Juicy Roast Chicken with Sheet Pan Tomato Sauce bakes up fast in your oven and brings bright, fresh flavor to your dinner routine.
Roasted Chicken with Sheet Pan Tomato Sauce
©Eazy Peazy Mealz by EazyPeazyMealz.com
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We open a lot of jars. Cans. Boxes and bottles.
We think that’s easier–and it is sometimes–but there are days when I stare down into that can of wobbling gelatinous cream of chicken soup and wonder “what in the world is in this?”
I bet you’ve done it too.
And while none of us really have the time to make everything from scratch, if you can do a little better from time to time, do it. Because if I never learn anything else, it’s that the food you make yourself always tastes better than something a factory mass produced. That’s how we think about things on our farm.
And this simple Roast Chicken with Sheet Pan Tomato Sauce is a perfect way to get the hang of it.
Roasting is fast and easy
- you hardly need any cooking skills to pull it off
- the heat concentrates the flavor of your vegetables (even in winter, cherry tomatoes will work great here) and deepens their sweetness.
Then a quick blend of the main tomatoes, onions, garlic and herbs transforms basic vegetables into a rich, bold sauce that you made yourself.
Look at you.
Cook some pasta or spiralize some zucchini noodles to go with it and wham–a whole Roast Chicken with Sheet Pan Tomato Sauce meal that you made on your own. Using a Spiralizer to make veggie noodles is a fun way to change up your dinner routine.
And while we’re on the subject–this is a great place to start getting creative. Feel free to roast whatever vegetables your family likes for your own version of Roast Chicken with Sheet Pan Tomato Sauce.
Mushrooms, squash, zucchini, eggplant all work great in Roast Chicken with Sheet Pan Tomato Sauce. Just toss it on the pan and bake it up. If you’d prefer to keep some ingredients whole for serving, just blend the tomatoes, onions and garlic and toss the rest in afterward.
If you have picky eaters, just throw it all in the food processor and blend it up together. I’m all for deception when it’s healthy.
Fresh herbs are everything, but they may not be something you want to use. Dried will work just fine here, but add half as much as the recipe calls for. If you are using fresh, add them in the last 5 minutes of baking so they don’t burn. Hot ovens and fresh herbs don’t mix very well. You can also just toss them in the food processor when you blend–they’ll be great.
More sheet pan recipes to try: