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COVID-19 is Not Considered a Food-Borne Pathogen

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Sheet Pan Roasted Chicken And Vegetables


Sheet Pan Roasted Chicken And Vegetables

Sheet Pan Roasted Chicken And Vegetables

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

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

  • 400
  • 31g
  • 720mg
  • 2g
    Sat. Fat
  • 8g
  • Expand

Ingredients Ingredients


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

Step 1


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

Step 1
Step 2

Step 2

Step 2


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

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

Step 3


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 3
Step 4

Step 4

Step 4


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.

Ta Da Ta Da

Sheet Pan Roasted Chicken And Vegetables

Add Your Comment

Rated 5/5 based on 10 customer reviews
Lemon and thyme season this delicious roasted chicken and vegetables dish. The full meal is prepared on one sheet tray, making cleanup a breeze. Serves 4

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