Sheet Pan Herb-Crusted Chicken

There's something magical about a meal that comes together on a single sheet pan. This Herb-Crusted Chicken with Root Vegetables brings together the earthy comfort of seasonal root vegetables with succulent chicken breasts, all elevated by a fragrant herb crust that infuses every bite with flavor. As the dish roasts, your kitchen fills with an irresistible aroma that promises a satisfying meal ahead.

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This recipe celebrates the beautiful partnership between tender chicken and hearty root vegetables. The herb crust creates a wonderful textural contrast while locking in moisture, ensuring each bite of chicken is juicy and flavorful. Meanwhile, the vegetables roast to golden perfection, their natural sweetness intensifying as they caramelize in the oven.

Ingredients

• For the Chicken: 4 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper
• For the Herb Crust: 2 tablespoons fresh parsley (finely chopped), 2 tablespoons fresh thyme leaves (chopped), 2 tablespoons fresh rosemary (finely chopped), 2 cloves garlic (minced), 1 teaspoon lemon zest, 2 tablespoons grated Parmesan cheese (optional)
• For the Root Vegetables: 3 medium carrots (peeled and cut into 1-inch pieces), 2 parsnips (peeled and cut into 1-inch pieces), 2 medium sweet potatoes (peeled and cut into 1-inch cubes), 1 large red onion (cut into wedges), 2 tablespoons olive oil, ¾ teaspoon salt, ½ teaspoon black pepper

Instructions

Prepare the oven and baking sheet

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Season the vegetables

In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with 2 tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Spread evenly on the prepared baking sheet.

Prepare the chicken

Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.

Make the herb crust

In a small bowl, combine parsley, thyme, rosemary, garlic, lemon zest, and Parmesan (if using). Press herb mixture onto the tops of the chicken breasts.

Arrange on sheet pan

Nestle the herb-crusted chicken breasts among the vegetables on the sheet pan.

Roast

Roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and golden.

Rest and serve

Let rest for 3–5 minutes before serving. Garnish with extra fresh herbs if desired.

Zusatztipps für die Zubereitung

For the best results, try to cut all vegetables into similar-sized pieces to ensure even cooking. If you prefer a crispier herb crust, you can brush the tops of the herb-coated chicken breasts with a little melted butter before baking. This will help the herbs to toast slightly and develop more flavor while keeping the chicken moist.

Varianten und Anpassungen

This recipe is incredibly versatile. For added crunch, sprinkle a handful of gluten-free breadcrumbs over the herb crust before roasting. You can substitute Yukon gold potatoes or turnips for sweet potatoes if preferred. In autumn, try adding cubed butternut squash to the vegetable mix, or in spring, add asparagus during the last 10 minutes of cooking for seasonal variety.

Serviervorschläge

This complete meal needs little accompaniment, but a simple green salad with a light vinaigrette makes a refreshing side. For a special occasion, serve with a glass of crisp Sauvignon Blanc or light Pinot Noir to complement the herbal notes in the dish. A dollop of garlic aioli or herb-infused yogurt sauce served alongside adds a lovely finishing touch.

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This Sheet Pan Herb-Crusted Chicken with Root Vegetables isn't just a meal—it's a celebration of simplicity and flavor. Perfect for busy weeknights yet impressive enough for weekend entertaining, it offers nourishment with every colorful bite. The beauty of this dish lies in its honest approach to cooking: quality ingredients, thoughtful seasoning, and the transformative power of proper roasting. Whether you're cooking for family or friends, this wholesome sheet pan dinner is bound to become a regular in your culinary rotation.

Recipe FAQs

→ What herbs are used for the crust?

Fresh parsley, thyme, and rosemary combine with garlic and lemon zest to form a fragrant herb crust.

→ Can I substitute the root vegetables?

Yes, variations like Yukon gold potatoes or turnips can replace sweet potatoes for different flavors and textures.

→ How do I ensure the chicken stays moist?

Coating the chicken with olive oil and the herb crust helps retain moisture while roasting at 425°F until fully cooked.

→ Is Parmesan cheese necessary for the herb crust?

Parmesan is optional but adds a savory depth; omit it for a dairy-free version.

→ What temperature should the chicken reach when done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).