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Sheet Pan Roast Chicken

Sheet Pan Roast Chicken

with Roasted Veg and Pan Gravy

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

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 difficultyEasy
Ingredients
serving amount
1
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
3
4

340 g

Chicken Breasts

170 g

Brussels Sprouts

170 g

Carrot

300 g

Yellow Potato

50 g

Shallot

7 g

Thyme

1 unit

Chicken Broth Concentrate

6 g

Garlic

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate28 g
Sugar10 g
Dietary Fiber8 g
Protein46 g
Cholesterol150 mg
Sodium1230 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve Brussels sprouts. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch slices. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl) from stems, then finely chop.

2

Toss potatoes, Brussels sprouts, carrots, half the shallots, half the garlic, half the thyme and 1 tbsp oil (dbl for 4ppl) on a baking sheet. Arrange evenly into a single layer. Sprinkle over half the garlic salt and season with pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding chicken.)

3

While veggies roast, pat chicken dry with paper towels. Add chicken, remaining thyme, remaining garlic salt and 1/2 tbsp oil (dbl for 4ppl) in a large bowl. Season with pepper. Toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden-brown, 2-3 min per side.

4

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

5

While veggie and chicken cook, heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then remaining shallots and remaining garlic. Cook, stirring often, until shallots soften, 2-3 min. Add 1/2 cup water (dbl for 4ppl) and broth concentrates. Cook, stirring often, until gravy slightly thickens, 4-5 min. Remove pan from heat, then stir in sour cream.

6

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