Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette

🧂 Ingredients

• 4 boneless skinless chicken breasts

  or 8 bone-in chicken thighs
• 3 cups baby red potatoes

  washed and quartered
• 1 bunch fresh asparagus

  use top four inches and discard stalk
• 3 cups butternut squash

  cubed
• 1 1/2 cups petite baby carrots
• 1 red bell pepper

  chopped
• 1/2 red onion

  chopped
• 2 cups cauliflower florets
• 1/3 to 1/2 cup olive oil

  or avocado oil, divided use
• 1 tbsp. lemon juice
• 4 tbsp. lemon zest

  finely grated
• 2 cloves garlic

  minced
• 1 tbsp. fresh rosemary

  minced
• 1 tbsp. fresh thyme

  minced
• 1 tbsp. fresh marjoram

  minced
• 1/8 tsp. dried dill weed

  (or about 3/4 teaspoon fresh)
• 1 1/2 tsp. sea salt
• 1 tsp. ground black pepper

Instructions

• 1 Line a full sheet pan with parchment paper.
• 2 Spray with olive oil cooking spray.
• 3 Arrange chicken breasts, potatoes, butternut squash, asparagus, cauliflower,
  carrots, bell pepper and onion over top of parchment paper.
• 4 Drizzle vinaigrette over top of chicken and vegetables.
• 5 Bake at 400° approximately 60-75 minutes or until chicken is cooked through and
  veggies are tender.
• 6 Preheat oven to 400°.
• 7 In a small bowl, whisk together olive oil, lemon juice, zest, garlic, rosemary,
  thyme, marjoram, dill weed, salt and pepper.
• 8 Set aside; use in recipe as directed above.

Nutrition Info