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Sheet-Pan Chicken and Vegetables

SALTAR A LA RECETA

Yondu seasons chicken and colorful vegetables in a simple sheet-pan dinner. Everything roasts together for savory flavor and easy serving.

TIEMPO DE PREPARACIÓN 5 min
TIEMPO DE COCCIÓN 35 min
PORCIONES 2
NIVEL DE PICANTE

INGREDIENTES

  • 5 oz Brussels sprouts, halved
  • 2 shallots, quartered
  • 1 carrot, cut into 2-inch pieces
  • 1 cup cherry tomatoes
  • 2 cloves garlic, halved
  • 4 fingerling potatoes, halved
  • 2 sprigs thyme
  • 2 Tbsp olive oil, divided
  • 2 Tbsp Yondu, divided
  • 2 chicken thighs

INGREDIENTES
  • 5 oz Brussels sprouts, halved
  • 2 shallots, quartered
  • 1 carrot, cut into 2-inch pieces
  • 1 cup cherry tomatoes
  • 2 cloves garlic, halved
  • 4 fingerling potatoes, halved
  • 2 sprigs thyme
  • 2 Tbsp olive oil, divided
  • 2 Tbsp Yondu, divided
  • 2 chicken thighs

INSTRUCCIONES

  1. Heat the oven to 450°F.
  2. Toss the Brussels sprouts, shallots, carrot, tomatoes, garlic, potatoes and thyme with most of the olive oil and Yondu. Spread on a sheet pan.
  3. Nestle the chicken thighs among the vegetables and coat with the remaining oil and Yondu.
  4. Roast for about 35 minutes, until the vegetables are tender and the thickest part of the chicken reaches 165°F. Cook longer if needed.
  5. Serve the chicken with the roasted vegetables and pan juices.

INSTRUCCIONES
  1. Heat the oven to 450°F.
  2. Toss the Brussels sprouts, shallots, carrot, tomatoes, garlic, potatoes and thyme with most of the olive oil and Yondu. Spread on a sheet pan.
  3. Nestle the chicken thighs among the vegetables and coat with the remaining oil and Yondu.
  4. Roast for about 35 minutes, until the vegetables are tender and the thickest part of the chicken reaches 165°F. Cook longer if needed.
  5. Serve the chicken with the roasted vegetables and pan juices.

PRODUCTO RELACIONADO

Sempio Yondu organic plant-based umami sauce for US market

Yondu Orgánico
Salsa umami vegetal

RECETAS RELACIONADAS

Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy

Salmón glaseado con gochujang

Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy

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Sheet-Pan Chicken and Vegetables

TIEMPO DE PREPARACIÓN 5 min
TIEMPO DE COCCIÓN 35 min
PORCIONES 2
NIVEL DE PICANTE

INGREDIENTES

  • 5 oz Brussels sprouts, halved
  • 2 shallots, quartered
  • 1 carrot, cut into 2-inch pieces
  • 1 cup cherry tomatoes
  • 2 cloves garlic, halved
  • 4 fingerling potatoes, halved
  • 2 sprigs thyme
  • 2 Tbsp olive oil, divided
  • 2 Tbsp Yondu, divided
  • 2 chicken thighs

INSTRUCCIONES

  1. Heat the oven to 450°F.
  2. Toss the Brussels sprouts, shallots, carrot, tomatoes, garlic, potatoes and thyme with most of the olive oil and Yondu. Spread on a sheet pan.
  3. Nestle the chicken thighs among the vegetables and coat with the remaining oil and Yondu.
  4. Roast for about 35 minutes, until the vegetables are tender and the thickest part of the chicken reaches 165°F. Cook longer if needed.
  5. Serve the chicken with the roasted vegetables and pan juices.