Chicken & Fall Veggies Sheet Tray

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Cozy fall food to really boost your mood! Give it a try!

Hannah
Hannah
712

10 minutes

Prep time

40 minutes

Cook time

945 cal.

Per serving

Utensils

Oven, Sheet Tray

recipe

Butternut squash

Step 1

Preheat the oven to 400°F. Peel & dice the butternut squash.

Carrots (fresh)

Step 2

Peel & dice the carrot.

Onion (yellow)

Step 3

Peel & slice the onion.

Potatoes (baby)

Step 4

Clean & halve the baby potatoes.

Chicken thighs (bone-in, skin on)
Carrots (fresh)
Butternut squash
Potatoes (baby)
Onion (yellow)

Step 5

Line a sheet tray with foil & drizzle some oil. Add the chicken thighs to one side of the sheet. On the other side, add carrots, potatoes, onions & butternut squash. Drizzle with olive oil. Season with salt & pepper, then toss to evenly coat.

Step 6

Roast in the oven at 400°F for 35-40 min, or until everything is fully cooked. Serve & enjoy!

Nutrition facts

View nutritional information

Energy945 cal.
Fat44 g
Carbohydrates109 g
Protein41 g
Fiber11 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Chicken & Fall Veggies Sheet Tray" contains 945 Energy, 44 g of Fat, 109 g of Carbohydrates, 41 g of Protein, 11 g of Fiber.

Chicken & Fall Veggies Sheet Tray
Very easy