Sheet pan dinners are all the rage. Easy to prepare and clean up. Plus who doesn't love roasted vegetables? Sometimes I find that the meat "leaks" and the veggies end up a bit soggy. My solution is to use two pans - veggies on one and meat on a smaller pan. Yes, I have to clean another pan but I think it is worth it.
Roasting veggies can be a bit tricky. Some veggies take longer to cook than others. Generally, the more water content a veggie has the faster it will cook. You can handle this in two ways - smaller pieces for the more dense veggies - like carrots, potatoes, Brussel sprouts and larger pieces of veggies with more water like broccoli. Veggies with high water content like zucchini, yellow squash, or tomatoes can also be added later in the roasting process.
For more on roasting vegetables, I recommend Vegetable Roasting Times: The Complete Guide at It's a Veg World After All.
Ingredients
Chicken
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 zesty Italian dressing- dry packet
- 1 pound chicken tenders
Vegetables
- assorted vegetables - broccoli florets, cauliflower florets, small red potatoes (halved), baby carrots
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet. Place the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate while the oven is preheating.
- Preheat the oven to 400 degrees F. Spray one large and one smaller sheet pan with nonstick spray and set aside.
- Prepare vegetables. In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, salt and pepper to taste. Then place veggies on the larger prepared pan. Roast the veggies for 10-15 minutes.
- Remove chicken tenders from marinade and place on smaller sheet pan. Add the smaller pan to the oven on the same rack and cook for another 7-15 minutes depending on the size of your chicken. NOTE: The cooking time will largely vary based on the size of your chicken tenders.