Sheet Pan Roasted Chicken and Root Vegetables (Carrots & Potatoes)

Name: Sheet Pan Roasted Chicken and Root Vegetables (Carrots & Potatoes)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 1.5 lbs red potatoes, scrubbed and cut into 1-inch cubes; 1 lb carrots, peeled and cut into 1/2-inch thick rounds or 1-inch pieces; 3 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish, optional)

EasyAmericanPrep: 15 minutesCook: 35-40 minutesServes 4

An easy one-pan dinner featuring perfectly roasted chicken breast, tender carrots, and crispy potatoes, all seasoned with aromatic herbs for a delicious and balanced meal.

Sheet Pan Roasted Chicken and Root Vegetables (Carrots & Potatoes)

Ingredients

•1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
•1.5 lbs red potatoes, scrubbed and cut into 1-inch cubes
•1 lb carrots, peeled and cut into 1/2-inch thick rounds or 1-inch pieces
•3 tablespoons olive oil
•1 teaspoon dried rosemary
•1 teaspoon dried thyme
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•1/2 teaspoon paprika
•Salt and freshly ground black pepper to taste
•2 tablespoons fresh parsley, chopped (for garnish, optional)

Dietary Info

Gluten-freeDairy-free

Instructions

1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
2
In a large bowl, combine the cut potatoes and carrots. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, and salt and pepper to taste. Toss until the vegetables are evenly coated.
3
Spread the seasoned vegetables in a single layer on one half of the prepared sheet pan.
4
In the same bowl (no need to wash), add the chicken pieces. Drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the remaining 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, and salt and pepper to taste. Toss until the chicken is evenly coated.
5
Arrange the seasoned chicken in a single layer on the other half of the sheet pan, ensuring it's not overcrowded.
6
Roast for 20 minutes. Then, carefully flip the chicken and stir the vegetables. Continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
7
Remove from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.

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