Herb-Roasted Chicken with Veggies & Potatoes (Sheet Pan)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F (220°C).

Step 2

Toss potatoes with 1 tablespoon olive oil and a pinch of the seasoning mix. Spread them out on a large sheet pan in a single layer.

Step 3

Roast potatoes alone for 10–15 minutes while you prep the rest.

Step 4

While potatoes are roasting, toss the chopped vegetables with 1 tablespoon olive oil and some of the remaining seasoning mix.

Step 5

Rub the chicken breasts and thighs with the remaining 1 tablespoon olive oil and the rest of the seasoning mix.

Step 6

Remove the sheet pan from the oven and add the seasoned vegetables and chicken to the pan with the partially roasted potatoes.

Step 7

Return the pan to the oven and roast for another 25–30 minutes, until the chicken is cooked through (165°F for breasts, 175°F+ for thighs) and the vegetables and potatoes are tender and lightly golden.

Step 8

Let the chicken rest for 5 minutes before slicing if desired. Serve everything together or deconstructed for picky eaters.