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This Sheet Pan Oven Roasted Chicken and Vegetables Recipe is easy to make and ready in less than an hour. It’s full of flavor and will have everyone asking for seconds!
Sheet Pan Oven Roasted Chicken And Vegetables
Are you like me? Are you skeptical of the ease and deliciousness of the claims of sheet pan recipes? I mean, really…can a delish meal that the whole family will love really be created with little mess in the kitchen and be ready in less than an hour? Not only that, can these sheet pan recipes also be filled with vegetables that the whole family will enjoy? I grabbed a bunch of fresh vegetables…and an apple (why not add in some fruit too!)…at the local Farmer’s Market, some skinless (no need for that fatty skin) chicken thighs, Mazola® Corn Oil and I was well on my way to making my first sheet pan meal. A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com. You all know that I really strive to make meals in my house that are flavorful, easy, and better for us…so, I gave the sheet pan craze a try.
Here’s what I found out:
Serrano Peppers are SPICY. My family and I love hot peppers, so I thought a roasted sheet pan recipe was the perfect way to add some flavor and spice to our day. WARNING! Serrano Peppers are even hotter than jalapenos! On that same note, my son ate his whole without flinching, while my daughter and I required two glasses of milk and the removal of seeds 😉 And they still gave me hiccups…
Sheet Pan Meals are very versatile. You can basically add whatever vegetable you want as long as they are cut to a similar size, you just want them all to cook at about the same rate.
You don’t need to deep-fry your chicken to make it crispy. Baking your sheet pan meal at a high temperature makes the chicken tender and full of flavor.
You don’t need the skin on your chicken. I know, I know, you are all thinking that’s where the flavor is…but it’s NOT. The flavor is in the marinade and all those amazing roasted fruits and vegetables.
The oil you use matters. I used Mazola® Corn Oil. Mazola® Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com. Mazola® Corn Oil has a neutral taste that won’t negatively impact the taste of ingredients, so it lets the natural flavor of your food stand out. And with those spicy peppers and amazing veggies, this was really important to me.
Sheet Pan Meals are indeed easy. I was prepped in under 30 minutes and our meal was cooked in about 40 minutes. That means a meal complete with vegetables and protein was on our dinner table in about an hour.
I also used Mazola® Corn Oil in my marinade for my vegetables. Mazola® Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. It also has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. It worked perfectly in this recipe because it has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor but also its nutritional value. You can learn more at Mazola.com.
Now, here is my Sheet Pan Oven Roasted Chicken And Vegetables Recipe, be sure to print it and pin it so that you can make again and again.
- 1½ lbs boneless, skinless chicken thighs
- Baby potatoes - cut in halves or quarters, making them all similar in size
- Baby carrots - I used ½ bag
- Serrano peppers - with tops cut off
- ½ red onion - cut in chunks similar to the size of the potatoes
- Bell pepper - I used an orange one, cut into thick slices
- 1 Apple - I used an Envy apple
- Salt and pepper
- ¼ cup Mazola® Corn Oil
- 2 tbsp lemon juice
- 1 tbsp pure maple syrup
- 1 tbsp spicy mustard
- 1 tsp minced garlic
- 1 tsp dried red pepper flakes
- ½ tsp dried rosemary
- Preheat oven to 425 degrees.
- Mix marinade ingredients together.
- Place chicken in a ziplock bag and pour marinade in, close bag tightly and massage the marinade into all the chicken pieces and then set aside.
- Prepare a large sheet pan (with sides) by lining it with foil. This makes for easier clean up.
- Arrange the prepped vegetables and apple on the sheet pan. Sprinkle with salt and pepper and drizzle with Mazola Corn Oil.
- Place chicken thighs on top of the vegetables and drizzle with remaining marinade.
- Bake for 30 - 40 minutes or until chicken is done and registers at least 165 degrees on a meat thermometer.
- Broil 1 - 2 minutes.
I hope you enjoy this Sheet Pan Oven Roasted Chicken And Vegetables as much as we do!
One other reason that I feel good about having Mazola® cooking oil in my pantry? Mazola® cooking oil is made of 100% pure oil with no additives, so the great flavor of your food comes through. So, I can feel good about cooking with it, as well as feeding it to my family. In my Oven Roasted Sheet Pan Chicken Dinner With Roasted Vegetables recipe I did three simple swaps that make this recipe lighter, I swapped out other oils for Mazola® Corn Oil, I baked my chicken into a crispy goodness (not fried!), and I choose skinless chicken thighs instead of keeping the fatty skin on.