Sheet-Pan Chicken with Peeled Potatoes & Carrots

Name: Sheet-Pan Chicken with Peeled Potatoes & Carrots
Total time: 45 min
Yield: 3–4 servings
Ingredients: 4 boneless skinless chicken thighs or breasts; 2 potatoes, peeled and cubed; 3 carrots, peeled and cut in coins; 2 tbsp olive oil; 1 tsp salt; ½ tsp dried thyme or parsley

One pan, little cleanup. Everything roasts until soft.

Dinner 45 min 3–4 servingsRemission-friendlyGluten-freeDairy-free

Sheet-Pan Chicken with Peeled Potatoes & Carrots

Instructions

Heat the oven to 425°F (220°C). Toss the vegetables with half the oil and half the salt on a large baking sheet.
Rub the chicken with the rest of the oil, salt and herbs and set on the tray.
Roast 25–30 minutes until the chicken hits 165°F (74°C) and the vegetables are very tender.
Rest the chicken 5 minutes before serving.

Everyone’s gut is unique. Swap out anything on this list that is a trigger for you, and check with your care team before changing your diet.

Photo by ArtHouse Studio on Pexels. Shown for illustration; your finished dish may look a little different.

I am not a doctor or a dietitian. Everyone’s gut is different, so swap out any of your known triggers and check with your care team before changing your diet.

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