Baked Chicken Sheet Pan

Baked Chicken Sheet Pan

Portions: 6

Prep Time: 15 minutes

Cooking Time: 45 minutes

Baked sheet pan featuring chicken and a variety of colorful vegetables promote kidney health by providing lean protein and essential nutrients while keeping sodium low.

Ingredients:

• 4 boiled potatoes, chopped into chunks

• 3 carrots, chopped into 1-inch pieces

• 3 stalks of celery, chopped into 1-inch pieces

• 2 onions, thinly sliced into wedges

• 1 bell pepper yellow or any color , chopped into 1-inch pieces

• 1 whole chicken, cut up

• ¼ cup homemade chicken stock

• ½ cup olive oil

• 1 lemon, juiced (~3 tbsp)

• 4 garlic cloves, minced

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp Dijon mustard or any type you prefer

• ½ tsp black pepper

• 2 tbsp finely chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a small bowl, whisk together chicken stock, oil, lemon juice, garlic, oregano, thyme, mustard, and pepper.

3. Place chicken pieces in a bowl. Pour ⅔ of the marinade over them and toss until coated. Marinate for 10–15 minutes.

4. Meanwhile, toss potatoes (double-boiled if reducing potassium), bell pepper, onion, celery, and carrots with the remaining marinade. Spread onto a baking sheet.

5. Nestle chicken pieces among the vegetables.

6. Bake for 45 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

7. Sprinkle with fresh parsley before serving.

Recipe adapted from Greek Sheet Pan Chicken by Lisa Bryan.