One-Pan Chicken and Veggies

A reliable weeknight dinner — one pan, easy to double for leftovers, and easy on the joints thanks to the vegetable variety.

Ingredients

• 2 boneless chicken thighs or breasts
• 2 cups chopped vegetables (sweet potato, carrots, brussels sprouts work well)
• 1 tbsp olive oil
• 1 tsp paprika, 1 tsp garlic powder, salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss vegetables and chicken with olive oil and seasonings on a sheet pan.
3. Spread in a single layer so everything roasts rather than steams.
4. Bake 25-30 minutes, until chicken reaches 165°F (74°C) internally and vegetables are tender.