Sheet Pan Roasted Chicken and Vegetables

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast reduces fat while bone-in pieces can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes provide more nutrients, while russet potatoes are usually cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini is lower in calories, and frozen mixed veggies can save money.

Preheat the oven to 375°F. Line a large sheet pan or baking sheet with aluminum foil.

In a small bowl, stir together the garlic powder, herbs de Provence, and pepper. Set aside.

Arrange the potatoes, carrots, onion, and garlic in a single layer on the baking sheet. Nestle the chicken pieces in a single layer among the vegetables.

Using a paring knife, cut six 1-inch slits into the chicken skin. Put one teaspoon margarine into each slit.

Sprinkle the seasoning mixture over the chicken and vegetables. Drizzle the oil over all.

Bake, uncovered, for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is no longer pink in the center, the potatoes are fork-tender, and the vegetables are tender-crisp.

Remove the pan from the oven. Transfer the vegetables to a serving bowl. Cover to keep warm.

Transfer the chicken to a cutting board. Let stand, covered, for 10 minutes before carving. Discard the skin before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens