topBanner
Savoury Sheet Pan Chicken

Savoury Sheet Pan Chicken

with Roasted Veg and Pan Gravy

Read more

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!

Tags:Family Friendly
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

360 g

Yellow Potato

227 g

Broccoli, florets

170 g

Carrot

14 g

Parsley and Thyme

1 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Red Onion

3 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber9 g
Protein47 g
Cholesterol165 mg
Sodium680 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Paper Towel
Zester
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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 in step 4.)

2

While the veggies roast, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate the garlic. Roughly chop the parsley. Pat the chicken dry with paper towels. Season chicken with salt, pepper and remaining thyme.

3

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.

4

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

5

Heat the same pan (from step 3) over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until onions soften, 2-3 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. 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.

6

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