Sheet Pan Chicken
This easy sheet pan chicken recipe has juicy seasoned chicken breasts baked with tender vegetables and potatoes. Everything cooks in one pan!
Servings: 4 servings
Equipment
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1½ pounds total)
- 3 cups diced potatoes
- ½ pound Brussel sprouts cut in half
- 1 pound asparagus ends trimmed
- 2 large carrots diced or thinly sliced
- 1 large red onion quartered
- 2 cups cherry tomatoes optional
- 2 tablespoons olive oil divided
- 2 cloves garlic minced, divided
- 1 teaspoon garlic powder
- 1½ teaspoons dried rosemary divided
- 1½ teaspoons dried thyme divided
- salt and freshly ground black pepper to taste
- 1 tablespoon butter cut into 4 pats
Instructions
- Prepare to bake. Preheat oven to 425ºF. Line a large sheet pan with parchment paper or foil; set aside.
- Cut the veggies. Cut up the potatoes, Brussels sprouts, asparagus, carrots, and red onion. Place each in a separate corner of the prepared sheet pan. DO NOT add the cherry tomatoes yet.
- Season the veggies. Drizzle olive oil over the veggies. Season with garlic powder, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, salt, and pepper.
- Season the chicken. Place 2 chicken breasts over a large piece of parchment paper. Rub both sides of the chicken with a bit of olive oil, and season with salt, pepper, ½ teaspoon rosemary, ½ teaspoon thyme, and half of the minced garlic.
- Wrap the chicken. Place a pat of butter on top of each chicken breast and tightly seal the parchment paper around the chicken breasts. Repeat the same process with the remaining 2 chicken breasts.
- Bake. Bake for 30 minutes, or until the chicken is cooked through. Chicken is done when its internal temperature reaches 165ºF.
- Add cherry tomatoes. Optionally, 10 minutes before it’s done cooking, add cherry tomatoes to the sheet pan.
- Rest and serve. Remove from oven and let stand 5 minutes. Unwrap the chicken and serve.
Notes
- Storage: Store covered in an airtight container and keep in the fridge for 5 days, or freeze for up to 2 months.
Nutrition
Serving: 14ounces | Calories: 395kcal | Carbohydrates: 40g | Protein: 32g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 208mg | Potassium: 1658mg | Fiber: 8g | Sugar: 9g | Vitamin A: 6883IU | Vitamin C: 84mg | Calcium: 108mg | Iron: 6mg
