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Sheet Pan Chicken and Veggies
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Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies

with Tray Bake Veg

Fall favourites combine in one easy sheet-pan dinner extravaganza! Roasted apples, squash and red onion form the base for succulent chicken. A sprinkling of nuts and cranberries ties this sweet-savoury dinner together!

Tags:
Sheet Pan
Quick Prep
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

1 unit

Gala Apple

170 g

Butternut Squash, cubes

56 g

Red Onion, sliced

7 g

Thyme

1 tbsp

Garlic Puree

28 g

Pepitas

¼ cup

Dried Cranberries

2 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream

(Contains Milk)

300 g

Yellow Potato

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate69 g
Sugar27 g
Dietary Fiber8 g
Protein50 g
Cholesterol155 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Whisk
Measuring Cups

Instructions

Roast veggies
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut apple into 1-inch pieces. Cut potatoes into 1-inch pieces. Add squash, potatoes, apples and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown, 24-25 min. (NOTE: Stir veggies before adding chicken and pepitas to the sheet in step 3.)

Season and sear chicken
2

While veggies roast, strip 1/2 tbsp of thyme leaves (dbl for 4 ppl) from stems. Pat chicken dry with paper towels. Season with salt, pepper and half the thyme. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.

Finish chicken
3

Remove the pan from heat. Transfer chicken to the baking sheet with veggies, placing chicken on top. Sprinkle pepitas over veggies. Roast in the middle of the oven until squash is tender and chicken is cooked through, 10-12 min.**

Make garlicky pan gravy
4

While chicken and veggies roast, heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, garlic puree and remaining thyme. Cook, stirring often, until fragrant, 1-2 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 3-4 min. Remove the pan from heat, season with salt and pepper, then whisk in sour cream.

Finish and serve
5

Divide chicken and veggies between plates. Spoon pan gravy over top. Sprinkle with cranberries.