Sheet Pan Chicken and Vegetables with Herb Vinaigrette

🧂 Ingredients

• 8 chicken breasts

  boneless, skinless, cut in half lengthwise
• 2 1/2 lbs. red potatoes

  washed
• 2 large sweet potatoes

  peeled and sliced
• 16 oz. bag baby carrots
• 1 bunch fresh asparagus

  (mine had 16 stalks asparagus) - cut off one inch at the bottom of each stalk
• 1 red bell pepper

  chopped or sliced
• 2 large sweet onions

  quartered (I used some red onions)
• 1 pint cherry tomatoes
• 6 tbsp. olive oil
• 6 tbsp. white wine vinegar
• 4 tbsp. fresh thyme leaves
• 4 tbsp. fresh rosemary leaves
• 4 tbsp. fresh oregano leaves
• 4-5 cloves garlic

  minced
• 1 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper
• 2 basil leaves

  as desired, for garnish

Instructions

• 1 Place a piece of parchment paper on two 18x26” cookie sheets with a rim.
• 2 Divide chicken and veggies between the two pans.
• 3 Drizzle each pan with Herb Vinaigrette.
• 4 Bake at 350 for 1 hour.
• 5 Divide cherry tomatoes between each pan and return pans to oven.
• 6 Continue cooking an additional 30 minutes or until meat and veggies are cooked
  through.
• 7 Garnish with sprigs of fresh thyme, rosemary, oregano or basil, as desired.
• 8 Stir all ingredients until combined.
• 9 Drizzle over top of chicken and vegetables.

Nutrition Info