Try this 30 Minute Sheet Pan Chicken with Veggies recipe, or contribute your own.
Suggest a better descriptionPreheat your oven to 450 degrees and begin by making the sauce***
In a food processor or high speed blender, add the softened dates and 2 Tbsp water and process/blend to a paste. Add the remaining sauce ingredients until combined.
Coat chicken on both sides with the sauce and arrange on parchment or foil lined large baking sheet
Toss potatoes with 1/2 tbsp olive oil or other cooking fat and sprinkle with 1/4 tsp salt, black pepper to taste. Arrange in single layer on baking sheet apart from chicken
Roast the chicken and potatoes in the preheated for 10 mins, meanwhile toss the remaining veggies with 2 tbsp cooking fat and sprinkle with remaining 1/4 tsp salt and pepper to taste
After 10 minutes, arrange these veggies on baking sheet around chicken and potatoes (they'll cook down quickly) and return to oven (near bottom) to roast 10-15 more minutes, turning chicken once to evenly cook and gently stirring the veggies and potatoes.
Put under the broiler for last 2-5 minutes or so to brown chicken and veggies to your preference. Serve and enjoy! Refrigerate leftovers in a sealed container for up to 4 days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (692g) | ||
Recipe Makes: Servings | ||
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Calories: 821 | ||
Calories from Fat: 244 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 564.7mg | 174 % | |
Sodium 699.1mg | 24 % | |
Potassium 1607.5mg | 42 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 0.8g | ||
Protein 134.3g | 192 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 821
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