🍗 Sheet Pan Chicken & Veggies – For When You Have Zero Time but Still Want Something Delicious

When time is tight and your energy’s even tighter, this one-pan wonder is your best friend. Just peel, toss, season and roast – and in under 40 minutes, you’ve got a warm, comforting dinner on the table. It’s colorful, hearty, and endlessly flexible depending on what veggies you have lying around.

🛒 Ingredients:

• 2 sweet potatoes
• 1 beetroot
• 1 bag of baby carrots (no peeling needed)
• 1 red onion
• Garlic (to taste)
• 3 chicken thighs (free-range if possible – the flavor is worth it)
• Olive oil
• 1 tbsp mustard
• 1 tbsp maple syrup
• Salt and pepper

🍽️ Instructions:

1. Peel and chop all the vegetables (except the baby carrots) and spread them out on a sheet pan.
2. In a small bowl, mix together the olive oil, mustard, and maple syrup. Drizzle this over the veggies, add salt, and toss everything to coat evenly.
3. Place the chicken thighs on top of the veggies. Season generously with salt and pepper (don’t forget under the skin!), and rub with crushed garlic.
4. Cover the tray with foil and roast at 200°C (390°F) for 20 minutes.
5. Remove the foil and roast for another 10–15 minutes, or until the chicken skin is golden and crisp.
6. Optional: Add chickpeas or butter beans to the veggie mix for extra protein and texture.

👩‍🍳 MOM TIP:
This recipe is super easy to adapt – swap in parsnips, zucchini, or squash, and make it your own. The mustard-maple glaze gives everything a cozy, slightly sweet kick that even picky eaters love!