Sheet Pan Caesar Chicken & Veggies

When you’re planning meals for the week, this is a great one to pop in the fridge to marinate overnight or before you leave for work. Assemble when you get home with veggies and your favorite seasoning and you’re all set!

Ingredients

  • 1 1/2-2 lb chicken legs (thigh/drum combined)
  • 1 cup light caesar dressing
  • 1 1/2 cups halved baby potatoes
  • 1 1/2 cups halved green beans
  • 1 1/2 cups baby carrots
  • 2-3 tbsp olive oil
  • Seasoning, optional
  • Salt/Pepper
  • Recipe

    Add dressing and chicken to a Ziploc back and marinate a minimum 4 hours and up to 12. Preheat the oven to 425°F. Line a sheet pan with aluminum foil. To the prepared sheet pan, toss the prepared vegetables with oil and sprinkle with seasonings, salt (if needed), and pepper. Spread evenly on pan and top with the marinated chicken skin-side down (discard the remaining marinade). Bake 20 minutes, remove from the oven, toss the vegetables, flip the chicken, and bake an additional 10 minutes. Switch the oven to broil and broil for 2-4 minutes, until the skin is crispy and chicken registers an internal temperature of 165°F.

    Approximate Nutrition Information for 1/4 of the recipe: 521 calories, 29g fat, 24g carbs, 40g protein

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    When you’re planning meals for the week, this is a great one to pop in the fridge to marinate overnight or before you leave for work. Assemble when you get home with veggies and your favorite seasoning and you’re all set!