Sheet Pan Roast Chicken
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Sheet Pan Roast Chicken

Sheet Pan Roast Chicken

with Roasted Veggies 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!

Sheet Pan

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


serving amount

2 unit

Chicken Breasts

170 g


227 g

Brussels Sprouts

360 g

Yellow Potato

56 g

Red Onion

7 g


1 unit

Chicken Broth Concentrate

6 g


3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories680 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber11 g
Protein50 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.


Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel



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 half the red onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.

Roast veggies

Add potatoes, Brussels sprouts, carrots, half the onions, half the garlic, half the thyme and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper and half the garlic salt, then toss to combine. Arrange evenly into a single layer. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min.

Start chicken

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.

Roast chicken

Remove the pan from heat. Transfer chicken to the baking sheet, on top of veggies. (NOTE: Give the veggies a stir before adding the chicken.) Roast in the middle of the oven, until chicken is cooked through, 10-12 min.**

Make pan gravy

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 onions and remaining garlic. Cook, stirring often, until onions soften, 2-3 min. Sprinkle the flour over the onions 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.

Finish and serve

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

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