For an easy weeknight dinner with only a few dishes to wash, this savory sheet pan chicken recipe is superb! Delectable roast potatoes and colorful vegetables pair with tender, juicy chicken breast for a healthy and delightful dinner.

Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.

What could be better than a one-pan dinner? Sheet pan dinner recipes are some of my favorites, not only because they are delicious and easy to make, but because clean up is even easier! They make a great weeknight meal, and this savory sheet pan chicken recipe is a healthy, complete dinner I make year-round.

While other cuts of chicken can be used in this healthy and savory sheet pan chicken recipe, I prefer to use boneless, skinless chicken breast. Why? To reduce the amount of fat, especially saturated fat, that goes into this recipe. To reduce the amount even further, be sure to trim any excess fat from the chicken breast before cooking.

Another tip I want to share: use a meat thermometer to make sure your chicken is cooked thoroughly. Why? While chicken breast is quite easy to make, it can be difficult to cook to just the right temperature. Cooked too little, and you run the risk of food-borne illness. Cooked too much, and the final product is tough and dry. I always use a meat thermometer when baking this sheet pan chicken recipe to make sure that my chicken is tender, juicy, and safe every time!

While I prefer to use carrots and green beans in this sheet pan chicken recipe for not only the flavors but to add some color, you can use any type of vegetables you would prefer. Brussels Sprouts, broccoli, or asparagus are great ways to add a bright green to your dinner plate, while peppers or red onion add some different hues. I also like to use red skinned or purple potatoes for the color and flavor, but any type of potato will taste great with this recipe, even sweet potatoes. Not a potato fan? Just omit the potatoes and double the vegetables.

As usual, this recipe does not contain any added salt. Why? As a dietitian, I avoid the use of salt in most recipes. There are so many delicious flavors in this sheet pan chicken recipe, that salt is just not needed, and actually takes away from the final dinner. As with most recipes, however, salt can certainly be added if you feel it is necessary. BUT! Please try this without the salt first. You may be pleasantly shocked at how flavorful and satisfying your dinner can be without it!

Finally, how do I serve this easy and savory sheet pan chicken recipe? While this is a complete meal by itself, my family often likes to add some sour cream or ketchup to the potatoes. I will also add some dinner rolls at times as a side dish, or even use the chicken with some bread to make a sandwich. Another bonus for this recipe? It makes great leftovers for lunch!

Savory Sheet Pan Chicken Recipe

Prep Time: 10-15 minutes Cook Time: 45-55 minutes

Ingredients

• 24 ounces Boneless, Skinless Chicken Breast (about 2-3 large pieces)
• 24 ounces Potatoes, washed
• 8 ounces Carrots, washed and peeled
• 6 ounces fresh Green Beans, washed and trimmed
• 1/4 cup Canola Oil
• 1 and 1/2 teaspoons dried Parsley
• 3/8 teaspoon crushed Rosemary
• 3/8 teaspoon rubbed Sage
• 3/8 teaspoon ground Thyme

Directions

1. Cut the potatoes into bite-size pieces (about 1″ cubed) and place on a large sheet pan (at least 9″ x 13″)
2. Add the carrots and green beans
3. In a small dish, mix the canola oil and seasonings (parsley, rosemary, sage, and thyme)
4. Pour about three-fourths of the oil and seasoning mixture on top of the vegetables, reserving the rest. Toss to coat.
5. Place the chicken breast(s) in the middle of the dish, directly onto the surface of the pan, pushing the vegetables aside a little to make room.
6. Using a basting brush, brush the remaining oil and seasoning mixture onto the chicken breast(s)
7. Bake in a preheated oven at 375^oF for 45-55 minutes, or until the chicken reaches an internal temperature of 165^oF

Time-Saving Tip: Follow steps 1-6 in the morning, then cover and store in the refrigerator for up to 12 hours before cooking. Bonus time-saving tip: Purchase pre-washed, pre-trimmed green beans and pre-washed, pre-peeled baby carrots.

*Nutrition Information (per serving, about 4 servings per recipe)

• 486 Calories
• 18 g Total Fat
• 2 g Saturated Fat
• 44 g Protein
• 120 mg Sodium
• 39 g Total Carbohydrate
• 6 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.