Sheet Pan Chicken with Summer Veggies
This Sheet Pan Chicken with Summer Veggies is the perfect summer meal. It's easy to put together, cooks up all at once, and is customizable and scalable.
Servings 4 people
Ingredients
- 2 zucchini cut into coins
- ½ pound asparagus
- ½ pound cherry tomatoes
- 1 pound baby potatoes halved
- 1 small red onion cut into large wedges
- 4 chicken breasts boneless, skin on
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- pepper to taste
- 2 tablespoon olive oil extra virgin
Instructions
- Preheat oven to 425 degrees.
- Toss all the ingredients with the olive oil and seasonings. Place on a baking sheet and roast for 30 minutes.
Notes
We recommend organic ingredients when feasible.