Sheet Pan Roast Chicken
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Sheet Pan Roast Chicken

Sheet Pan Roast Chicken

with Roasted Veg and Pan Gravy

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

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

g

Chicken Breasts

g

Brussels Sprouts

g

Carrot

g

Yellow Potato

g

Shallot

g

Thyme

unit

Chicken Broth Concentrate

g

Garlic

tbsp

Sour Cream

(Contains Milk)

tsp

Garlic Salt

Not included in your delivery

tbsp

Unsalted Butter*

(Contains Milk)

tbsp

Oil*

tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2594 kJ
Calories620 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate28 g
Sugar10 g
Dietary Fiber8 g
Protein46 g
Cholesterol150 mg
Sodium1230 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

Peeler
Baking Sheet
Large Non-Stick Pan
Paper Towel

Instructions

PREP
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.

ROAST VEGGIES
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.)

START 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.

ROAST CHICKEN
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.**

MAKE PAN GRAVY
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.

FINISH AND SERVE
6

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

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