Perfectly Fresh Chicken Sheet Pan
Delicious and fresh summer sheet pan. This is an easy sheet pan and the flavor combination between the potatoes, chicken, and vegetable seasoning is amazing.
Enjoy!
RECIPE CARD
TIME TO COOK: about 1 hour
INGREDIENTS
1 lbs chicken breasts
1 lemon
1 tbsp basil
1 lb baby yellow potatoes
2 tbsp butter
¼ tbsp garlic powder
½ cup shredded parmesan
14.5 oz green beans
2 red peppers
5 shaved carrots
2 heads of broccolini
1 tbsp olive oil
½ tbsp oregano
¼ tbsp coriander
INSTRUCTIONS
Marinate chicken in lemon juice and basil for one hour.
While chicken marinates, clean and halve the potatoes. Boil the potatoes in a large pot of water for 20 minutes.
Turn oven to 425F and line a large baking sheet with parchment paper.
Once potatoes are boiled, drain the potatoes. Roll the potatoes in 2 tbsp butter and garlic powder.
Place the potatoes on the parchment paper. Put in the oven for 20 minutes.
While potatoes cook, clean, and cut the peppers, carrots, green beans, and broccolini. Add olive oil, coriander and oregano to the vegetables and combine thoroughly.
Once chicken has marinated and the potatoes have been in the oven for 20 minutes. Flip the potatoes and add the chicken to the pan. Put in oven for 15 minutes.
After 15 minutes, flip the chicken and potatoes. Add the vegetables to the pan. Cook for 15 minutes.
Once the chicken is thoroughly cooked and the vegetables are the desired texture, top with parmesan.
Serve!
