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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

170 g

Brussels Sprouts

170 g


300 g

Yellow Potato

50 g


7 g


1 unit

Chicken Broth Concentrate

6 g


3 tbsp

Sour Cream


1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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.)


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.


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.**


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.


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