Harvest Sheet-Pan Chicken + Veggies

After a long day of work, there is nothing more annoying than having to whip up a healthy, nourishing, and actually satisfying meal. But with this harvest sheet-pan chicken and veggie meal, you'll have a great meal without having to actively cook and dirty a million pans and dishes.

Want the recipe? Andiamo!

INGREDIENTS:

• 8 organic bone-in skin-on chicken thighs

• 4 large sweet potatoes, skin on

• 6 large carrots, skinned

• 1 large yellow onion, sliced

• 4 large zucchini

• Pure extra virgin olive oil

• Seasonings of choice: I used salt, pepper, paprika, parsley, and garlic throughout

DIRECTIONS:

1. I like to prep the veggies and chicken hours before to ensure peak taste and crispiness. So these first few parts should be done hours before.

2. In a big bowl, add your washed and cleaned organic thighs. Drizzle with some olive oil and seasonings of choice. Mix well and coat the chicken before covering and setting in the fridge to marinate for at least 1-2 hours.

3. Now, time to prep the veggies: wash all of your veggies thoroughly and set aside. Start by skinning your carrots, then slicing them in mini circles.

4. Then, cut your large sweet potatoes in half and dice into little quarter-size pieces. Set the carrots and sweet potatoes aside in one tupperware together, covered in paper towels to absorb the moisture. This will not only remove some of the starches, but dry out the potatoes as you keep them refrigerated and thus make them crispier in the oven.

5. Take your zucchini, slice vertically in half, and then chop into half-moons. Cover these in a tupperware with a paper towel as well to absorb some moisture and set aside in the fridge. Let all of your veggies sit in the fridge to dry out for at least 1-2 hours in airtight containers.

6. Preheat your oven to 400 degrees Fahrenheit.

7. Time to season the veggies! I seasoned them all the same, drizzling with olive oil and seasoning with salt, pepper, light dash of paprika, parsley, and garlic + onion powder. Mix well and combine.

8. On one steel baking tray lined with parchment paper, evenly spread out your diced sweet potato and sliced carrots. On another large steel baking tray lined with parchment paper, add your zucchini, chicken, and freshly-sliced onion. I like to separate everything, but I added my onion throughout the tray here for the sake of space.

9. Place the sweet potato + carrot tray in the oven to cook about 20 minutes before adding your tray with the zucchini, chicken, and onion, as the potatoes and carrots will need more time to roast. I like to rotate the trays halfway through, and even mix up the potatoes a couple of time throughout to make sure they're cooking evenly.

10. After about 20 minutes, add your tray with your chicken, zucchini, and onion. Let both trays cook for about another 40-45 minutes. Make sure to check the internal temperature of your chicken (165-170 degrees Fahrenheit for bone-in chicken thighs, 165 degrees Fahrenheit if you choose to use chicken breasts).

11. Once both trays are done and cooked to your liking, remove and let sit for a minute before serving as you please. Buon Appetito!