Sheet Pan Rosemary Chicken
Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 pint grape tomatoes
- 2 small yellow squash, sliced
- 1 (8-oz) pkg cremini mushrooms
- 1 small red onion, cut into wedges
- 5 sprigs fresh rosemary
- 3 Tbsp olive oil, divided
- 1 Tbsp Dijon mustard
- 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ¾ lb boneless, skinless chicken thighs
- 1 Tbsp chopped fresh rosemary
- 1 tsp dried oregano
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Place broccoli, tomatoes, squash, mushrooms, onion, and rosemary sprigs on a large rimmed baking sheet lined with foil.
- Whisk together 2 Tbsp oil, mustard, vinegar, garlic, and ¼ tsp each salt and pepper in a small bowl. Drizzle over vegetables; toss.
- Sprinkle chicken with chopped rosemary, oregano, and ¼ tsp each salt and pepper; drizzle with 1 Tbsp oil. Nestle chicken into vegetables.
- Bake 25 to 30 minutes or until vegetables are crisp-tender and chicken is done. Sprinkle with cheese after 20 minutes.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
402
|
402
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 32 | 32 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 775 | 775 |
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