Herb-Crusted Chicken Traybake
Sheet-pan roasted chicken with herb crust, paired with roasted vegetables. One-pan dinner with crispy herb coating and tender vegetables cooked together.
Ingredients
Method
Preheat oven to 425°F. Pat chicken breasts dry with paper towels.
In a small bowl, combine rosemary, parsley, minced garlic, lemon juice, 2 tbsp olive oil, salt, and black pepper to form a paste.
On a large sheet pan, toss carrot, red onion, zucchini, and potato with remaining 1 tbsp olive oil, salt, and pepper; spread in an even layer.
Rub the herb mixture evenly over all sides of each chicken breast. Nestle chicken among the vegetables on the sheet pan.
Roast for 35–40 minutes, until a meat thermometer inserted into the thickest part of the chicken reads 165°F and vegetables are tender and lightly browned.
Let rest for 5 minutes. Transfer chicken and vegetables to a serving platter and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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