Sheet pan chicken with vegetables

Makes 4

Quick and easy to prepare, let your oven do the cooking.

medium (chopped into 1/2 inch chunks) red onions

8 cloves

cut into halves garlic

(scrubbed well, cut into 1/2 inch chunks) carrots

(medium, scrubbed well, peel left on, cut into eighths) baking potatoes

One-227g package

cremini mushrooms

skinless, boneless (to save money buy with skin, bone in and remove at home. Save bones for Stock or soup, discard skin) chicken thighs

1 tbsp

canola oil

2 tsp

thyme leaves

1 tsp

ground sage

1/4 tsp

freshly cracked black pepper

1/8 tsp

table salt

Quick and easy to prepare, let your oven do the cooking.

Make sure the rack is in the middle of the oven. Preheat to 375°F/190°C. Line 9x13-inch rimmed baking pan with wet parchment paper.
Sprinkle: onions, garlic, carrots, potatoes and mushrooms into prepared pan, spreading them evenly in the pan.
Place chicken in between the vegetables. Sprinkle the chicken with the dried thyme and sage (if using, feel free to use your favourite herbs and spices). Sprinkle the entire pan with pepper and salt.
Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are cooked. Remove from oven and serve.

Calories 487

Protein 49 g

Carbohydrates 40 g

Fat 18.5 g

Fibre 5.4 g

Sodium 244 mg