Sheet-Pan Herb-Crusted Chicken with Roasted Brussels Sprouts & Carrots
This quick and flavorful sheet-pan dinner features juicy, herb-crusted chicken breasts alongside perfectly roasted Brussels sprouts and carrots. It's a wholesome, minimal-prep meal that's ready in just 20 minutes—perfect for busy weeknights.
- 4 pieces boneless skinless chicken breasts
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced into sticks
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Advertisement
Instructions
Preheat oven to 450°F (232°C). Lightly grease a large sheet pan.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, mix Italian seasoning, garlic powder, salt, and pepper. Rub chicken breasts with 1 tbsp olive oil and coat evenly with the herb mixture.
⏱️ 3 minutesToss Brussels sprouts and carrots with remaining olive oil, a pinch of salt, and pepper. Spread veggies and chicken breasts on the sheet pan in a single layer.
⏱️ 2 minutesRoast for 14 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender.
⏱️ 14 minutes 🌡️ 450°FGarnish with fresh parsley before serving, if desired.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
