Chicken and Summer Vegetable Sheet Pan Dinner
Chef Dawn Ludwig
Roasting like this takes less oversight than a grill and brings all the flavor you need for a perfect summertime feast. Try this with other sauces that you love as well. This is a simple variation on the Roasted Summer Vegetables from Always Delicious page 215. While I love the Mustard Vinaigrette because it’s the easiest sauce to make, you can also create interesting flavor profiles with some of our other sauces like a Basil Walnut Pesto, Always Delicious page 297 or even a Spicy Asian Marinade, Always Delicious page 294.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course, Meat
Cuisine American
- 4-6 chicken leg quarters (leg and thigh) with skin and bone
- 6 cups summer vegetables such as zucchini, cauliflower, bell peppers (any color), broccoli, eggplant, onions, mushrooms, asparagus, etc.
- 2-3 cups cooked chickpeas or other beans (optional)
- ⅓ cup Mustard Vinaigrette (Always Hungry? page 264)
- salt and pepper, to taste
Preheat oven to 375°F. Use roast setting if available.
Toss the chicken and vegetables with the Mustard Vinaigrette, lifting the chicken skin to get the sauce underneath.
Spread chicken evenly onto a large baking sheet or into a shallow baking pan, then lightly sprinkle with salt and pepper.
Roast for 20 to 25 minutes. Add the vegetables to the pan, then cook another 20 to 25 minutes or until the chicken is done throughout and the juices run clear.
If you chose not to add beans to the sheet pan, serve with fruit (slow carb) for dessert and perhaps a bit of cream if you need extra fat.
Phase 2: Add diced sweet potato or butternut squash as slow carb veggies or serve over leftover grain in addition to the beans and dessert.
Nutrition (Full Meal - Phase 2 ingredients, Phase 1 ratios)
Serve each person 1 chicken leg quarter and 1.5 cups summer vegetables. Serve over 1/3 cup cooked beans of choice (alternatively, roast the beans on the pan with the chicken and vegetables). For dessert, enjoy 1/2 cup blueberries.
Fat: 48%
Carbohydrates: 24%
Protein: 28%
Calories: 590
Nutrition (Full Meal - Phase 2 ingredients, Phase 1 ratios)
Serve each person 1 chicken leg quarter and 1.5 cups summer vegetables. Serve over 1/2 cup cooked quinoa. For dessert, enjoy 1/2 cup blueberries.
Fat: 48%
Carbohydrates: 26%
Protein: 26%
Calories: 620