Sheet Pan Chicken and Vegetables

4.75 from 4 votes

This sheet pan chicken and vegetables is a quick and easy chicken recipe loaded with flavor. A delicious weeknight meal the whole family will enjoy.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Lunch

Cuisine: American

Keyword: Chicken and Vegetables, Sheet Pan Chicken and Vegetables, Sheet Pan Chicken Recipe

Servings: Servings

Calories: 470kcal

Author: Great Grub, Delicious Treats

Ingredients

For the Chicken

2 pounds chicken tenders
15 ounce cut butternut squash
1.5 pounds baby potato medley
1 pound fresh asparagus
1 tablespoon vegetable oil
2 teaspoons Kinder’s Buttery Steakhouse seasoning
1 teaspoon Slap Ya Mama seasoning
1 teaspoon garlic salt
1 teaspoon black pepper
½ teaspoon red pepper flakes

For the Honey Sauce

3 tablespoons butter, melted
½ cup honey
3 cloves garlic, minced
½ teaspoon black pepper
½ teaspoon salt

Instructions

Preheat oven to 350° and line a large baking sheet with aluminum foil. Spray with a non-stick cooking spray. Set aside.
Rinse and cut potatoes about the same size as the butternut squash.
Cut the ends off the asparagus and then cut them into desired pieces.
Add chicken and vegetables to a large bowl, add oil and seasonings and toss to coat.
Arrange chicken tenders in the center of the baking sheet and the vegetables around the outer edges.
In a small bowl, add honey, butter, garlic, black pepper and salt. Stir to combine and brush over the chicken.
Place in the oven and bake for 35-40 minutes or until chicken is cooked thoroughly and potatoes are soft and tender.

Notes

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition