Golden Fig Fine Foods

Chicken & Veggies Sheet Pan Dinner

  • 4 bone in, skin on chicken breasts
  • 1 bell pepper, sliced
  • 1 onion or shallot, sliced
  • 1 sweet potato, peeled and sliced into rounds
  • 6 carrots (multi colored is fun!), peeled and cut into chunks
  • 2 C broccoli florets
  • 1 delicata squash, sliced into rounds
  • 1 pint cherry tomatoes (or 2 tomatoes, largely diced)
  • 8-10 basil leaves, chiffonade
  • 2 Tb avocado oil
  • 3 TbĀ Basil Balsamic
  • Kosher salt and pepper, to taste
  • 1 – 4 oz piece of chevre
  1. Preheat oven to 450 degrees.
  2. Line sheet pan with parchment paper.
  3. In a small jar, shake up balsamic vinegar, oil, salt, and pepper.
  4. In a bowl, toss all veggies with 75% of the vinaigrette.
  5. Take broccoli out and set aside (to add at a later time in the roasting process).
  6. Pour veggies on sheet pan.
  7. Put chicken in bowl, pour remaining vinaigrette on chicken and rub in to coat.
  8. Roast 1/2 hr.
  9. Add broccoli to sheet pan and roast another 10 minutes, or until chicken is cooked and veggies are tender.
  10. Plate veggies, slice chicken and plate next to veggies. Sprinkle basil and crumbled chevre over top. Serve hot.

*As seen on Twin Cities Live October 25, 2017

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