Description
Experience the delightful flavors of this sheet pan pheasant recipe, where tender roasted pheasant meets a vibrant medley of seasonal vegetables. Perfectly seasoned and easy to prepare, this dish not only brings warmth to your table but also creates lasting memories. Whether for a cozy family dinner or an impressive gathering, this one-pan wonder will have everyone asking for seconds.
Ingredients
Scale
- 2 pheasant breasts (approximately 200g each)
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 1 bell pepper, chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C) and line a large sheet pan with parchment paper.
- In a bowl, mix olive oil, salt, pepper, garlic, thyme, and rosemary.
- Toss the sliced carrots, zucchini, and bell pepper on the prepared sheet pan with some salt and pepper.
- Rub the seasoned oil mixture over both sides of the pheasant breasts and place them on top of the vegetables.
- Roast in the oven for 25-30 minutes until the pheasant reaches an internal temperature of 165?F (74?C).
- Let rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 90mg