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Savoury Sheet Pan Chicken

Savoury Sheet Pan Chicken

with Roasted Veg and Pan Gravy

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Nothing says comfort food like pan-roasted chicken and a hearty veggie medley of broccoli, carrots and potatoes. Served with a drizzle of a rich pan sauce, you'll be licking your plate clean!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

300 g

Yellow Potato

227 g

Broccoli, florets

170 g


14 g

Parsley and Thyme

1 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream


50 g


3 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber8 g
Protein47 g
Cholesterol165 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut broccoli into bite-sized pieces. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/4-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Toss potatoes, broccoli, carrots, half the thyme and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange evenly into a single layer. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: stir veggies before adding chicken.)


While the veggies roast, peel, then thinly slice shallot. Peel, then mince or grate garlic. Roughly chop the parsley. Pat the chicken dry with paper towels. Season chicken with salt, pepper and remaining thyme.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 3-4 min per side.


Remove the pan from heat. Transfer chicken to the baking sheet, on top of veggies. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.**


Heat the same pan (from step 3) over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until shallots soften, 2-3 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrates. Cook, stirring often, until gravy slightly thickens, 3-4 min. Remove pan from heat, then stir in sour cream and parsley. Season with salt and pepper.


Divide chicken and veggies between plates. Spoon pan gravy over top.