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Sheet pan chicken with steamed vegetables

Chicken thighs roasted alongside a bag of steamed vegetables make a complete dinner in one pan. The bag does the work while the chicken crisps in the oven, so you have time to set the table and pour a drink.

Serves 2. 35 minutes, 10 at the stove.

About 390 calories a serving, 32 g protein, 7 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 bone-in skin-on chicken thighs

From your shelf

  • 1 bag steams in bag broccoli, cauliflower & carrots

Staples

  • 2 tablespoons oil
  • to taste salt
  • to taste pepper
  • 2 cloves garlic

  1. Heat your oven to 425°F [220°C]. Pat 4 bone-in skin-on chicken thighs dry and set them skin-side up on a sheet pan. Rub with 2 tablespoons oil and scatter 2 minced garlic cloves over them. Season with salt and pepper.
  2. Roast the chicken for 25 minutes until the skin is golden and the thighs reach 165°F [74°C] at the thickest part. About halfway through, pour the bag of steamed vegetables into a corner of the pan.
  3. Let the chicken rest for 2 minutes, then divide between two plates with the vegetables. Drizzle with any pan juices.

Note Swap chicken thighs for drumsticks or a split breast if you prefer. Leftovers keep refrigerated for three days and are good cold or reheated gently. Serve with rice, bread, or a simple salad to soak up the pan juices.

On the label

BROCCOLI, CAULIFLOWER, CARROTS.

Signature Select, frozen vegetables, serving 87 g, package 12 oz/340 g. Ingredients as printed on the label.

More from Signature Select

Other broccoli

Cooks as broccoli, cauliflower, carrots. Half of it left? Use up the broccoli.

Had this in a photo? Cook with it Photograph your shelf