Chicken & Fall Veggies Sheet Tray

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Cozy fall food to really boost your mood! Give it a try!

Hannah
Hannah
234

10 minutes

Prep time

40 minutes

Cook time

945 cal.

Per serving

Utensils

Oven, Sheet Tray

recipe

Butternut squash

Step 1

Preheat the oven to 400°F. Peel & dice the butternut squash.

Carrots (fresh)

Step 2

Peel & dice the carrot.

Onion (yellow)

Step 3

Peel & slice the onion.

Potatoes (baby)

Step 4

Clean & halve the baby potatoes.

Chicken thighs (bone-in, skin on)
Carrots (fresh)
Butternut squash
Potatoes (baby)
Onion (yellow)

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, then 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!

Nutrition facts

Average estimated amount for one serving

Energy945 cal.
Fat44 g
Carbohydrates109 g
Protein41 g
Fiber11 g

On average, one serving of the recipe "Chicken & Fall Veggies Sheet Tray" contains 945 Energy, 44 g of Fat, 109 g of Carbohydrates, 41 g of Protein, 11 g of Fiber.

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Chicken & Fall Veggies Sheet Tray
Very easy