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

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. ...MORE+ LESS-

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

Hide Images
  • 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.

Expert Tips

  • 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 Information

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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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