Sheet Pan Chicken Breasts with Carrots and Potatoes
This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.
Preheat oven to 375° convection or 400° regular oven.
Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.
Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into 3/4 to 1-inch chunks.
Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.
Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.
Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist
Bake until veggies are golden brown, and chicken is 165°. About 35 minutes for me. Your time will vary with the size of pieces and your oven.
An easy recipe to cut in half.
You can use chicken thighs if you wish. 13X18 size sheet pans work great for the full recipe. Use the smaller size 9X13 for a half recipe.
The potatoes can be any potatoes cut into about 1 inch chunks, I do not suggest Russet potatoes due to the thick skin. Something like red potatoes works well.
The carrots can be baby carrots, but cut up whole carrots will have more flavor.
You can use an Italian seasoning mix in place of the suggested spices.
Cook until chicken breasts are 165° and 180° if using thighs. Potatoes and carrots should also be brown and tender.
Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.
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