Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2)

Prep 15 min
Total 60 min
Servings 2

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.

By Betty Crocker Kitchens

Updated November 8, 2016

Ingredients

1

medium unpeeled russet potato, cut in 1-inch pieces
1

cup cauliflower florets
1

tablespoon butter, melted
1/8

teaspoon ground red pepper (cayenne)
1

cup large broccoli florets
2

bone-in skin-on chicken thighs
2

teaspoons Montreal chicken grill seasoning
1

tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps

1

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
2

Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Broccoli florets brown quickly. Leaving them larger helps prevent overcooking.
Look for similar-sized chicken thighs so that they cook at the same rate.

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 16%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 105mg; 36%
Sodium: 400mg; 17%
Potassium: 940mg; 27%
Total Carbohydrate: 24g; 8%
Dietary Fiber 4g 17% Sugars 3g
Protein: 24g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 60%; 60%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;