Sheet Pan Herb-Crusted Chicken (Print version)

Tender herb-crusted chicken breasts roasted alongside a medley of caramelized root vegetables.

# Required ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Herb Crust

05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh thyme leaves, chopped
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons grated Parmesan cheese, optional

→ Root Vegetables

11 - 3 medium carrots, peeled and cut into 1-inch pieces
12 - 2 parsnips, peeled and cut into 1-inch pieces
13 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
14 - 1 large red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - ¾ teaspoon salt
17 - ½ teaspoon black pepper

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss 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.
03 - Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
04 - In a small bowl, combine parsley, thyme, rosemary, garlic, lemon zest, and Parmesan if using. Press herb mixture firmly onto the tops of the chicken breasts.
05 - Nestle the herb-crusted chicken breasts among the vegetables on the sheet pan.
06 - Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden brown.
07 - Let rest for 3 to 5 minutes before serving. Garnish with extra fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means less cleanup and more time actually enjoying your meal with people who matter.
  • Those caramelized root vegetables develop this sweet, nutty depth that makes you forget you're eating something genuinely healthy.
  • The herb crust keeps chicken impossibly moist while delivering flavor that tastes like you fussed for hours.
02 -
  • Wet hands ruin the herb crust before it cooks, so pat the chicken completely dry before you do anything to it—this one lesson changes everything.
  • Don't crowd the vegetables or they'll steam instead of caramelize, which is the difference between good and transcendent.
03 -
  • Use a meat thermometer rather than guessing—it's the only way to guarantee juicy chicken every single time, and it removes all the anxiety.
  • Toast your fresh herbs briefly in a dry pan before mixing them if you want even deeper flavor, though it's not necessary and adds one more step.
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