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Sheet Pan Roast Chicken

Sheet Pan Roast Chicken

with Roasted Veggies 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:Sheet Pan
Allergens:Milk/LaitWheat/BléSulphites/Sulfite

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

170 g

Carrot

227 g

Brussels Sprouts

360 g

Yellow Potato

56 g

Red Onion

7 g

Thyme

1 unit

Chicken Broth Concentrate

6 g

Garlic

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

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
Calories680 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber11 g
Protein50 g
Cholesterol140 mg
Sodium1240 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Measuring Spoons
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 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.

2

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.

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. (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.**

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 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.

6

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