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sheet pan roasted chicken and vegetables | perdue®


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Servings: 4

Cost: $6.64 /serving


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Step 1

On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.

Step 2

Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.

Step 3

Roast chicken breasts and vegetables in a pre-heated 400°F. oven for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 165°F. Let chicken rest for 2 to 3 minutes before slicing.

Step 4

Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables.Garnish with fresh thyme sprigs if desired.

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