Savoury Sheet Pan Chicken
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Savoury Sheet Pan Chicken

Savoury Sheet Pan Chicken

with Roasted Veg and Pan Gravy

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 Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

250 g

Yellow Potato

227 g


1 unit(s)


14 g

Parsley and Thyme

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)


1 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp


2 tbsp

Unsalted Butter*

¼ tsp

Salt and Pepper*


Nutrition Values

Calories620 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate42 g
Sugar9 g
Dietary Fiber7 g
Protein46 g
Cholesterol155 mg
Sodium330 mg
Trans Fat0.5 g
Potassium1800 mg
Calcium125 mg
Iron3 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups


Roast Veggies

Cut broccoli into bite-sized pieces. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4ppl) from stems. Toss potatoes, broccoli, carrots, half the thyme and 1 tbsp oil (dbl for 4ppl) 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.)

Finish Prep

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.

Sear Chicken

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

Finish Chicken

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.**

Make Pan Gravy

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

Finish and Serve

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