Thursday, August 18, 2022
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Sheet Pan Hen and Veggies


Sheet pan hen & veggies is a straightforward meal that’s good for these hectic weekday nights.

Juicy hen thighs are baked with savory veggies in a seasoned garlic, balsamic vinegar, and honey sauce till they’re tender and golden crisp. This hearty recipe is a full meal deal in a single pan!

One-Pan Scrumptious Dinner!

Roast hen thighs are considered one of our all-time favorites, they’re really easy to make and keep so juicy whereas we love the convenience of sheet pan meals.

  • Crispy pores and skin and juicy meat, this can be a sheet pan hen dinner that can make everybody glad.
  • Prep it, set it, and neglect it! Sheet pan dinners save time and clear up.
  • Nice for when firm is coming, put together prematurely and take to a picnic or potluck.
  • Leftovers are nice for fast dinners, roasted veggie salads, or energizing workday lunches.

Serve with cucumber tomato salad or a tossed salad. Don’t neglect a facet of dinner rolls and an uber- simple cobbler for dessert.

Sheet Pan Chicken and Veggies ingredients with labels

Substances for Sheet Pan Hen & Veggies

CHICKEN: We love bone-in hen thighs since they’re naturally so juicy and flavorful. Hen legs and drumsticks may even style nice!

  • Bone-in hen thighs want about 30-35 minutes and are our favourite alternative for this sheet pan hen recipe.
  • If utilizing bone-in hen breasts (aka break up hen breasts), begin the hen about 10 minutes earlier than including the greens to the pan, they’ll want a bit longer (45 minutes) as they are typically bigger.
  •  Boneless breasts solely want 20-22 minutes so they need to be added to the sheet pan later.

VEGGIES: We use a comfy mixture of acorn squash, potatoes, pink onions, and Brussels deliver coloration, texture, and taste to this dish.

Mushrooms, zucchini, inexperienced beans, and child carrots may also be added (if utilizing bell pepper or zucchini, they are often added over the last quarter-hour of cooking time). Swap acorn squash for candy potatoes when you’d like.

SEASONINGS: This primary candy and savory seasoning combine enhances each the hen and veggies, however different DIY blends will make hen veggies a brand new dish each time! Add your individual favourite flavors like a splash of recent lemon juice or a sprinkle of thyme.

bowls of ingredients to make Sheet Pan Chicken and Veggies

Methods to Make Sheet Pan Hen and Veggies

  1. Put together the veggies (as per the recipe beneath).
  2. Place the hen thighs on a baking sheet. Brush with oil and seasonings.
  3. Toss the greens (besides Brussels) with ⅔ of the seasoning combine. Organize on the pan.
  4. Roast including the Brussels sprouts within the final quarter-hour of cooking.

PRO TIP: Sprinkle on a bit of parmesan cheese when you’d like!

Sheet Pan Chicken and Veggies before cooking

Ideas and Swaps

  • This cooks at a excessive temperature to crisp the hen pores and skin and caramelize the veggies.
  • Use a big sheet pan so it isn’t overcrowded, or use two smaller sheet pans.
  • Line the pan with parchment for simple clear up.
  • Veggies that prepare dinner quicker (like broccoli florets, bell peppers, cherry tomatoes, and zucchini) might be added over the last 15-20 minutes.
  • Garnish with a sprinkle of parm (earlier than broiling) or recent parsley.

Sheet Pan Chicken and Veggies baked on a baking sheet

Storing Leftovers

Preserve leftover sheet pan hen and veggies in an air tight container within the fridge for about 4 days. Microwave leftovers or air fry till heated via. Freeze leftovers in single parts in zippered baggage for as much as 2 months and thaw within the fridge earlier than reheating.

Love Your Leftovers

  • Make it a Meal: Take away the hen from the bone and chop the veggies, combine leftovers into rice or quinoa that has been cooked in hen broth. Sprinkle with feta cheese. Brown rice or wild rice are nice additions too.
  • Function a Facet: Chop the veggies into bite-sized items and place in a skillet and panfry in a bit of little bit of oil till heated via. Serve with a little bit of honey mustard for dipping.

Extra Sheet Pan Dinners

Did you make these Sheet Pan Hen and Veggies? You’ll want to go away a score and a remark beneath! 

Hen and Greens

This one-pan surprise is such a straightforward meal, loaded with seasoned hen & veggies all baked collectively till completely tender.


Observe Spend with Pennies on Pinterest

  • Preheat oven to 450°F. Line a baking pan with parchment paper if desired.

  • Mix the seasoning combine in a small bowl.

  • Minimize the acorn squash in half from prime to backside. Scrape out any seeds and lower into ½-inch slices.

  • Place the hen thighs, pores and skin facet up, on a big baking sheet. Evenly brush the hen pores and skin with olive oil and season the hen thighs with paprika, garlic powder, and ½ teaspoon every salt & pepper.

  • Place the potatoes, onion, and squash in a big bowl. Toss with ⅔ of the seasoning combine. Organize the greens across the hen.

  • Bake quarter-hour. In the meantime, toss the brussels sprouts with the remaining seasoning combination.

  • After quarter-hour, flip the squash over, stir the potatoes and add the brussels sprouts to the pan.

  • Roast for a further quarter-hour or till greens are tender and the hen reaches 165°F. Broil for two minutes if desired.

  • This cooks at a excessive temperature to crisp the hen pores and skin and caramelize the veggies.
  • Use a big sheet pan so it is not overcrowded, or use two smaller sheet pans.
  • Line the pan with parchment for simple clear up.
  • Veggies that prepare dinner quicker (like bell peppers and zucchini) might be added over the last quarter-hour.

Hen Swaps:

  • Bone-in hen thighs want about 30-35 minutes cooking time.
  • Bone-in hen breasts want about 40-45 minutes cooking time (they’re bigger) so begin the hen about 10 minutes earlier than including the greens to the pan.
  •  Boneless breasts solely want 20-22 minutes so they need to be added to the sheet pan later.

Energy: 486, Carbohydrates: 35g, Protein: 25g, Fats: 29g, Saturated Fats: 7g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 14g, Trans Fats: 1g, Ldl cholesterol: 126mg, Sodium: 698mg, Potassium: 1234mg, Fiber: 5g, Sugar: 3g, Vitamin A: 934IU, Vitamin C: 57mg, Calcium: 89mg, Iron: 3mg

(Vitamin data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.)

Course Hen, Dinner

Delicacies American

cooked Sheet Pan Chicken and Veggies with writing
top view of cooked Sheet Pan Chicken and Veggies with writing
close up of Sheet Pan Chicken and Veggies with a title
Sheet Pan Chicken and Veggies cooked in the pan with writing



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