Sheet Pan Chicken and Root Vegetables
This simple sheet pan chicken invites you to swap in whatever ingredients you have on hand for the root vegetables, from carrots to cabbage.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Plate
Ingredients
- 1½-2 pounds (roughly 4-6 cups) sturdy vegetable chunks, such as parsnips or sweet potatoes
- Olive oil
- Salt
- freshly ground black pepper
- 4 bone-in, skin-on chicken breasts or thighs
- Green Herb Sauce (see below) or another sauce of your choice
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