Sheet Pan Chicken and Veggies

This sheet pan chicken and veggies recipe is the ultimate easy and healthy weeknight dinner! It comes together in one pan with juicy chicken, crispy potatoes, and perfectly roasted Brussels sprouts, parsnips, and carrots.

5 from 15 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

For the chicken brine:

1.5 –2 pounds chicken breasts, (3 to 4 medium-sized chicken breasts)
3 tablespoon kosher salt

For the veggies:

2-3 tablespoon olive oil
1 medium sweet potato or any potato, cubed into 1½-inch pieces
2 large parsnips, cut into 1½-inch pieces
1 pound Brussels sprouts, ends trimmed off and halved
2 large carrots, cut into 1½-inch pieces
4 cloves garlic, peeled
¼ cup fresh thyme & sage, chopped
Salt & pepper, to taste
Fresh parsley, for garnish

Instructions

Preheat the oven to 425°F and line a baking sheet with aluminum foil.
Brine the chicken: Fill a large mixing bowl with water and add 3 tablespoon kosher salt. Stir to dissolve. Add the chicken breasts and let them sit for 15–30 minutes while you prep the veggies and preheat the oven.
Prep the veggies: Preheat the oven to 425°F. Cut the sweet potato, parsnips, and carrots into 1½-inch pieces. Peel the garlic cloves. If using Brussels sprouts, halve them. Toss all the veggies and garlic with 2 tablespoon olive oil, salt, and pepper on a baking sheet.
Roast the veggies: Place the baking sheet with the veggies in the oven and roast for 20 minutes.
Prepare the chicken: Meanwhile, after brining, remove the chicken breasts and pat them dry. Drizzle with the remaining olive oil and season with salt, pepper, fresh thyme, and sage.
Add the chicken: After roasting the veggies for 20 minutes, carefully toss the veggies and place the seasoned chicken breasts on top. Roast for another 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
Serve: Garnish with fresh parsley and enjoy!

Nutrition

Course Lunch & Dinner

Cuisine American

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