Sheet Pan Chicken and Veggies
User Reviews
5
Sheet Pan Chicken and Veggies
Description
Sheet Pan Chicken and Veggies brings together chicken breasts and hearty root vegetables for an easy roasted meal. The chicken is first brined in a salty water solution to improve moisture retention and then seasoned with fresh thyme and sage before roasting. The vegetables, including sweet potatoes, parsnips, Brussels sprouts, carrots, and whole garlic cloves, are tossed in olive oil and seasoning to develop a golden crust and tender interior. The recipe directs roasting the veggies first, then adding the chicken to cook through together, allowing the flavors to meld.
The roasted vegetables offer a blend of sweetness and earthiness balanced by the savory herb-scented chicken. The garlic and fresh herbs add depth without overpowering the natural flavors. This sheet pan method reduces cleanup while providing a wholesome protein and vegetable combination suitable for dinner.
Serving this dish immediately after roasting ensures the chicken stays moist and the vegetables retain some texture. Fresh parsley garnish adds a bright note. The use of fresh thyme and sage alongside brining highlights approach to enhance moisture and flavor.
Ingredients
For the chicken brine:
- 1.5 –2 pounds chicken breast 3 to 4 medium-sized chicken breasts
- 3 tablespoon kosher salt
For the veggies:
- 2-3 tablespoon olive oil
- 1 medium sweet potato cubed into 1½-inch pieces, or any potato
- 2 large parsnip cut into 1½-inch pieces
- 1 pound Brussels sprouts ends trimmed off and halved
- 2 large carrot cut into 1½-inch pieces
- 4 cloves garlic peeled
- ¼ cup thyme chopped, fresh
- ¼ cup sage chopped, fresh
- salt to taste
- black pepper to taste
- parsley for garnish, fresh
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Brine the chicken: Fill a large mixing bowl with water and add 3 tablespoon kosher salt. Stir to dissolve. Add the chicken breasts and let them sit for 15–30 minutes while you prep the veggies and preheat the oven.
- Prep the veggies: Preheat the oven to 425°F. Cut the sweet potato, parsnips, and carrots into 1½-inch pieces. Peel the garlic cloves. If using Brussels sprouts, halve them. Toss all the veggies and garlic with 2 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast the veggies: Place the baking sheet with the veggies in the oven and roast for 20 minutes.
- Prepare the chicken: Meanwhile, after brining, remove the chicken breasts and pat them dry. Drizzle with the remaining olive oil and season with salt, pepper, fresh thyme, and sage.
- Add the chicken: After roasting the veggies for 20 minutes, carefully toss the veggies and place the seasoned chicken breasts on top. Roast for another 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Serve: Garnish with fresh parsley and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 42g | 84% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 5523mg | 230% |
| Potassium | 1697mg | 36% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 15070IU | 301% |
| Vitamin C | 121mg | 134% |
| Calcium | 133mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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