Savoury Sheet Pan Chicken with Roasted Veg and Pan Gravy

Delicious sheet pan chicken breast with roasted vegetables and an easy pan gravy, perfect for a flavorful and quick meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F.

Step 2

Wash and dry all produce.

Step 3

Peel, then slice carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Strip 1 tbsp thyme leaves from stems.

Step 4

Add potatoes, carrots, half the thyme, and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer.

Step 5

Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min. Stir veggies before adding chicken and broccoli in step 4.

Step 6

While veggies roast, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces. Roughly chop parsley.

Step 7

Pat chicken dry with paper towels. Season with salt, pepper, and remaining thyme.

Step 8

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook until golden-brown, 3-4 min per side.

Step 9

Make pan gravy: While chicken and veggies roast, heat the same pan over medium. When hot, add 2 tbsp butter, then onions and garlic. Cook until onions soften, 2-3 min.

Step 10

Add 1/2 cup water and broth concentrate. Cook, stirring often, until gravy thickens slightly, 3-4 min. Remove from heat, then stir in sour cream and half the parsley.

Step 11

Remove the 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.

Step 12

Roast in the middle of the oven, until broccoli is tender and chicken is cooked through, 12-14 min.

Step 13

Slice chicken. Divide chicken and veggies between plates. Spoon pan gravy over top. Sprinkle with remaining parsley.