Chicken Sheet Pan Dinner
Entrée
DifficultyBeginner

Recipes by Krista Feagans, Hanford, CA

Yields4 Servings
 46 chicken thighs, skin on or off—your preference
 1 bunch asparagus (whole or cut into bite-sized pieces)
 1 large sweet potato (cut into 1-inch pieces)
 ½ red onion, chopped
 2 tbsp olive oil
 Salt, pepper, and garlic powder to taste
1

Preheat oven to 450F and place baking sheet inside while it heats.

2

Toss veggies and chicken in a bowl with olive oil.

3

Spread in one layer on a hot baking sheet.

4

Salt and pepper to taste.

5

Bake for 30-40 minutes until cooked through.

Suggested Wine Pairings
6

White wine, medium-bodied aged in oak: Chardonnay | Viognier

7

White wine, light-bodied: Chenin Blanc

8

Dry Rose: Grenache Rosé

9

Red wine: Pinot Noir

Ingredients

 46 chicken thighs, skin on or off—your preference
 1 bunch asparagus (whole or cut into bite-sized pieces)
 1 large sweet potato (cut into 1-inch pieces)
 ½ red onion, chopped
 2 tbsp olive oil
 Salt, pepper, and garlic powder to taste

Directions

1

Preheat oven to 450F and place baking sheet inside while it heats.

2

Toss veggies and chicken in a bowl with olive oil.

3

Spread in one layer on a hot baking sheet.

4

Salt and pepper to taste.

5

Bake for 30-40 minutes until cooked through.

Suggested Wine Pairings
6

White wine, medium-bodied aged in oak: Chardonnay | Viognier

7

White wine, light-bodied: Chenin Blanc

8

Dry Rose: Grenache Rosé

9

Red wine: Pinot Noir

Chicken Sheet Pan Dinner

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