It’s no secret that I’m obsessed with my sheet pans. Roasted vegetables basically make my world go ’round. Roasted broccoli is the only way to eat broccoli, roasted carrots are sweet and flavorful, mushrooms gain depth and texture, squash shines, and the list goes on and on! When my apple Gouda stuffed chicken sheet pan dinner turned out to be wildly popular right out of the gate, it became clear that more sheet pan dinners were necessary. This chicken is a springtime win. Radishes transform into sweet and tangy nuggets when roasted, roasted green beans are irresistible, and the crispy panko coating on the juicy chicken is what will keep you coming back for more. The beauty of sheet pan dinners like this one is that you only make ONE PAN dirty. Well, two in this case. You could probably get by with one if you really hate dishes, but the trick to roasting vegetables is to give them lots of room to breath so they get brown and crispy and not soggy and steamed. If you like sheet pan dinners as much as I do, take a look at these recipes. This dinner is great on its own as a light meal, or you could bulk it up with a tossed salad. Sometimes I make some brown rice with dinners like this, or I’ll bake a sweet potato to go with it. Enjoy!
