Cajun Sheet Pan Chicken With Roasted Vegetables & Confit Garlic

Makes: 1 wholesome meal, easy to scale up or down

When it comes to meals in our household, both the husband and I find that it’s always good to start the week on a simpler note - it sets the tone that the 5 days to come don’t have to be a task, and I/we can gradually build up the enthusiasm for making more complex meals as the pace of the week sets in, come Tuesday afternoon, because believe it or not, food blogging is exhausting and no, I am not eternally excited about being in the kitchen at all.

Plus, sheet pan meals are ridiculously customizable; another huge advantage in their favour.

ingredients

• 4 - 5 oz boneless, skinless chicken breast, filleted

• 2 long, slender (bunched) carrots

• 1 small beetroot

• 3 large cloves of garlic

• 1 - 2 mini sweet peppers

• 1/2 tsp black pepper powder

• 1/4 tsp dried oregano

• 1/4 tsp cayenne pepper

• 1/4 tsp dried thyme

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp smoked paprika

• Olive oil

• Salt, to taste

method

• Preheat the oven to 390 F. Tenderize the chicken and fillet it in half, then season each half with salt on both sides. Mix all the other spices in a small bowl and rub both sides of the chicken fillets with the mix. Brush with olive oil and set aside to marinate till it’s time to pop into the oven.

• Wash and peel the beetroot and carrots. Slice the carrots lengthwise and cut the beetroot into thin discs. Toss into a large bowl. Deseed the mini peppers and cut lengthwise. Add to the bowl. Drizzle with olive oil, sat, and pepper and toss to mix and coat every piece of vegetable properly.

• Peel the garlic cloves and smash them slightly using the flat portion of your knife. Place on a small piece of aluminum foil and add about a tablespoon of olive oil, some salt and pepper, and wrap into a loosely balled package.

• Line a baking sheet with aluminum foil or parchment paper and add the chicken, vegetables, and wrapped garlic to it. Drizzle the chicken pieces with a few drops of water and bake in the oven for 17 - 18 minutes. Smear the confit garlic over the chicken breast just before eating!