One-Pan Rosemary Chicken and Root Vegetables
Sheet pan dinners are the best. You simply load up an aluminum-foil-lined sheet pan with your ingredients, pop ā€™em into the oven, and wait for dinner to be served. Thereā€™s no need to use excessive oil for cooking (a great way to keep the calories low), and clean-up is a breeze. Seriously, whatā€™s to hate about that? In that spirit, we created this One-Pan Rosemary Chicken and Root Vegetables dish.
Ingredients
(4 servings)
- 4 (6 to 8 ounce) boneless and skinless chicken breast
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground rosemary
- 2 tablespoons olive oil
- 2 carrots, peeled and diced into 1 inch pieces
- 2 parsnips, peeled and diced into 1 inch pieces
- 1 small turnip peeled and diced into 1 inch pieces
- 1 small sweet potato, peeled and diced into 1 inch pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Directions
- Preheat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick spray.
- Place the chicken breasts on half the baking sheet. Sprinkle half the salt, half the pepper over the chicken and the rosemary over the chicken.
- Combine the remaining ingredients in a large bowl and toss together to coat the vegetables in the oil and seasonings. Spread in an even layer in the remaining space on the baking sheet
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Bake for 10 minutes. Remove the pan from the oven, turn over the chicken and stir the vegetables. Return the pan to the oven and cook another 10 minutes or until vegetables are tender and chicken is cooked through
Nutrition Facts
Serving Size: 1 chicken breast; 1 cup vegetables
Calories: 355 | Total Fat: 12 g | Saturated Fat: 2 g | Carbohydrates: 22 g | Fiber: 5 g | Sugar: 6 g | Protein: 40 g | Cholesterol: 124 mg | Sodium: 599 mg
