Chicken and Veggies in a Pan

By Lydia Wallie, Nutrition Director

Prep Time: 10-20 minutes

Cook Time: 30-35 minutes

Servings: 3-6

Ingredients

  • 6 Chicken Thighs

  • 1 cup Green Beans

  • 2 Carrots

  • 2 Potatoes (or Sweet Potatoes)

  • 3 cloves Garlic

  • 2 tbsp Extra Virgin Olive Oil (or other oil)

  • 1 Lemon 

  • Spices:

    • 1 tbsp Italian Seasoning

    • 1 tsp Himalayan Salt

    • 1/4 tsp Ground Black Pepper

Directions

Preheat the oven to 400 degrees.

  1. Cover a sheet pan with parchment paper (saves on cleanup time).

  2. Trim the ends of the green beans and cut them into 1-2 inch pieces.

  3. Cut the carrots to less than 1/4 inch thick coins.

  4. Cut the potatoes into cubes around 3/4 inch wide.

  5. Smash the garlic cloves and take off the skins. Dice into small pieces.

  6. Place the chicken thighs and vegetables onto the parchment paper. Drizzle on the olive oil and squeeze the lemon juice from the lemon on top of the chicken and vegetables. Add the spices to the pan and mix all the ingredients together with your hands.

  7. Bake at 400 degrees for 30-35 minutes.

Notes:

  • You can also bake at 375 degrees for 45 minutes. Either method works.

  • Other vegetable options can be substituted.

  • If you want to speed up the prep process, you can opt for frozen, already chopped vegetables.

Crystal JuarezComment