One Pan Chicken & Vegetables

This is the easiest meal you will ever make and your family will treat you like a Top Chef!

There isn't even a recipe. I had two chicken breasts and the rest is is literally what was in my fridge vegetable bin - a red onion, a carrot, red and yellow peppers and a broccoli crown that was fading fast. We make several versions of this recipe and our number one question is 'HOW LONG does the chicken cook?'

We do not know how big your chicken breasts are - sometimes you pick up a package in the market and each breast is CRAZY BIG and other times they are scrawny. Since we don't know the size of your chicken, you will need to cook it until it's done. Don't cook chicken by time... 30 minutes is not one size fits all chickens! maybe that's why your chicken is dry. Buy a meat thermometer. Trust me.

PRO TIP: hard vegetables like carrots should be thin sliced so they cook in the same time as softer vegetables like peppers or zucchini that you have cut a little bigger.

PRO TIP 2: Take the chicken out of the fridge so it comes to room temp while you cut your vegetables. When you cook COLD chicken, its dry on the outside and raw on the inside.

Sometimes I toss each vegetable with seasoning and olive oil separately and put them in sections on my pan, just like the photo. Other times I mix them together.

I like to use Lemon Pepper Seasoning, or Tony Chatcheres Creole Seasoning, or Garlic Powder & Italian Seasoning, or a packet of fajita seasoning, or even just SEA SALT AND FRESHLY GROUND PEPPER... there are so many blends available in the supermarket spice section.

Pop your sheet pan in a preheated 375 degree oven, and cook anywhere for 20 to 40 minutes, depending on the size of your chicken breasts. You want them to be just cooked through. I use a meat thermometer - breasts cook to 150 degrees, thighs to 170 degrees.

Remove your sheet pan from the oven and transfer the vegetables to a big serving bowl or platter. This gives the chicken a minute to cool.

Then transfer a breast to a cutting board and SLICE as shown. No one needs a whole chicken breast to wrangle on their plate. A few slices with a pile of lovely roasted vegetables is a great meal that everyone will love.