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Sheet Pan Chicken and Veggies

4

Special Diet

Dairy-Free, Gluten-Free

Course

Main Course

Main Ingredient

Poultry, Chicken

Occasion

Quick & Easy, Kid-Friendly

Ingredients

  • 1/4 cup San-J Sweet Tamari Splash plus more for serving
  • 1/4 cup, plus 2 tbsp olive oil divided
  • 1 tbsp dijon mustard
  • 8 boneless skinless chicken thighs
  • 1 lb Brussels 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
  • 1/4 cup fresh herb of choice minced

Directions

  • 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 400ºF.
  • 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 165ºF.
  • Drizzle the vegetables with some more San-J Sweet Tamari Splash and sprinkle with minced herbs. Serve and enjoy!

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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