Sheet Pan Chicken Breast with Roasted Carrots, Potatoes, and Cherry Tomatoes
An easy and delicious sheet pan dinner featuring seasoned chicken breast, roasted carrots, potatoes, and bursting cherry tomatoes for minimal cleanup. This complete balanced meal is perfect for a satisfying dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips or bite-sized pieces
- •1 lb baby red potatoes, halved or quartered depending on size
- •1 lb carrots, peeled and cut into 1-inch pieces
- •1 pint cherry tomatoes
- •3 tbsp olive oil, divided
- •1 tsp dried oregano
- •1 tsp garlic powder
- •1/2 tsp dried thyme
- •1/2 tsp paprika
- •1/4 tsp black pepper
- •1/2 tsp salt, or to taste
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, combine the halved potatoes and carrots. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon oregano. Toss until the vegetables are evenly coated. Spread them in a single layer on one half of the prepared baking sheet.
- 3
Roast the potatoes and carrots for 15 minutes in the preheated oven. This gives the denser vegetables a head start.
- 4
While the vegetables are roasting, prepare the chicken. In the same bowl (no need to wash), add the chicken breast pieces. Drizzle with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and 1/2 teaspoon paprika. Toss until the chicken is well coated.
- 5
After the potatoes and carrots have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes and carrots to one side. Add the seasoned chicken pieces to the other side of the baking sheet, spreading them in a single layer. Scatter the cherry tomatoes around the chicken and vegetables.
- 6
Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the vegetables are tender and slightly caramelized, and the cherry tomatoes have burst. If desired, you can broil for the last 2-3 minutes for extra browning.
- 7
Remove from the oven, garnish with fresh parsley if using, and serve immediately.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
