Sheet Pan Chicken and Vegetables - Cooked by Julie episode 358

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

red onion

🥗Healthier: shallots

💰Cheaper: yellow onion

Shallots add a subtle flavor, while yellow onion is more affordable.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor, while dried parsley is cost-effective.

Remove the tough bottoms of the asparagus spears and shave them with a potato peeler if they're too thick.

Cut the grape tomatoes in half lengthwise.

Remove the fat from the chicken.

Season the chicken with salt, black pepper, paprika, and granulated garlic, and oregano or any spices you'd like.

Cut the chicken into bite-size pieces or leave it whole if preferred.

Season the veggies with olive oil, kosher salt, and black pepper.

Toss the veggies well and spread them out evenly on the same pan.

Optionally coat the chicken with barbecue sauce, honey mustard, or spicy and sweet chili sauce.

Bake everything for about 15 minutes or until the chicken is fully cooked through.

Serve over brown rice, white rice, or with a salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary