Sheet Pan Roasted Chicken Breast with Carrots and Potatoes

Name: Sheet Pan Roasted Chicken Breast with Carrots and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5-2 lbs total); 1 lb baby red potatoes, quartered; 1 lb carrots, peeled and cut into 1-inch pieces; 3 tbsp olive oil; 1 tsp dried rosemary; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp black pepper; 1/2 tsp salt; 2 tbsp fresh parsley, chopped (for garnish, optional)

EasyAmericanPrep: 15 minutesCook: 30 minutesServes 4

A simple yet satisfying dinner featuring tender chicken breast roasted alongside sweet carrots and fluffy potatoes, all on one sheet pan for easy cleanup. Perfect for a beginner cook.

Sheet Pan Roasted Chicken Breast with Carrots and Potatoes

Ingredients

•4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
•1 lb baby red potatoes, quartered
•1 lb carrots, peeled and cut into 1-inch pieces
•3 tbsp olive oil
•1 tsp dried rosemary
•1/2 tsp garlic powder
•1/2 tsp paprika
•1/4 tsp black pepper
•1/2 tsp salt
•2 tbsp fresh parsley, chopped (for garnish, optional)

Dietary Info

Gluten-freeDairy-free

Instructions

1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2
In a large bowl, combine the quartered potatoes and 1-inch carrot pieces. Drizzle with 2 tablespoons of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried rosemary. Toss until the vegetables are evenly coated.
3
Spread the seasoned potatoes and carrots in a single layer on one half of the prepared baking sheet.
4
Pat the chicken breasts dry with paper towels. In the same bowl (no need to wash), add the chicken breasts. Drizzle with the remaining 1 tablespoon of olive oil. Season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. Rub the seasonings evenly over the chicken.
5
Place the seasoned chicken breasts on the other half of the baking sheet, ensuring they are not overlapping the vegetables. Arrange them in a single layer.
6
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized. If the vegetables are not tender enough, you can remove the chicken and continue roasting the vegetables for an additional 5-10 minutes.
7
Remove from the oven. Let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve immediately.

Cook This with Sous

Get recipes like this from ingredients you already have. Free to download.