Sheet Pan Herb-Roasted Chicken and Vegetables

A simple yet flavorful sheet pan recipe featuring herb-marinated chicken, sweet potatoes, carrots, and Brussels sprouts, perfect for a healthy meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.

Step 2

In a large bowl, combine the cubed sweet potato and sliced carrots. Drizzle with 1 tablespoon of olive oil, sprinkle with half of the salt and pepper, and toss to coat evenly.

Step 3

Spread the sweet potatoes and carrots in a single layer on the prepared baking sheet. Roast for 15 minutes to give them a head start.

Step 4

While the root vegetables are roasting, pat the chicken breasts dry. In the same bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, minced garlic, rosemary, and thyme. Add the chicken breasts and the halved Brussels sprouts to the bowl, tossing gently to coat everything in the herb mixture.

Step 5

After 15 minutes, remove the baking sheet from the oven. Push the vegetables to the sides and add the seasoned chicken breasts to the center of the pan. Arrange the Brussels sprouts around the chicken.

Step 6

Return the sheet pan to the oven and roast for an additional 20-25 minutes, or until the vegetables are tender and caramelized and the chicken is cooked through. The internal temperature of the chicken should read 165°F (74°C) on a meat thermometer.

Step 7

Remove from the oven and let the chicken rest on the pan for 5 minutes before serving. Garnish with fresh parsley and an extra squeeze of lemon juice if desired.