COOKING AT HIGH ALTITUDES RECIPES

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ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING ...



Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking ... image

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 8

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
  • Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Nutrition Facts : Calories 290 , CarbohydrateContent 24 g, CholesterolContent 105 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 3 g, TransFatContent 0 g

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING ...



Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking ... image

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 8

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
  • Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Nutrition Facts : Calories 290 , CarbohydrateContent 24 g, CholesterolContent 105 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 3 g, TransFatContent 0 g

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ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING ...
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.
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Calories 290 per serving
  • Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
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