We love the idea of a sheet pan supper. You make the entire meal - from start to finish - right on a sheet pan. There is minimal clean up and the flavors blend beautifully while ingredients cook together, not separately.
We used the Easy Reach Convection Oven for this small sheet pan supper but you could certainly use your oven and a large sheet pan for the same results. Preheat the oven to 425 degrees. Place sprigs of rosemary on the sheet pan then mix turnips, parsnips, onions, sweet potatoes, garlic, olive oil and salt and pepper in a large bowl. Add mixed root vegetables to the baking pan and bake for 30 minutes.
Next, place two chicken thighs on top of the vegetables on the baking pan. Continue baking for another 35 to 40 minutes or until the chicken is cooked through and the vegetables are roasted.
When you pull the sheet pan out of the toaster oven you have a balanced dinner for two right at your fingertips. The chicken thighs are crispy on the outside and juicy inside while the vegetables are roasted to a beautiful golden brown. Try salmon, shrimp, chicken breasts, and different vegetables to mix and match your sheet pan suppers throughout the week. The easy clean up and perfect proportions will have you brainstorming your next sheet pan supper in no time.