Sheet Pan Chicken and Veggies Recipe
Servings: 4 servings (2 chicken thighs per person)
Calories: 779kcal
Ingredients
- ¼ cup San-J Sweet Tamari Splash , plus more for serving
- ¼ cup plus 2 tablespoons olive oil , divided
- 1 tablespoon Dijon mustard
- 8 boneless skinless chicken thighs
- 1 pound Brussel sprouts , trimmed and halved
- 8 small red potatoes , scrubbed and cut in half
- 2 cups cubed butternut squash
- Kosher or fine sea salt
- Black pepper
- ¼ cup fresh herb of choice , minced
Instructions
- Combine the San-J Sweet Tamari Splash, ¼ cup olive oil, and mustard and whisk until smooth. Put the chicken thighs into a food storage bag, add the marinade and let sit at room temperature while the oven preheats.
- Line a sheet pan with parchment paper. Preheat the oven to 400 degrees.
- Place the vegetables on the sheet pan, drizzle with remaining olive oil and season with salt and pepper. Remove the chicken from the marinade; discard marinade. Place the chicken on the sheet pan and bake for 25-30 minutes or until the vegetables start to brown and the chicken reaches an internal temperature of 165 degrees. Drizzle the vegetables with some more San-J Sweet Tamari Splash, sprinkle with minced herbs, and serve.
Nutrition
Calories: 779kcal | Carbohydrates: 87g | Protein: 58g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 926mg | Potassium: 3262mg | Fiber: 13g | Sugar: 10g | Vitamin A: 8699IU | Vitamin C: 153mg | Calcium: 157mg | Iron: 8mg