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One Pan Roasted Chicken and Vegetables

Photo of prepared Roasted Chicken and Vegetables
Photo attribution: Athena Roesler
Ready In: 1 hour
Serves: 4
Dairy-free

What you'll need

Baking sheet
Aluminum foil
Large bowl
Spatula or spoon
Measuring cups
Measuring spoons
Sharp knife
Cutting board
Oven
Oven mitt
Medium bowl
Vegetable peeler
Tongs or 2 large spoons

Ingredients

Serves 4
1/4 cup Olive Oil
2 tablespoons Seasoning Blend any dried salt-free variety
1 teaspoon Soy Sauce
4 Chicken Breasts boneless skinless, about 1.75 lbs or 4 Chicken Thighs boneless skinless, about 1.75 lbs
3 Sweet Potatoes Medium, peeled and cut into 1" pieces (about 4 cups)
4 cups Green Beans trimmed and cut into 2" lengths (optional)
1 Lemon cut into wedges or 1 Lime cut into wedges

Directions

1.

Step 1 picture
Heat oven to 425°F. Prepare ingredients and line a large, rimmed sheet pan with foil.

2.

Step 2 picture
In a large bowl, mix oil, seasoning, soy sauce, and salt.

3.

Step 3 picture
Pour 2 tablespoons of the mixture into a medium bowl. Add chicken, and toss to coat; cover and refrigerate.

4.

Step 4 picture
Add sweet potatoes and green beans to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.

5.

Step 5 picture
Stir potatoes and add chicken and lemon or lime to pan. Bake 20 to 25 minutes or until chicken is cooked through and potatoes are tender.

Nutrition Facts

Serving Size 0.25

Serving Per Container 4

Amount Per Serving
Calories 485
% Daily Value*
Total Fat 18 g23%
Saturated Fat 3 g15%
Sodium 206 mg9%
Total Carbohydrate 38 g14%
Dietary Fiber 7 g25%
Protein 43 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: