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A Recipe from Nancy-SHEET PAN ROAST CHICKEN & vEGETABLES



From FOOD & DRINK column in The Topic by Amy Stopnicki.
This sounded like a great Sunday supper so I tried it and it was delicious and easy.
Preheat oven to 375F and line a cookie sheet with parchment paper.
1. Slice 3-4 chicken breasts (horizontally) so you get thinner pieces and put in the middle of the baking sheet.
2. On one side, place 2-3 cups green beans & on the other side 2-3 cups mini bella mushrooms(cut in half).
3. Drizzle ¼ cup olive oil over the chicken & vegetables. NOTE: I used our Tuscan Herb from THE OLIVE OIL CO.
4. Combine salt, pepper, granulated garlic or powder, paprika, chili flakes(opt) for taste and lightly coat the chicken & vegetables with the seasonings. NOTE: I used chili powder instead of the chili flakes.
Cook covered with parchment paper for 15-25 minutes, depending on the thickness of the breasts , and then another 15 minutes uncovered. It is done when the chicken is tender & ready to eat.
****only one pan to clean up. Serve with baked potatoes that can be cooked in the oven as well but will take longer.
Thanks Amy for this easy recipe.

152 Holland St. E



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