An easy dinner that can be made all on one sheet pan!
Jump to RecipeThe hardest part about this recipe is chopping up your vegetables. After you have that done, you are ready to go!
Simple seasoning, and the aromatic flavour of sage while it roasts with your chicken and vegetables, gives you all the flavours of Fall.
The trick to a juicy chicken, is topping it with some butter before it roasts! As the chicken is roasting, the juices of it with the butter will infuse flavour into your vegetables.
Tip One: Cut your sweet potatoes and vegetables into small dices.
Sweet potatoes take a while to roast, so by cutting them into small pieces insures they cookies throughout in the time the chicken is done.
Tip Two: The trick to the juiciest meat, is using a meat thermometer!
I can’t say this enough, it makes all the difference! Get a cheap digital meat thermometer and take out the guess work. You will know when your meat is cooked, and you will never have dry overcooked meat again!
Roasted Sage Chicken and Vegetable Sheet Pan Dinner.
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutesAn easy quick dinner, made all on one sheet pan!
Ingredients
6 boneless chicken thighs
6 fresh sage leaves
4 tablespoons butter
3 tablespoons olive oil
salt and pepper to taste
2 sweet potatoes
1 scallion
4 cloves garlic (smashed with the backside of a knife).
1 parsnip
3 large carrots
10 brussels sprouts
Directions
- Preheat oven to 425F, and spray a large sheet pan with cooking spray, or coat with oil.
- Chop up your sweet potatoes, parsnip and carrots into small pieces. Peel and slice your scallion. Cut your brussels sprouts in half.
- Put all your vegetables on your prepared sheet pan, with your smashed garlic. Make sure your brussels sprouts have the cut side facing down. Season with salt and pepper and drizzle olive oil on top.
- Add your chicken to the sheet pan. Season with salt and pepper. Add about 1/2 tablespoon slab of butter on each chicken thigh, and then place a sage leaf on top of each piece of butter.
- Roast at 425F for 25-30 minutes, or until the chicken reaches an internal temperature of 165F and vegetables are softened.
