Winner winner chicken dinner. This Sheet Pan Chicken and Veggies is a big hit in our house. Simple to prep and easy to clean up!
Can you tell from our weekly eats in my Weekly Eats and Fitness in Review posts that we live off simple dinners or it’s just not happening…i.e. we will end up eating out if dinner isn’t convenient enough at home. Not only does dinner have to be pretty easy to prep, it needs to be easy to clean!
I hate to say it but the clean up is sometimes what keeps us from eating in. A big pet peeve of mine is wake up to a dirty kitchen in the morning, so dishes need to be cleaned the night before or my morning doesn’t start off good. Washing dishes pre cup of coffee….errrr No.
Talk about waking up on the wrong side of the bed. But that’s what happens when dinner is too complicated. You end up with a pile of dishes that make you want to just SCREAM and leave them for the morning. Well, that’s at least what I am tempted to do.
My sweet husband will often play kitchen clean up. But then he will also protest a dinner at home simply because he doesn’t want to have to clean up the kitchen. But with this Sheet Pan Chicken Dinner, dinner madness is solved. I had the chicken marinating and veggies prepped ahead of time. Lined a sheet pan with parchment paper and baked it all on the same sheet pan in the oven.
WAAAAA! Amazing guys. ONE PAN to clean! ONE PAN! And you don’t have to stand over the stove to cook it either, just pop that sheet pan in the oven for 20 minutes and then it’s time to eat!
I’m going to be adding more sheet pan dinners to my menu. Do you do sheet pan dinners? If so, what do you like to cook on them– I need ideas! 🙂
Happy weekending.
PrintSheet Pan Chicken and Veggies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 servings 1x
Print Recipe
Pin RecipeDescription
Winner winner chicken dinner. This Sheet Pan Chicken and Veggies is a big hit in our house. Simple to prep and easy to clean up!
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 tablespoon course ground mustard
- 1 tablespoon honey
- 1/4 cup apple cider vinegar
- salt and pepper
- 1/2 red onion, diced
- 1 cup diced butternut squash
- 1 cup sliced brussels sprouts
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425 degrees F.
- In a plastic bag, marinate chicken with mustard, honey, apple cider vinegar, salt and pepper. Toss to coat chicken and place in fridge to marinate for at least an hour.
- Line baking sheet with parchment paper. Arrange chicken on sheet pan discarding the excess marinade.
- Place veggies around chicken on sheet pan.
- Drizzle with chicken and veggies with olive oil and season with salt and pepper.
- Bake for 20-25 minutes until chicken is cooked through.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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