You’re gonna love this simple Sheet Pan Chicken And Veggies Recipe!
I think the hardest question of the day for me is what’s for dinner?. Please tell me I’m not alone in this daily battle?! I feel like we make the same five meals over and over again each week. And when I get bored with our food, I also lose my drive for cooking. So I’ve been trying to experiment more often as well as find some easy recipes for days I don’t feel like cooking.
Simple Sheet Pan Chicken And Veggies Recipe
Well, the Simple Sheet Pan Chicken And Veggies Recipe I’m sharing today is a new staple in our home. Not only does it take very little effort. It tastes AMAZING! The kids can’t get enough of it and I can’t either.
1. Preheat oven to 350 degrees. 2. Grease a 12x18 sheet pan. 3. Place chicken pieces down the center of the pan. 4. Slice up potatoes and layer down one side of the chicken. 5. Open cans of green beans, drain off most of the juice, and layer down the other side. 6. Melt the butter and drizzle over the entire pan. 7. Sprinkle packet of Italian Dressing Mix over the top. 8. Cover the pan with aluminum foil. 9. Bake for 1 hour. 10. Remove foil. 11. Bake for 15 more minutes. 12. Serve immediately. This is a simple recipe to double or alter to your liking. If you prefer different vegetables, just substitute out. I serve this sheet pan meal with bread and it's a well-balanced meal that fills the belly well!
Serving Size: 1
Amount Per Serving:Calories: 567 Total Fat: 26g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 110mg Sodium: 221mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 6g Sugar: 3g Sugar Alcohols: 0g Protein: 30g
1. Preheat oven to 350 degrees.
2. Grease a 12x18 sheet pan.
3. Place chicken pieces down the center of the pan.
4. Slice up potatoes and layer down one side of the chicken.
5. Open cans of green beans, drain off most of the juice, and layer down the other side.
6. Melt the butter and drizzle over the entire pan.
7. Sprinkle packet of Italian Dressing Mix over the top.
8. Cover the pan with aluminum foil.
9. Bake for 1 hour.
10. Remove foil.
11. Bake for 15 more minutes.
12. Serve immediately.
This is a simple recipe to double or alter to your liking. If you prefer different vegetables, just substitute out.
I serve this sheet pan meal with bread and it's a well-balanced meal that fills the belly well!
Place the chicken down the center of the sheet pan.
The potatoes go on one side of the chicken. You can see here I used a couple of varieties. I prefer to have a variation for both flavor as well as eye appeal.
Green beans go down the other side. I drain most of the juice but keep a little to dump into the pan as it helps with moisture.
This Simple Sheet Pan Chicken And Veggies Recipe in and of itself is truly a full meal. However, I like to round it off with some biscuits. If you’re avoiding extra carbs, you can skip that part. But I just love my bread!
Do You Have To Buy a Whole Chicken?
I get asked this a lot and the answer is no. In fact, I often just purchase pieces of chicken already separated for this meal. It’s probably cheapest if you use a whole chicken and separate it yourself, but you can certainly just buy your favorite pieces of chicken for this meal.
What Kind of Potatoes to Use?
I like to purchase 2 different types of potatoes (mini potatoes and red potatoes) for variety and added color when I make this sheet pan meal. You can absolutely choose your favorite(s) to include. Even purple potatoes would be great with this sheet pan meal.
Tips For Cooking With Chicken
There are so many different meat choices available these days. But I’m sharing some of my top tips when you chose to cook with chicken.
I used to love chicken. Then, the company/brand I purchased from quit making chicken. They were my go-to for frozen tenderloins wasn’t available anymore either. I tried several other brands with no luck in finding a suitable replacement. It got to the point where I actually gagged at the thought of making a meal that contained chicken.
That is, until someone told me to buy fresh instead of frozen. The difference is HUGE! Fresh chicken tastes much better than all the frozen options I had been trying. So now I refuse to buy frozen chicken.
If you can find a local butcher rather than picking it up at the grocery store, it’s likely that chicken will taste even better as well.
Doneness Is Best Gauged By Temperature
I’m sure you’ve probably been told that chicken is fully cooked when the juices run clear, the meat is no longer pink, and the internal temperature has reached 165 degrees. Make sure to put the real focus on the temperature — that’s the safest indicator of doneness.
I used to frequently overcook and dry out my chicken in the past, desiring to make sure it was cooked all the way. Then I realized I should just spend a few dollars and get a digital meat thermometer. It’s made a big difference in my chicken!
Cover To Prevent Drying Out While Cooking
One thing that can ruin a meal quickly is dried out meat. The secret to perfectly baked chicken is covering it with a piece of tinfoil or parchment paper while cooking! I do like to remove for the final 15 minutes or so to get that darker color on top.
Shred Leftover Chicken Before Freezing
I love when I can get more than one meal from our chicken. So when there’s leftovers, we quickly shred before freezing. That makes it easier to thaw and use on a salad or to make a quick chicken taco.
Chicken Is Not Just For Special Occasions
There are so many great chicken recipes out there. It’s a very affordable meat, especially when you have a larger family to feed like mine. Make chicken a staple in your house!