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 peppers, carrots and potatoes. Served with a drizzle of a rich pan sauce, you'll be licking your plate clean!

Allergens:
Milk
Wheat

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
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

170 g

Carrot

160 g

Sweet Bell Pepper

360 g

Yellow Potato

56 g

Red Onion

7 g

Thyme

1 unit

Chicken Broth Concentrate

2 unit

Garlic, cloves

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories12 kcal
Energy (kJ)50 kJ
Fat1 g
Saturated Fat2 g
Carbohydrate3 g
Sugar4 g
Dietary Fiber7 g
Protein5 g
Cholesterol8 mg
Sodium6 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

Peeler
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Peel, then cut half the 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
2

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

Start 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, then 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. Remove pan from heat. (NOTE: Chicken will finish cooking in step 4.)

Roast chicken
4

Add peppers to the baking sheet with veggies. Stir to combine. Transfer chicken to the baking sheet, arranging on top of veggies. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**

Make pan gravy
5

While veggies and chicken roast, heat the same pan (from step 3) over medium. 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 flour over onions. Cook stirring occasionally, until coated, for 1-2 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 4-5 min. Remove the pan from heat, then stir in sour cream.

Finish and serve
6

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

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