Sheet Pan Herb Roasted Chicken with Potatoes and Carrots is table ready in about an hour.
I’ve said it before and I’ll say it again, chicken is our main meat source of protein. Because of that I am always looking for new ways to cook it.
I’ve seen sheet pan dinners all over the place in the past year or so but hadn’t tried one because roasting was iffy in our old oven. Since we moved I’ve been wanting to try a recipe out and boy am I glad I did.
It was so easy to make and used very few dishes. Really a half sheet pan, a bowl, two measuring spoons, a cutting board, a knife, and tongs was it.
I kept the seasoning simple with homemade Herbes de Provence from Good Cheap Eats, salt, and garlic powder. I used chicken tenders because that is what was on sale therefore was in the fridge but you could use regular boneless skinless chicken breasts.
Sheet Pan Herb Roasted Chicken with Potatoes and Carrots turned out delicious and was well received by even the chicken disliking toddler auntling. That is definitely a win in my book. As soon as I pulled the pan from the oven he started saying “bite, bite” and smacking his lips.
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 3 to 4 russet potatoes, scrubbed and cubed
- 1 to 2 cups baby carrots
- 6 to 8 chicken tenders OR
- 3 to 4 boneless skinless chicken breasts
- 1/4 cup olive oil, divided
- 4 teaspoons herbes de Provence, divided
- 1/2 to 3/4 teaspoon garlic powder, divided
- Preheat oven to 400 degrees
- Line your sheet pan with foil or parchment if desired
- Place the potatoes and carrots in a mixing bowl
- Drizzle with 2 Tablespoons olive oil
- Sprinkle with 2 teaspoons of herbes de Provence and 1/4 teaspoon garlic powder
- Toss well to coat
- Spread in a single layer on the sheet pan, season lightly with salt and cook for 30 minutes
- In the same bowl place the chicken and drizzle with 2 Tablespoons of olive oil
- Sprinkle with the remaining herbes de Provence and garlic powder and a hefty pinch of salt
- Toss to coat
- When the carrots and potatoes have roasted for 30 minutes remove from the oven and add the chicken
- Return to the oven and cook for 20 to 30 minutes or until the chicken has reached 165 degrees and the vegetables are tender