Sheet-Pan Garlic-Herb Chicken with Roasted Brussels Sprouts & Carrots
This quick and flavorful sheet-pan recipe features juicy garlic-herb chicken breasts roasted alongside tender Brussels sprouts and sweet carrots. Perfect for a wholesome weeknight dinner in just 30 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced into 1/2-inch coins
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp lemon juice
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FIn a large bowl, toss Brussels sprouts and carrots with 1.5 tbsp olive oil, half of the minced garlic, 0.5 tsp salt, and 1/4 tsp pepper. Spread evenly on one side of the sheet pan.
Rub chicken breasts with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Place on the other side of the sheet pan.
Roast for 20-22 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are tender and caramelized.
⏱️ 22 minutes 🌡️ 425°FRest chicken for 3 minutes, then slice and serve with roasted vegetables.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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