Sheet Pan Roasted Chicken

Name: Sheet Pan Roasted Chicken
Total time: 45 min
Yield: 1 serving(s)
Ingredients: 2 small red onions, cut into 1/2-in.-thick wedges; 1 small acorn squash (about 1 lb), cut into 3/4-in.-thick wedges; 1 bulb fennel, cut into 1/2-in.-thick wedges; 1 tbsp. plus 2 tsp olive oil, divided; 4 sprigs thyme; Kosher salt and pepper; 2 small bone-in chicken breasts (about 1 1/2 lbs total)

Golden brown or bust!

By Kate MerkerPublished: Aug 18, 2023

1 Rating

mike garten

Yields:

1 serving(s)

Total Time:

45 mins

Cal/Serv:

463

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For a beautifully golden exterior, we sear the chicken before nestling it on the sheet pan with the vegetables to finish roasting in the oven. Speaking of vegetables, we’re partial to red onions, acorn squash and fennel—the thyme-accented trio has “cozy vibes” written all over it.

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Ingredients

2
small red onions, cut into 1/2-in.-thick wedges
1
small acorn squash (about 1 lb), cut into 3/4-in.-thick wedges
1
bulb fennel, cut into 1/2-in.-thick wedges
1 Tbsp.
plus 2 tsp olive oil, divided
4
sprigs thyme
Kosher salt and pepper
2
small bone-in chicken breasts (about 1 1/2 lbs total)

Directions

1. Step 1Heat oven to 425°F. On rimmed baking sheet, toss onions, squash and fennel with 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper; roast 15 minutes.
2. Step 2Meanwhile, heat remaining 2 teaspoons oil in medium skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook, skin side down, until deep golden brown, 8 to 10 minutes. Flip and cook 3 minutes more.
3. Step 3Nestle chicken among veggies and roast until chicken is cooked through, 15 to 18 minutes. Transfer chicken to cutting board; let rest at least 5 minutes.
4. Step 4Meanwhile, continue roasting vegetables until ready to serve, about 5 minutes. Slice half of chicken and serve with one-third of vegetables. Refrigerate leftover chicken and vegetables for lunch the next day.

Next Day Lunch

Chicken Kale Salad

In large bowl, whisk together 1/2 tablespoon olive oil, 2 teaspoons red wine vinegar, 1/4 teaspoon Dijon mustard and a pinch each of kosher salt and pepper. Toss with 3 cups baby kale, then with leftover chicken (sliced) and vegetables. Serve topped with crumbled goat cheese if desired.

NUTRITIONAL INFORMATION (per serving): About 463 calories, 21.5 g fat (5 g saturated), 88 mg cholesterol, 620 mg sodium, 38 g carbohydrate, 8 g fiber, 7.5 g sugar (0 g added sugar), 33 g protein

Did you make this recipe? Comment below!

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