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Sheet Tray Roasted Chicken And Vegetables
ADD YOUR COMMENT
"Looks delicious"
Comment Bill Born
"YUMMMMMM"
Comment PEGGY LEE
"This looks amazing, a great Sunday dish."
Comment Cecile Slinkman
"Sounds great, except for Brussels sprouts maybe would add a few other spices on the chicken"
Comment Elizabeth Erick
"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"
Comment Diana Beatty
"Looks tasty and easy to do!"
Comment Arlene Jackson
"One pan dinner,plus it Looks delish and good for your family."
Comment Rosemarie Baiga
"Mmmmm good"
Comment Eva
"this looks and tastes wonderful. besides appeal,it is a healthy dish for whole family"
Comment diane klepfer
"I think I'll try this tonight."
Comment Jean Moore
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Sheet Tray Roasted Chicken And Vegetables

Preheat oven to 400°F

Ingredients

1 pkg PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts
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 One

Sheet Tray Roasted Chicken And Vegetables

Time make it in:

WITH PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts

Serves 4 | Prep Time: 15 Min | Cook Time: 30 Min

Nutritional Information
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.

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

Sheet Tray Roasted Chicken And Vegetables

Preheat oven to 400°F

ingredients

Ingredients

1 pkg PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts
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
ingredients

Step one: Combine

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

ingredients

Step two: 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: 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.

ingredients

Step three: 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.

How to: Roasting
ingredients

Step four: 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!

Sheet Tray 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.
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