The Best Sheet Pan Autumn Chicken Dinner
Deliciously simple, this sheet pan autumn chicken combines tender, juicy bites of chicken with roasted seasonal vegetables in an easy, savory Mediterranean herb seasoning.
Servings: 6
Calories: 285kcal
Ingredients
- 3 medium carrots cut into 1-inch pieces
- 1 lb Brussels sprouts halved
- 4 red potatoes cubed into 1-inch pieces
- 3 medium parsnips cut into 1-inch pieces
- 1 red onion cut into wedges
- ⅓ cup extra virgin olive oil divided
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp garlic powder
- Sea salt and freshly ground black pepper to taste
- 4 boneless, skinless chicken breasts cubed into 2-inch pieces
Instructions
- Preheat the oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine the carrots, Brussels sprouts, potatoes, parsnips, and onion. Drizzle with 4 tablespoons of olive oil and toss well to coat the vegetables evenly.
- Mix the oregano, rosemary, thyme, basil, garlic powder, salt, and pepper in a small bowl, to create a blend. Sprinkle about 3 tablespoons of the seasoning blend over the vegetable and toss well to distribute the seasonings evenly.
- Place the vegetables on the prepared baking sheet in a single layer.
- Bake the vegetables for 20 minutes. Remove the baking sheet from the oven and flip the vegetables.
- Meanwhile, in a bowl, toss the chicken in the remaining olive oil. Add the remaining seasoning blend and toss to coat.
- Place the chicken pieces over the vegetables on the baking sheet.
- Return the baking sheet to the oven and continue cooking for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender. Use an instant-read thermometer to test for doneness. The chicken is ready when its temperature has reached 165°F.
Notes
Notes And Cooking Tips
- Use an instant-read thermometer to test for the doneness of the chicken. The chicken is ready when its temperature has reached 165°F.
- Try to chop the vegetables so that they’re roughly the same size (about one inch). This way, they all cook evenly and become tender around the same time.
- The reason that you put the chicken onto the pan after pre-cooking the vegetables is so that the chicken doesn’t dry out. Root vegetables take longer to cook and adding the chicken a bit later allows it to remain tender, juicy, and delicious.
- Keep clean up easy and either line your cooking sheet with parchment paper or aluminum foil. Make sure it covers all sides as the chicken will release a bit of juice.
- This sheet pan autumn chicken is a great way to meal prep and have a tasty lunch the next day!
- Store leftovers in an airtight container in the fridge. Stored like this, it will last 3-4 days.
- Reheat it in the microwave in small intervals or in the oven on low.
- This chicken dinner also tastes delicious, mixed into a salad the next day!
Nutrition
Calories: 285kcal | Carbohydrates: 41g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 468mg | Fiber: 10g | Sugar: 9g