Holy sheet-pan, THAT was EASY!!! I recently discovered the world of sheet pan cooking and all its glory! I like to think of myself as trendy, but I had no idea this was a “thing.” If a quick, healthy and delicious, family-friendly meal, that won’t leave you with a mountain of pots and pans to clean, fits your style, then give this Italian Roasted Chicken recipe a try! It’s so easy, anyone can pull off this look.
Ingredients:
4 Boneless Chicken Breasts
1 – 1.5lbs Yukon Gold Potatoes, cut in half
2 Zucchini, Cut into 2″ Wedges
1 Pint Cherry Tomatoes
2 Tbsp Italian Seasoning
1/2C Olive Oil and More for the Pan
1 Lemon, Juiced
Salt and Pepper to taste
Directions:
1. Preheat oven to 475 degrees
2. Add olive oil to sheet pan and rub around for full coverage
3. Place one piece of chicken in ziplock baggie and pound until even thickness…repeat with remaining chicken (TIP: even thickness will cook chicken more evenly)
4. Place chicken on sheet pan
5. Generously salt and pepper the chicken
6. Make marinade
7. Pour 1/3 marinade on chicken, make sure to cover both sides
8. Place cut potatoes in bowl, add remaining marinade and toss to coat
9. Add to potatoes to pan around chicken (TIP: don’t crowd because the potatoes will steam and not crisp up)
10. Bake in oven for 15 minutes at 475 degrees
11. While chicken is cooking, cut zucchini and tomatoes and add to remaining marinade in bowl…toss to coat
12. Take chicken out of oven, flip over and add zucchini and tomatoes to pan
13. Lower oven temp to 400 degrees and cook for ~15 minutes, or until chicken is done (165 degrees)
Serve immediately
Marinade:
2 Tbsp Italian Seasoning
1/2 C olive oil
Juice of one lemon
Whisk!
Be Healthy & Enjoy!
Coach Flawesome 👩🏻🍳
https://flawedandfunny.com
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