Sheet Pan Chicken and Root Vegetables
Effortlessly delicious sheet pan dinner featuring marinated chicken thighs roasted alongside seasonal root vegetables like beetroot, carrots, and potatoes. Minimal cleanup and packed with flavor, this lactose-free meal is simple comfort food.
Ingredients
- Chicken Thigh200 g
- Carrot100 g
- Onion50 g
- Garlic5 g
- Olive Oil15 ml
- Salt1 g
- Pepper1 g
- Potato150 g
- Beetroot100 g
- Rosemary2 g
Instructions
- 1Step 1
Preheat oven to 200°C. Line a large baking sheet with parchment paper.
- 2Step 2
Pat chicken thighs dry. Mince the garlic and chop the rosemary. In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper. Add chicken thighs and coat well in the marinade (5 minutes). Allow to marinate while you prepare the vegetables.
- 3Step 3
Peel and chop the potatoes, carrots, beetroot, and onion into roughly equal, bite-sized chunks (10 minutes).
- 4Step 4
Add the chopped vegetables to the baking sheet. Drizzle with a little extra olive oil (if needed) and season with salt and pepper. Toss to coat.
- 5Step 5
Arrange the marinated chicken thighs among the vegetables on the baking sheet, ensuring everything is in a single layer.
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