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Roast Chicken Sheet Pan Dinner

228

  • Prep Time10 mins
  • Total Time45 mins
  • Makes4 servings
Roast Chicken Sheet Pan Dinner

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 3 medium carrots, halved lengthwise

  • 2 medium onions, cut into wedges

  • 500 g new potatoes, unpeeled and large ones halved

  • 6 garlic cloves, crushed and peeled

  • 2 tbsp canola oil, divided

  • 1 1/2 tsp herbes de Provence, divided

  • 1/2 tsp salt, divided

  • 1/4 tsp pepper, divided

  • 4 skin-on chicken legs, (1 kg)

  • 1 lemon, halved

Instructions

  • PLACE a rimmed baking sheet in oven and preheat oven to 450F.

  • TOSS vegetables and garlic with 1 tbsp oil, 1/2 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper in a large bowl.

  • DRIZZLE chicken with remaining 1 tbsp oil, then sprinkle with remaining 1 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper. Remove hot baking sheet from oven. Place chicken skin-side up on sheet and scatter veggies and lemon around it. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165F, about 35 min.

  • CUT chicken into 8 pieces. Serve with roasted vegetables and lemon.


Nutrition (per serving)

Calories 496, Protein 37g, Carbohydrates 36g, Fat 23g, Fibre 5g, Sodium 482mg.
Excellent source of vitamin A.

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