Chicken and Root Vegetable Sheet Pan Dinner

A perfect choice when you want a satisfying, one-pan meal that needs very little
oversight and results in very few dishes to clean. This is a simple variation on
the Roasted Root Vegetables from Always Delicious page 214. While I love the
Mustard Vinaigrette because it’s the easiest sauce to make, you can also create
interesting flavor profiles with some of our other sauces like a Basil Walnut
Pesto, Always Delicious page 297 or even a Spicy Asian Marinade, Always
Delicious page 294.

Servings:

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Course:

Main Course

Cuisine:

American

Keywords:

meat One Pan

🧂 Ingredients

4-6 chicken leg quarters (leg and thigh), with skin and bone
4-6 cups root vegetables, cut into large chunks (onion, carrot, rutabaga, parsnip, celeriac, kohlrabi, etc.)
2-3 cups cooked chickpeas or other beans (optional)
1/3 cup Mustard Vinaigrette (Always Hungry? pg. 264)
salt and pepper, to taste

Instructions

1 Preheat oven to 375°F. Use roast setting if available.
2 Toss the chicken and vegetables with the Mustard Vinaigrette, lifting the
chicken skin to get the sauce underneath. Spread evenly onto a large baking
sheet or into a shallow baking pan, then lightly sprinkle the chicken with salt
and pepper.
3 Roast for 45 minutes to an hour or until the chicken is done throughout and the
juices run clear.
4 If you chose not to add beans to the sheet pan, serve with fruit (slow carb) for
dessert and perhaps a bit of cream if you need extra fat.
5 Phase 2 Variation: Add chunks of sweet potato or winter squash as slow carb
veggies or serve over leftover grain in addition to the beans and dessert.