Roasted Chicken & Veggie Sheet Pan Dinner | Healthy Eating Series

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are leaner, while drumsticks are more budget-friendly.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more affordable and have a longer shelf life.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is cost-effective.

Drizzle a little bit of olive oil on the sheet pan.

Wash and cut the potatoes, placing them on the sheet pan.

Cut the mushrooms in half and place them in a separate corner of the sheet pan.

Slice green peppers and add them to the sheet pan.

Cut some onions and add them to the sheet pan.

Slice garlic thinly and distribute it around the vegetables on the sheet pan.

Drizzle a little more olive oil over the vegetables and chicken.

Season the vegetables and chicken with salt, cracked black pepper, and paprika.

Place the sheet pan in the oven at 450°F for about 45 minutes.

Remove the sheet pan from the oven and serve the chicken and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens