By Sonali Goel
Sheet Pan Chicken with Veggies and Chimichurri Sauce
1 step
Prep:10minCook:45min
This flavorful chicken and veggie recipe is a great sheet pan meal that the whole family will love.
Updated at: Thu, 17 Aug 2023 09:01:27 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
9
Low
Nutrition per serving
Calories403.7 kcal (20%)
Total Fat19 g (27%)
Carbs21.6 g (8%)
Sugars0.1 g (0%)
Protein35.2 g (70%)
Sodium383 mg (19%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 425°F. On an 18x13-inch rimmed sheet pan, spread out all the frozen vegetables in an even layer, breaking up any large pieces of broccoli or cauliflower, if using. Drizzle with 1 tbsp oil. Season with salt and pepper. Toss to combine. Toss the chicken thighs with 1 tbsp oil, garlic salt, and pepper. Add to sheet pan on top of frozen veggies. Roast on middle rack for 45–55 min., until chicken has reached an internal temp of 165°F. Meanwhile, prepare the chimichurri sauce. To a food processor or blender, add the parsley, mint, vinegar, garlic, oregano, and crushed red pepper. Season with salt and pepper. Blend until herbs are broken down. Add remaining 3 tbsp oil and 1 tbsp water, and pulse until everything is combined. Taste, adjusting seasoning if needed. Spoon sauce over chicken and vegetables to serve.
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