Sheet Pan Chicken

Ingredients

• 600 g Chicken breast or 2 Chicken thighs per person if you are good eaters
• 1 Tbsp Olive Oil
• leftover veggies:
• Zucchini , green Asparagus, Celeriac, Onion, Potatoes, Paprika, Eggplant, Carrot, Fennel,
• 3 Tsp Olive oil
• 1 tbsp salt
• Pepper
• 1 tbsp paprika
• 1 garlic clove

Instructions

1. 1

   Trim any visible tendons or extra bits of fat from the chicken breast.

2. 2

   If you use chicken Tighs leave as is

3. 3

   Add 2 tsp olive oil and all spices in a sealable freeze bag, close it and give it a hearty shake.

4. 4

   Place the chicken in the bag to marinade and put it in the fridge for 30 minutes.

5. 5

   Preheat the oven to 200 °C.

6. 6

   Wash your veggies and potatoes and take a clean cutting board and start cutting them in bite size pieces.

7. 7

   Take an ovenproof baking dish and place the veggies in there, season them with salt and pepper and drizzle with 1 tsp of olive oil.

8. 8

   Take the chicken out of the sealable bag and place the chicken on top of the veggies and put the baking dish 2nd row from bottom, in the oven for 45 minutes to bake.

9. 9

   Enjoy