Ingredients
Scale
- 4 boneless, skinless chicken breasts, (about 1 to 1½ pounds total)
- 3 cups diced potatoes
- ½ pound brussel sprouts, cut in half
- 1 pound asparagus, ends trimmed
- 2 large carrots, diced or thinly sliced
- 1 large red onion, quartered
- 2 cups cherry tomatoes, optional
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced, divided
- 1 teaspoon garlic powder
- 1½ teaspoons dried rosemary, divided
- 1½ teaspoons dried thyme, divided
- salt and freshly ground black pepper, to taste
- 1 tablespoon butter, cut into 4 pats
Instructions
- Preheat oven to 425ºF and line a large sheet pan with parchment paper or foil.
- Cut the potatoes, Brussels sprouts, asparagus, carrots, and red onion, placing each in a separate corner of the sheet pan. Do not add cherry tomatoes yet.
- Drizzle olive oil over the vegetables and season with garlic powder, rosemary, thyme, salt, and pepper.
- Rub olive oil on 2 chicken breasts and season with salt, pepper, rosemary, thyme, and half of the minced garlic.
- Place a pat of butter on top of each chicken breast and seal tightly in parchment paper. Repeat with remaining chicken breasts.
- Bake for 30 minutes or until chicken reaches an internal temperature of 165ºF.
- Ten minutes before cooking time ends, add cherry tomatoes to the sheet pan, if desired.
- Remove from the oven and let stand for 5 minutes before unwrapping chicken and serving.
Notes
Feel free to swap in your favorite vegetables for more variety.
Make sure the chicken is properly sealed to keep it moist during baking.
Using parchment paper allows for easy clean-up.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.