Sheet Pan Garlic Chicken and Veggies
Description
This one pan chicken and vegetable dinner is a quick meal that can be prepared on those busy work nights. It's loaded with flavor and has lots of crispy veggies and chicken.
Ingredients
1/2 T. dried chives
1 t. salt
1 T. onion powder
1 t. black pepper
1/4- 3/4 c. extra virgin olive oil, divided (less oil can be used-just make sure that everything is coated and pan is greased)
2 lb. chicken, cut into tenders
3 T. minced garlic
1 oz. package onion soup mix
1 c. asparagus spears, cut in halves
1 c. sliced carrots, cut into sticks
1 c. sliced zucchini, cut into spears
1 c. Brussels sprouts, cut into halves
1 c. green beans
1 c. sliced white mushrooms
Directions
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Preheat oven to 400 degrees.
In a small bowl, mix together dried chives, salt, onion powder and black pepper.
In a large bowl, add chicken, 1/4 - 1/2 c. olive oil and seasonings from above. Stir to coat well. Place in refrigerator for 15 minutes to marinate.
In a large bowl, add prepared vegetables and mushrooms, 1/4 c. olive oil, minced garlic, and onion soup mix packet; stir well.
Spread out veggies on baking sheet to form one layer. Place chicken on top of veggies.
Bake 30 minutes or until chicken reaches an internal temp of 165 degrees. Cooking time will depend on how thick the chicken has been cut.
Optional: To brown and crisp, broil sheet pan with chicken and veggies on high for 2-3 minutes, watching closely.
6 servings.