Sheet Pan Chicken and Vegetables

By spend with pennies

Ingredients

12 ounces baby potatoes (halved)
2 tablespoons olive oil (divided)
½ teaspoon seasoned salt
1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
4 cups mixed spring vegetables (see notes)
½ cup frozen peas (thawed)
¼ cup shredded Parmesan cheese
2 tablespoons butter (melted)
2 cloves garlic (minced)
1 teaspoon Italian seasoning
1 teaspoon lemon pepper seasoning

Prep Time13mins
Cook Time36mins
Servings4

Instructions

Preheat the oven to 400°F.

Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.

Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.

Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.