Sheet pan dinners are great! Fairly quick, you only mess up one pan and nothing to really babysit. Plus you can really use your imagination.
I had chicken legs, tons of basil from the garden, potatoes in the pantry and zucchini in the fridge. I grabbed those as well as an onion and some spices and boom! Dinner was going. Here is what I did…
1.5 lbs potatoes cut into bite sized pieces
4 medium zucchini (you can use less, I just used what I had. You can also mix in yellow squash.) Cut into chunks.
Handful of grape tomatoes
1 onion sliced in chunks
Enough chicken legs for your family
2 teaspoons garlic powder or 3-4 cloves minced
1 teaspoon each salt and pepper (or to taste)
Fresh basil, 1 handful slivered
Preheat oven to 400. Arrange cut veggies on a sheet pan lined with parchment paper. Drizzle 2 teaspoons of olive oil over the veggies (use more if needed to coat). Sprinkle with most of the spices and toss. Arrange the chicken legs on top. Spray or use a pastry brush to thinly coat in olive oil. Use the remaining salt, pepper, garlic and basil. Bake for approximately 40 minutes. Note oven temps and chicken sizes vary, so check with a meat thermometer as to not over cook. This will make the zucchini and tomatoes a little mushy, so if you prefer firmer veggies, cook those in a separate pan and put in oven about 15 minutes after the chicken, potatoes and onion.
This is easy to alter. Brussel sprouts would be so good with this as well.
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