Description

This Sheet Pan Chicken brings irresistible flavor with minimal prep. Juicy chicken breasts paired with vibrant vegetables make for a quick and healthy meal, ideal for busy weeknights.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425ºF. Line a large sheet pan with parchment paper or foil.
Prepare the vegetables: chop the potatoes, Brussels sprouts, asparagus, carrots, and red onion, placing each in separate corners of the sheet pan.
Drizzle olive oil over the vegetables. Season with garlic powder, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, salt, and pepper.
For the chicken: place 2 chicken breasts on parchment paper, rub with olive oil, and season with salt, pepper, ½ teaspoon rosemary, ½ teaspoon thyme, and half of the minced garlic.
Top each chicken breast with a pat of butter and wrap tightly in parchment paper. Repeat with the remaining chicken breasts.
Bake for 30 minutes or until the chicken reaches an internal temperature of 165ºF.
If using cherry tomatoes, add them to the sheet pan 10 minutes before the chicken finishes baking.
After baking, let the dish stand for 5 minutes before unwrapping the chicken and serving.

Notes

Feel free to substitute your favorite vegetables for a personalized touch.
Make sure the chicken is fully cooked to an internal temperature of 165ºF for safe eating.
This recipe can easily be doubled for larger gatherings.

Nutrition

Serving Size: 1 serving
Calories: 440
Sugar: 3g
Sodium: 600mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 7g
Protein: 31g
Cholesterol: 105mg