Italian Sheet Pan Chicken
Cook
30 mins
Prep Time
10 mins
Total Time
40 mins
Serves
4
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 lb baby potatoes, halved
- 1 cup cherry tomatoes
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Kitchen Tools Needed:
- Large sheet pan
- Mixing bowls
- Knife and cutting board
- Measuring spoons
Steps
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan with olive oil or cooking spray.
- Prepare the Chicken: In a small bowl, mix Italian seasoning, garlic powder, paprika, salt, and pepper. Rub half of the seasoning mixture onto the chicken breasts.
- Prepare the Vegetables: In a large mixing bowl, toss the baby potatoes with 1 tablespoon of olive oil and the remaining seasoning mixture. Spread the potatoes onto the sheet pan, arranging them in a single layer. Roast the potatoes alone for 15 minutes to give them a head start.
- Add Chicken and Remaining Vegetables: Remove the sheet pan from the oven and add the seasoned chicken breasts, cherry tomatoes, and broccoli florets. Drizzle the remaining olive oil over the vegetables and lightly season with additional salt and pepper. Return the sheet pan to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Add Parmesan and Garnish: Sprinkle grated Parmesan cheese over the chicken and vegetables during the last 5 minutes of roasting. Once done, remove the sheet pan from the oven and garnish with fresh basil or parsley if desired.
- Serve: Serve hot, with the roasted chicken and vegetables plated together for a complete meal.
Macros:
Total Calories: 400
Carbs: 25g
Proteins: 35g
Fats: 15g