Sheet Pan Chicken & Vegetables
Difficulty level: Easy
400g (14 oz) chicken breast (skinless), cut into chunks
2 cups of broccoli florets
200g (7 oz) green beans
400g (14 oz) potatoes
400g (14 oz) sweet potatoes
Bunch of fresh thyme (or you can used dried – 2 teaspoons)
3 tablespoons of olive oil
Dash of salt
2. Peel the sweet potato, carrots and if necessary, potatoes. Chop into chunks. Put into a bowl with 1 tablespoon of olive oil, a dash of salt and mix well.
3. Put the vegetables into a large roasting dish and into the oven for 20 minutes until they begin to soften.
4. Meanwhile chop the chicken, green beans and broccoli. Put into the bowl you used for the other vegetables and add 2 tablespoons of olive oil and a dash of salt. Mix well.
5. Transfer the chicken and vegetables to the potatoes & carrots. Add the thyme. Put back into the oven and roast for around 20-30 minutes stirring once during cooking. The chicken is cooked when it is no longer pink in the middle.