Sheet Pan Chicken and Vegetables for One
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A chicken thigh or breast roasts beside sweet potato wedges and cherry tomatoes on one sheet. Dinner is done in about 25 minutes.
Ingredients
- 1 boneless skinless chicken thigh or breast (4–6 ounces)
- 1 small sweet potato peeled and cut into equal-size wedges or strips
- ½ cup cherry or grape tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon Italian seasoning
Equipment
- baking sheet
- cutting board
- chef’s knife
Directions
- Heat the oven to 400°F.
- Put the chicken on one side of a 9×13-inch rimmed baking sheet. Put the sweet potato and tomatoes on the other side.
- Drizzle everything with the oil and sprinkle with the salt, pepper and Italian seasoning. Rub the chicken and toss the vegetables so they are coated.
- Roast for 20 to 25 minutes, until the vegetables are soft and the chicken reaches 165°F.
Nutrition
Serving: 345g | Calories: 488kcal | Carbohydrates: 21g | Protein: 55g | Fat: 20g | Saturated Fat: 3.6g | Trans Fat: 0g | Cholesterol: 145mg | Sodium: 766mg | Potassium: 909mg | Fiber: 3.7g | Sugar: 5.5g | Vitamin A: 12656IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken thigh or breast (the first choice counted), sweet potato (the first choice counted), ½ cup cherry or grape tomatoes (the first choice counted), ¼ teaspoon Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.