Chicken and Root Vegetable Sheet Pan Dinner
A perfect choice when you want a satisfying, one-pan meal that needs very little oversight and results in very few dishes to clean. This is a simple variation on the Roasted Root Vegetables from Always Delicious page 214. 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.
Ingredients
- 4-6 chicken leg quarters (leg and thigh), with skin and bone
- 4-6 cups root vegetables, cut into large chunks (onion, carrot, rutabaga, parsnip, celeriac, kohlrabi, etc.)
- 2-3 cups cooked chickpeas or other beans (optional)
- 1/3 cup Mustard Vinaigrette (Always Hungry? pg. 264)
- salt and pepper, to taste
Instructions
- 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 evenly onto a large baking sheet or into a shallow baking pan, then lightly sprinkle the chicken with salt and pepper.
- Roast for 45 minutes to an hour 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 Variation: Add chunks of sweet potato or winter squash as slow carb veggies or serve over leftover grain in addition to the beans and dessert.