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Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2)
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Prep Time:
15 minutes
Total Time:
1 hour
Quick and satisfying roasted chicken and veggies - perfect for a cozy dinner for two on a sheet pan.
Ingredients:
  • 1 medium unpeeled russet potato, cut in 1-inch pieces
  • 1 cup cauliflower florets
  • 1 tablespoon butter, melted
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 cup large broccoli florets
  • 2 bone-in skin-on chicken thighs
  • 2 teaspoons Montreal chicken grill seasoning
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves
Instructions:
  • Preheat oven to 425°F. Grease a 15x10x1-inch pan. In a medium bowl, toss potatoes, cauliflower, melted butter, and red pepper together. Spread mixture in the pan and roast for 20 minutes.
  • Mix broccoli into the potato mixture in the pan. Coat chicken thighs with grill seasoning, then arrange them skin side up in the pan. Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of at least 165°F and the vegetables are tender. Sprinkle with parsley before serving.

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