Sheet Pan Chicken â??n Root Vegetables

Name: Sheet Pan Chicken â??n Root Vegetables
Ingredients: 3 tablespoons finely chopped fresh oregano leaves (about 1/3 cup) *or 1 tablespoon dried; 2 tablespoons minced fresh dill (about 1/4 cup dill sprigs) *or 2 teaspoons dried; 2 teaspoons lemon zest; Â 1/4 cup fresh lemon juice; 4 cloves garlic, crushed; 1/2 teaspoon kosher salt, or as desired; 1/8 teaspoon coarse pepper, or as desired (I didnât use); 1 1/2 tablespoons olive oil; 4 boneless skinless chicken breast halves (about Â 1/2 pound each); 1 large onion; 4 medium carrots, peeled; 2 medium sweet potatoes, peeled; 3 medium golden beets, trimmed (no need to peel); 6 baby yellow or red potatoes; 1 large delicata squash (or medium winter squash of your choice); 1 lemon, halved; 2 tablespoons olive oil, divided; Kosher salt; Coarse pepper as desired (I didnât use); 1 lemon, cut into slices

Sheet Pan Chicken ân Root Vegetables was pinched from <a href="http://www.mealplanmaven.com/recipes/sheet-pan-chicken-n-root-vegetables/" target="_blank">www.mealplanmaven.com.</a>

"So have you jumped on the â??sheet panâ? bandwagon yet? With schedules busier than ever these days, I receive lots of requests for one pan or one pot dinners that are flavorful, kiss food boredom away and most importantly-can be prepped ahead. I thought, what if I could create a dish that could be used as a template with mix and match ingredients chosen according to the season, family taste preferences or whim? I have to sayâ?¦this dish is it! Simply, marinate the chicken and prep the vegetables ahead. Then just pop the pans into the oven and in about 45 minutes, this hearty colorful one pan dinner can be on your table. And with minimal clean-up to boot! We have made this dish on several occasions, each time switching up the proteins and veggies. A real keeper for sure!Recipe Adapted from: Make-It-Mine Sheet Pan Dinner via Better Homes and Gardens Special Interest Publications (Spring 2016), p. 108Yield: about 4 servings..."

INGREDIENTS

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3 tablespoons finely chopped fresh oregano leaves (about 1/3 cup) *or 1 tablespoon dried

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2 tablespoons minced fresh dill (about 1/4 cup dill sprigs) *or 2 teaspoons dried

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2 teaspoons lemon zest

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Â 1/4 cup fresh lemon juice

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4 cloves garlic, crushed

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1/2 teaspoon kosher salt, or as desired

•

1/8 teaspoon coarse pepper, or as desired (I didnât use)

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1 1/2 tablespoons olive oil

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4 boneless skinless chicken breast halves (about Â 1/2 pound each)

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1 large onion

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4 medium carrots, peeled

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2 medium sweet potatoes, peeled

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3 medium golden beets, trimmed (no need to peel)

•

6 baby yellow or red potatoes

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1 large delicata squash (or medium winter squash of your choice)

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1 lemon, halved

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2 tablespoons olive oil, divided

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Kosher salt

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Coarse pepper as desired (I didnât use)

•

1 lemon, cut into slices

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