Go Back

Sheet Pan Marinated Chicken and Veggies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 Servings
Ingredients Method

Ingredients
  

  • For marinade:
  • ¼ cup Olive Oil
  • ¼ cup Balsamic Vinegar or any other vinegar
  • ⅛ cup Soy Sauce low sodium
  • ⅛ cup Worcestershire sauce
  • 2 Tbsp Lemon Juice
  • ⅓ cup brown sugar
  • 1 Tbsp Dijon Mustard
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tsp Garlic Powder
  • 1.5 lbs Chicken Breasts or Thighs boneless
  • 2 cups Rainbow Carrots sliced
  • 2 cups Green Beans trimmed
  • 1 lb Red Potatoes quartered or smaller (about 3-4 potatoes)
  • 2 cloves Garlic minced
  • Olive Oil
  • Salt
  • Pepper
  • Italian Seasoning

Method
 

  1. Place chicken in an airtight container or bag. Mix all marinade ingredients in a bowl and pour over the chicken. Allow to marinate in the refrigerator for at least 2 hours or up to 24 hours.
  2. Once ready to cook, preheat oven to 425° F.
  3. In a medium bowl, toss potatoes in oil and season with salt, pepper, minced garlic, and Italian seasoning. Place on a baking sheet.
  4. Place chicken on the same baking sheet and bake for 25-35 minutes or until chicken is cooked through to 165° F and potatoes are tender and crispy. Once chicken is cooked through, remove from oven and allow to rest for 5 minutes.
  5. Then, in a medium bowl, toss sliced carrots and green beans with oil and season with salt and pepper. Place on another baking sheet and bake on the bottom rack for 25-30 minutes or until tender.
  6. Serve and enjoy!