I love how the rage is sheet pan cooking, and yet there are many foodies like myself who have been doing this forever. Really making a sheet pan dinner is just a super easy and don’t tell anyone, lazy way of cooking. Gee, throw everything onto a big pan, throw it into the oven and walk away. What could be easier than that? Talk about a one pan meal.
With making a sheet pan meal, you want to remember what veggie might cook fast and which might cook slower. You want to put the harder, longer cooking veggie onto the pan with you protein and add the faster cooking veggie later.
This yummy dish is made with my maple ginger sauce is not only tastey but super easy to make!
Maple Ginger Chicken and Veggie Sheet Pan Dinner
- 8-10 chicken pieces- legs, thighs or both
- 1 medium sweet potato or 2 carrots (peeled)
- 4-6 white/yellow potatoes
- 1 onion- sliced with end attached (optional)
- 2 c. your choice of broccoli, brussel sprouts, cauliflower, peppers
- One batch of Maple Ginger Sauce
Preheat oven to 350 degrees F.
For easier clean up, line a sheet pan with parchment paper. Chop potatoes and carrots approximately the same size (2 inch pieces) for even cooking time. Put into a large bowl with chicken, add 1/3 c. maple ginger sauce, and mix. Spread onto sheet pan. Place in the oven for 30 minutes.
After 30 minutes, put your onion, if using and other veggies into a bowl. Pour 1/4 c. of maple ginger sauce over your veggies and mix. Take sheet pan out of the oven and mix around your chicken and potatoes. Pour extra veggies onto your pan and bake for another 30 minutes. Everything should be ready by now, but make sure that the internal temperature of the chicken is at least 165 degrees F.
Use extra maple ginger sauce as a topping. Serves 4. Put any remaining in a sealed container, in the fridge for up to 3 days.
