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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!

Tags:Easy Clean-upFamily FriendlySheet Pan
Allergens:MilkGluten

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
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

227 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)

1 tsp

Garlic Salt

1 tbsp

All-Purpose Flour

(ContainsGluten)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Energy (kJ)2720 kJ
Fat28 g
Saturated Fat9 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber10 g
Protein49 g
Cholesterol140 mg
Sodium1240 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
Peeler
Measuring Spoons
Baking Sheet
Large Bowl
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 4 ppl) 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 4 ppl) on a baking sheet. Arrange evenly into a single layer. Sprinkle over half the garlic salt and season with pepper. Roast in the middle of the 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 4 ppl) to a large bowl. Season with pepper and toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 veggies and chicken roast, heat the same pan (from step 3) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining shallots and remaining garlic. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle the flour over the shallots and cook for 1-2 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. 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.