Chicken & Fall Veggies Sheet Tray
Very easy
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Hannah
Hannah

Chicken & Fall Veggies Sheet Tray

Preparation

10 minutesPrep time

Plate

40 minutesCook time

Calorie

908 cal.Per serving

Ingredients for 1

Chicken thighs (bone-in, skin on)

1

Chicken thighs (bone-in, skin on)

Fingerling potatoes

1/2 lb

Fingerling potatoes

Carrots (fresh)

1

Carrots (fresh)

Butternut squash

1/4

Butternut squash

Yellow onion

1/4

Yellow onion

Italian seasoning

1 tbsp

Italian seasoning

Utensils

Oven, Sheet Tray, Knife

recipe

  • Step 1
    Preheat the oven to 400°F. Peel & dice the butternut squash.
  • Step 2
    Peel & dice the carrot.
  • Step 3
    Peel & slice the onion.
  • Step 4
    Clean & halve the baby potatoes.
  • Step 5
    Line a sheet tray with foil & drizzle some oil. Add the chicken thighs to one side of the sheet. On the other side, add carrots, potatoes, onions & butternut squash. Drizzle with olive oil. Season with salt, pepper & Italian seasoning. Toss to evenly coat.
  • Step 6
    Roast in the oven at 400°F for 35-40 min, or until everything is fully cooked. Serve & enjoy!