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

Name: Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2)
Prep time: 15 min
Total time: 1 h
Yield: 2
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

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Betty Crocker Kitchens

Updated Nov 8, 2016

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

4.5 (46)

0 Questions

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Prep Time 15 min
Total 60 min
Servings 2
Ingredients 8

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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

Instructions

Step
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.
Step
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.

Nutrition

290 Calories

11g Total Fat

24g Protein

24g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 100

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;

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

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

Ingredients

Instructions

Nutrition

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

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