Sheet Pan Herb Chicken with Roasted Potatoes and Carrots
Nutrition Information
  • Serves: 4 servings
  • Serving Size: ~5 oz chicken + 1-1/2 cups veggies
  • Calories: 370
  • Fat: 11 g
  • Carbohydrates: 31 g
  • Sodium: 620 mg
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 95 mg
Type: Entree
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2-3 large chicken breasts, boneless and skinless (~1-1/2 pounds)
  • 1-1/2 pounds baby potato medley (red, gold, and purple)
  • 2 cups baby carrots
  • 1 small onion, cut into large chunks
  • 2 tablespoons canola or avocado oil
  • 2 tablespoons dried parsley
  • 2 tablespoons dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 425 degrees F. Prepare the chicken breasts by rubbing half the oil on both sides and then sprinkling with half of the herbs, salt and pepper.
  2. On a large foil-lined baking sheet, spray with nonstick spray, add the chicken breasts to the middle and scatter the onions, potatoes and carrots around them. Drizzle veggies with remaining oil, and sprinkle with the rest of the herbs, salt and pepper.
  3. Bake for 25 minutes and then check for doneness; the potatoes should be soft when poked with a fork, and the chicken breast should be at an internal temperature of 165 degrees F. Remove from the oven, allow to cool for 5 minutes. Enjoy!
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Exchanges: 2 Carbohydrates, 5 Proteins, 2 Fats