Savoury Sheet Pan Chicken
with Roasted Veg and Pan Gravy
Nothing says comfort food like pan-roasted chicken and a hearty veggie medley of broccoli, carrots and potatoes. Served with a drizzle of a rich pan sauce, you'll be licking your plate clean!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
300 g
Yellow Potato
227 g
Broccoli, florets
170 g
Carrot
14 g
Parsley and Thyme
1 unit
Chicken Broth Concentrate
3 tbsp
Sour Cream
(Contains Milk)
56 g
Red Onion
3 g
Garlic
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then slice carrot into 1/4-inch rounds. Cut potatoes into 1/4-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Add potatoes, carrots, half the thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min. (NOTE: Stir veggies before adding chicken and broccoli in step 4.)
While veggies roast, cut broccoli into bite-bite -sized pieces. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop parsley. Pat chicken dry with paper towels. Season with salt, pepper and remaining thyme.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 3-4 min per side.
Remove pan from heat. Add broccoli to the baking sheet with veggies. Toss to combine. Transfer chicken to the baking sheet, placing on top of veggies. Roast in the middle of the oven, until broccoli is tender and chicken is cooked through, 12-14 min.
While chicken and veggies roast, heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until onions soften, 2-3 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 3-4 min. Remove pan from heat, then stir in sour cream and half the parsley. Season with salt and pepper.
Divide chicken and veggies between plates. Spoon pan gravy over top. Sprinkle with remaining parsley.
