Oven Roasted Sheet Pan Chicken Dinner With Roasted Vegetables
This Oven Roasted Sheet Pan Chicken Dinner With Fresh Roasted Vegetables is full of flavor and is on the dinner table in less than an hour. Plus, clean up is a breeze! Enjoy.
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Servings: 5
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- Baby potatoes - cut in halves or quarters making them all similar in size
- Baby carrots - I used 1/2 bag
- Serrano peppers - with tops cut off
- 1/2 red onion - cut in chunks similar to the size of the potatoes
- Bell pepper - I used an orange one cut into thick slices
- 1 Apple - I used an Envy apple
- Salt and pepper or an all purpose seasoning such as Dust by VooDoo Chef
Marinade Ingredients
- 1/4 cup Mazola® Corn Oil
- 2 tbsp lemon juice
- 1 tbsp pure maple syrup
- 1 tbsp spicy mustard
- 1 tsp minced garlic
- 1 tsp dried red pepper flakes
- 1/2 tsp dried rosemary
Instructions
- Preheat oven to 425 degrees.
- Mix marinade ingredients together.
- Place chicken in a ziplock bag and pour marinade in, close bag tightly and massage the marinade into all the chicken pieces and then set aside.
- Prepare a large sheet pan (with sides) by lining it with foil. This makes for easier clean up.
- Arrange the prepped vegetables and apple on the sheet pan. Sprinkle with salt and pepper and drizzle with Mazola Corn Oil.
- Place chicken thighs on top of the vegetables and drizzle with remaining marinade.
- Bake for 30 - 40 minutes or until chicken is done and registers at least 165 degrees on a meat thermometer.
- Broil 1 - 2 minutes.
- Enjoy!
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