (10 month old). Panos loves to cut his meat by him self with his toddler silverware so I didn’t cut it into pieces. Also, Elpida likes to cut her chicken with her teeth. Believe me, she will not eat the chicken if I cut it for her!

On kids’ Bubba-Boo eco-friendly Bamboo plates, I served a serving of chicken, baked vegetables and extra raw vegetables on the side. This way I ensure that both will meet their vegetables intake for the day. And besides Panos is obsessed with this cute little star vegetable cutter at the moment!

Do you like Bubba-Boo as much as we do?

Head over to Bubba Boo website and use code PANOSEATS to get 12% off *.

Are you a chicken lover?

You should try my one pot chicken soup, delicious and so fast to make or my chicken with artichokes and quinoa, which was the way that I introduced artichokes to Panos. And of course Panos’ favorite, healthy baked chicken nuggets.

One sheet pan chicken and vegetables

Recipe by Panos EatsCourse: Uncategorized
Servings

10

servings
Prep time

15

minutes
Cooking time

50

minutes

Quick and easy one sheet pan chicken and vegetables, perfect for the whole family and suitable for every age.

Ingredients

  • 5 whole chicken legs (or 5 thighs and 5 drumsticks) skin and bone on

  • 1 batch asparagus (~ 1 pound (0.45 kilograms)), trimmed

  • 3 potatoes, pealed

  • 4 carrots, pealed

  • ¼ cup olive oil

  • 1 tbsp oregano

  • salt and pepper to taste

  • For the marinade
  • 1 cup plain yogurt

  • ¼ cup olive oil

  • 2 tbsp yellow mustard

  • 1 lemon, juice and zest

  • 1 tbsp oregano

  • 1 tsp turmeric

  • ½ tsp paprika

  • ½ tsp garlic powder

  • salt and pepper to taste

Directions

  • Preheat the oven at 375F (190.56 degrees Celsius)
  • In a sheet tray, mix the marinade’s ingredients
  • Add the chicken and massage to make sure that you cover it with the marinade
  • Let seat covered on your fridge while you prepare the rest of the dish or ideally overnight
  • Cut the potatoes, asparagus and carrots in bite size pieces and place in the sheet pan
  • Drizzle with olive oil, oregano and pepper and give them a toss
  • Add 1 cup of water on the pan and place in the oven
  • Cook for 50 min, making sure that you check often and turn the chicken half way through
  • The last 2 min, broil it on high for extra crispness

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