All Recipes

Chicken and Vegetable Sheet Pan Dinner

Prep

15-30 mins

Total

1 HR 30 MIN

Servings

6 Servings

Ingredients

1 lb

boneless skinless chicken breasts, cut into 1-inch pieces

3 

Yukon Gold potatoes (3/4 lb.), cut into 1-inch pieces

1 

red pepper and large red onion, cut into 1-inch pieces

1 

zucchini and yellow squash, cut lengthwise in half, then sliced crosswise

1/2 cup

cherry tomatoes

1 cup

LEA & PERRINS Marinade Garlic & Herb

Instructions

Step 1

Combine chicken and vegetables in shallow dish. Add marinade; stir to evenly coat chicken and vegetables with marinade. Refrigerate 30 min. to marinate.

Step 2

Heat oven to 425°F. Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken mixture onto prepared baking sheet.

Step 3

Bake 35 to 40 min. or until chicken is done (165°F) and potatoes are tender.

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