Save Experience the effortless charm of a one-pan meal with this Sheet Pan Herb-Crusted Chicken with Root Vegetables. This dish features succulent chicken breasts coated in a fragrant herb crust, roasted to perfection alongside a colorful medley of caramelized carrots, parsnips, and sweet potatoes for a wholesome, all-in-one dinner.
Save The combination of fresh rosemary, thyme, and parsley, enhanced with a hint of lemon zest, creates a savory crust that locks in moisture. As the vegetables roast, they develop a natural sweetness that complements the robust garlic and herb flavors of the chicken.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Herb Crust: 2 tablespoons fresh parsley (finely chopped), 2 tablespoons fresh thyme leaves (chopped), 2 tablespoons fresh rosemary (finely chopped), 2 cloves garlic (minced), 1 teaspoon lemon zest, 2 tablespoons grated Parmesan cheese (optional)
- Root Vegetables: 3 medium carrots (peeled and cut into 1-inch pieces), 2 parsnips (peeled and cut into 1-inch pieces), 2 medium sweet potatoes (peeled and cut into 1-inch cubes), 1 large red onion (cut into wedges), 2 tablespoons olive oil, ¾ teaspoon salt, ½ teaspoon black pepper
Instructions
- 1. Preheat and Prep
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- 2. Season Vegetables
- In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with 2 tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Spread evenly on the prepared baking sheet.
- 3. Prepare Chicken
- Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- 4. Apply Herb Crust
- In a small bowl, combine parsley, thyme, rosemary, garlic, lemon zest, and Parmesan (if using). Press herb mixture onto the tops of the chicken breasts.
- 5. Assemble Sheet Pan
- Nestle the herb-crusted chicken breasts among the vegetables on the sheet pan.
- 6. Roast
- Roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and golden.
- 7. Rest and Serve
- Let rest for 3–5 minutes before serving. Garnish with extra fresh herbs if desired.
Zusatztipps für die Zubereitung
For added crunch, sprinkle a handful of gluten-free breadcrumbs over the herb crust before roasting. Ensure the Parmesan cheese and all other packaged ingredients are verified gluten-free if dietary restrictions are a concern.
Varianten und Anpassungen
You can easily customize the vegetable medley by substituting Yukon gold potatoes or turnips for sweet potatoes. Adjust the root vegetables based on what you have on hand or what is currently in season.
Serviervorschläge
This wholesome meal pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Noir. The acidity and light body of these wines balance the savory herbs and the caramelized sweetness of the roasted vegetables.
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Whether serving a family dinner or meal prepping for the week, this Sheet Pan Herb-Crusted Chicken with Root Vegetables is a reliable, flavorful choice. With 37g of protein per serving and a total time of under an hour, it is as practical as it is delicious.
Recipe Questions & Answers
- → What temperature should the chicken be cooked to?
The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with a meat thermometer.
- → Can I use bone-in chicken pieces instead?
Yes, bone-in thighs or drumsticks work well. Adjust cooking time to 40-45 minutes, ensuring the meat reaches proper internal temperature.
- → What other vegetables can I add?
Try adding Brussels sprouts, butternut squash, beets, or regular potatoes. Just keep pieces similar in size for even roasting.
- → Can I prepare this ahead of time?
Yes, chop vegetables and mix the herb coating up to a day ahead. Store separately in the refrigerator until ready to assemble and roast.
- → How do I store leftovers?
Keep leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
- → Is this dairy-free without the Parmesan?
Yes, simply omit the Parmesan cheese from the herb crust. The remaining herbs and garlic provide plenty of flavor on their own.