Sheet Pan Chicken & Veggies

ONE pan, MANY MANY veggies. YUMMY!

Ingredients

  • 3 pounds boneless, skinless chicken thighs - cut into chunks
  • 2 sweet potatoes - peeled and chopped
  • 4 carrots - peeled and chopped
  • 1 red pepper - chopped
  • 1 yellow pepper - chopped
  • Corn kernels from two stalks of corn
  • 3 cloves garlic - chopped
  • 1 small red onion - chopped
  • Salt and pepper - to taste
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano
  • 2 tablespoons extra virgin olive oil
  • 1 (5 oz.) package of Olivia’s Organics Baby Spinach or Baby Kale (or both)

Preparation

  • Preheat oven to 400 degrees F.
  • Place the first 8 ingredients on a large sheet pan (the larger the better), season with salt and pepper and the fresh herbs, drizzle with olive oil and toss all together. 
  • Bake in oven for approximately 40 minutes. Remove pan from oven and stir in spinach or kale. Place back into the oven and bake for another 5 to 10 minutes.

Categories: Entree, Spinach