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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, potatoes and onions, all drizzled in a rich pan sauce. You'll be licking your plate clean!

Tags:Family Friendly
Allergens:GlutenSoyMilk

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

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

300 g

Yellow Potato

227 g

Broccoli, florets

7 g

Parsley

1 unit

Chicken Broth Concentrate

113 g

Yellow Onion

2 tbsp

Gravy Spice Blend

(ContainsGluten, Soy)

1 unit

Garlic, cloves

50 g

Shallot

1 tsp

Dried Rosemary

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber8 g
Protein48 g
Cholesterol155 mg
Sodium590 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.
Utensils
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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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then quarter onion. Separate onion petals. Cut potatoes into 1/2-inch pieces. Add potatoes, onions, half the dried rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min. (NOTE: Stir veggies before adding chicken and broccoli in step 4.)

2

Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Peel, then thinly slice shallot. Roughly chop parsley. Pat chicken dry with paper towels. Season with salt, pepper and remaining dried rosemary.

3

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

4

Carefully remove the baking sheet with veggies from the oven. Add broccoli, then toss to combine. Arrange chicken on top of veggies. Return the baking sheet to the middle of the oven and roast until broccoli is tender and chicken is cooked through, 12-14 min.**

5

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle Gravy Spice Blend over top. Cook, stirring often, until fragrant, 1 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 2-3 min.

6

Slice chicken. Divide chicken and veggies between plates. Spoon pan gravy over top. Sprinkle with parsley.