Sheet Pan Roasted Chicken And Vegetables

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Bill Born

"Looks delicious"

PEGGY LEE

"YUMMMMMM"

Cecile Slinkman

"This looks amazing, a great Sunday dish."

Elizabeth Erick

"Sounds great, except for Brussels sprouts maybe would add a few other spices on the chicken"

Diana Beatty

"This is a definite dish for me since I love chicken breasts and it would be great with the vegetables that you use with it. I would be glad to serve this to my family I know they would enjoy it. thank you"

Arlene Jackson

"Looks tasty and easy to do!"

Rosemarie Baiga

"One pan dinner,plus it Looks delish and good for your family."

Eva

"Mmmmm good"

diane klepfer

"this looks and tastes wonderful. besides appeal,it is a healthy dish for whole family"

Jean Moore

"I think I'll try this tonight."

Sheet Pan Roasted Chicken And Vegetables

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PERDUE^® HARVESTLAND^® Free Range Boneless Skinless Chicken Breasts

In The Fresh Meat Case

Sheet Pan Roasted Chicken And Vegetables

PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Breasts

In The Fresh Meat Case

Made With:

PERDUE^® HARVESTLAND^® Free Range Boneless Skinless Chicken Breasts

PREP TIME: 15min COOK TIME: 30min
Serves 4

PREP TIME: 15min COOK TIME: 30min

Serves 4

400
Calories
31g
Protein
720mg
Sodium
2g
Sat. Fat
8g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 400
% Daily Value*
Total Fat 15g	23%
	Saturated Fat 2g	10%
Cholesterol 65mg	22%
Sodium 720mg	30%

Total Carbs 38g	13%
	Dietary Fiber 8g	32%
	Sugars 8g
Protein 31g
Vitamin A 260%
Vitamin C 80%
Calcium 10%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 pkg. PERDUE^® HARVESTLAND^® Free Range Boneless Skinless Chicken Breasts or PERDUE^® HARVESTLAND^® Organic Chicken Breast

16 oz. baby potatoes, halved crosswise

6 medium carrots cut into large chunks and halved lengthwise

8 oz. green beans

8 oz. brussels sprouts, cut in half

1 large onion cut into slices, lengthwise through the root

3 cloves garlic, sliced

4 tbsp. olive oil, divided

1 lemon, zested and juiced

4-5 sprigs fresh thyme leaves

1 tsp. salt

1/2 tsp. black pepper

Step 1

Combine

On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.

Step 2

Toss

Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.

TIP

TIP: Add color to this roasted sheet tray meal by using multicolored vegetables like purple and red potatoes and yellow and purple carrots. Many of these vegetables are available in grocery stores today.

Step 3

Roast

Roast chicken breasts and vegetables in a pre-heated 400°F. oven for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 165°F. Let chicken rest for 2 to 3 minutes before slicing.

Step 4

Serve

Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables. Garnish with fresh thyme sprigs if desired.