Sheet-Pan Chicken & Root Veggies
Sheet-Pan Chicken & Root Veggies is a comforting meal that combines succulent chicken breasts with vibrant root vegetables like carrots and baby potatoes. This one-pan dish is perfect for busy weeknights, delivering hearty flavors with minimal cleanup. With a golden crust and aromatic herbs, it feels like a warm hug on a plate, making it a favorite for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 medium carrots, sliced
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 2 tsp fresh thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken breasts with olive oil, salt, pepper, garlic powder, and thyme. Mix well to coat.
- Prepare veggies by slicing carrots and halving potatoes into uniform pieces.
- Arrange seasoned chicken and vegetables on a sheet pan in a single layer.
- Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Serve immediately or allow to rest before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
Keywords: - Customize your veggies with seasonal options like sweet potatoes or parsnips. - For extra flavor, consider adding a splash of lemon juice before serving. - Store leftovers in an airtight container for up to four days.