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At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

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Sheet Pan Roasted Chicken And Vegetables

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Sheet Pan Roasted Chicken And Vegetables

Sheet Pan Roasted Chicken And Vegetables
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PREP TIME: 15min COOK TIME: 30min
Serves 4

Prep/Cook
PREP TIME: 15min COOK TIME: 30min
Serves
Serves 4

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

Ingredients 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 clovesgarlic, sliced

4 tbsp.olive oil, divided

1 lemon, zested and juiced

4-5 sprigsfresh thyme leaves

1 tsp.salt

1/2 tsp.black pepper


Step 1

Step 1

Combine

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

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

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

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

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.

Ta Da Ta Da

Sheet Pan Roasted Chicken And Vegetables

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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 https://www.perdue.com/recipeimages/roasted_sheet_tray_chicken_vegetables_tada_1-220x220.jpg https://www.perdue.com/recipeimages/roasted_sheet_tray_chicken_vegetables_tada_1-220x220.jpg
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