Sheet Pan Chicken and Veggie Dinner

4.50 from 8 votes
Course Main Dish
Servings 4

Ingredients
 

  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon ground ginger
  • Pinch cayenne pepper
  • 4 thyme sprigs
  • 1 pound boneless skinless chicken breasts
  • 6 rainbow carrots sliced
  • 1 bunch asparagus trimmed and cut into 3-inch pieces
  • 1 sweet potato peeled and cut into 1/2 inch chunks
  • 5 baby red potatoes quartered, white part sliced
  • 1/2 pound brussels sprouts
  • 1 red onion sliced
  • 4 cloves garlic crushed
  • 3 tablespoons avocado oil or extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a small bowl, combine all the herbs and spices and set aside.
  • In a large bowl, toss together all the vegetables until well mixed. Spread them on three-quarters of the baking sheet. Place the chicken breasts on the other quarter of the sheet.
  • Drizzle the veggies and chicken with oil, and season with salt and pepper.
  • Pour the spice mix over veggies and chicken and toss to coat and add the thyme sprigs. Bake for 25 to 30 minutes until chicken is fully cooked through.
Kid Hack? Prep tip? Notice an error? Let us know in the comments! (just want to show your love? Rate the recipe by clicking the stars at the top!)