Global
Sheet-Pan Chicken & Root Veg Boxes
One tray, five lunches: herby chicken thighs with roasted sweet potato, carrots and red onion. Minimal effort, maximum week.
~60 mintotal~445 kcalper serving~34g protein~32g carbs~22g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 8.
Ingredients
- 8 chicken thighs, trimmed
- 2 sweet potatoes, chunked
- 4 carrots, chunked
- 2 red onions, wedged
- 2 tbsp olive oil
- 1 tbsp mixed herbs
- 1 tsp smoked paprika
- Salt & pepper
Cooking Steps
Preheat the oven to 200°C (400°F).
Toss everything with the oil, herbs and paprika on two trays.
Roast 35–40 minutes, turning once, until the chicken is cooked through.
Divide between 5 containers.
Cool fast (don't stack hot boxes), refrigerate within 2 hours.
Optional Enhancements
- Any hearty roastable veg works
- Chicken breast or tofu
- Add a lemon-yogurt sauce in a side pot
Storing & Freezing
Fridge 3 to 4 days; freezes 2 months. Roast veg holds texture far better than fried. Reheat piping hot.
