Tag: chicken

Sheet Pan Chicken Breasts with Carrots and Potatoes by Gordon Ramsay


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.
Easy Roasted Chicken Breasts with Carrots and Potatoes from 101 Cooking For Two


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Introduction and My Rating

So in my never-ending quest not to work very hard, my mind sometimes works overtime. Do you know that the roasting time for skinless boneless chicken breasts is about the same as chunks of potatoes and carrots? Add some Parmesan, bread crumbs, spicing, and you’re there.

My Rating

My rating system of a 4 out of 5 so very nice.


A nice solid 4. Great for a weeknight change of pace.

📋Ingredients

The Chicken

I’m suggesting skinless boneless chicken breasts. Since mostly they weigh more than one serving, just cut them before in half before cooking.

You can use thighs, also if you wish. The skin on should be ok.

Vegetables

Root vegetables are suggested since mostly the cooking time will be about the same as the chicken.

Potatoes should be about 1-inch size. So use the potatoes you want, I suggest something like red potatoes or Yukon since the skin is thin. Russets will work, but I would peel them due to the thick skin.

Carrots need to be smaller also since large whole carrots will take longer to cook. You can use the “baby carrots” if you want, but they have less taste.

✔️Tips

13X18 size sheet pans work great for the full recipe. Use the smaller size  9X13 for a half recipe.

An easy recipe to cut in half.

Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

You can use an Italian seasoning mix in place of the suggested spices.

📖Sheet Pan Recipes

One Pan Roasted Pork Tenderloin with Potatoes and Carrots

Easy Sheet Pan Chicken Fajitas

Sheet Pan Apple Pork Chops

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🔪Instructions

raw chicken with veggies and spices

Preheat oven to 375° convection or 400° regular oven.

Trimmed chicken on red board

Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

cut up potatoes and carrots

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.

mixing raw chicken with veggies and spices

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.

coating the chicken and veggies with cheese

Prep 13X18 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.

spraying the chicken and veggies with PAM

Give it a light spray of PAM to keep it moist.

roasted chicken on tray

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.

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📖 Recipe

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.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 2 skinless boneless chicken breasts
  • 6 red potatoessmall
  • 4 carrotsmedium
  • 1 tablespoon olive oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon coarse salt
  • 1/3 cup Italian bread crumbs
  • 1/3 cup Parmesan cheesefresh preferred grated

Instructions

  • 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.

Recipe Notes

Pro Tips

  1. An easy recipe to cut in half.
  2. 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.
  3. 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.
  4. The carrots can be baby carrots, but cut up whole carrots will have more flavor.
  5. You can use an Italian seasoning mix in place of the suggested spices.
  6. Cook until chicken breasts are 165° and 180° if using thighs. Potatoes and carrots should also be brown and tender.
  7. Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

Course Main Course

Cuisine American

Keyword Baked Chicken Breasts, Sheet Pan Chicken Breasts

 

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Nutrition

Nutrition Facts

Sheet Pan Chicken Breasts with Carrots and Potatoes

Amount Per Serving

Calories 253 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 77mg26%

Sodium 865mg36%

Potassium 211mg6%

Carbohydrates 18g6%

Fiber 3g12%

Sugar 4g4%

Protein 30g60%

Vitamin A 10300IU206%

Vitamin C 6.6mg8%

Calcium 130mg13%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Also, this was in the middle of months of remodeling, and those images and discussion removed.

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Honey Mustard Roast Chicken – Rocking with Spatchcocking by Gordon Ramsay

Honey Mustard Roast Chicken – Rocking with Spatchcocking


I’d like to think this video would be worthwhile watching just for the simple and delicious honey mustard marinade/glaze recipe alone, but you’re also going to see one of the easiest, and most effective poultry butchering techniques of all time, spatchcocking. Above and beyond the fact it’s super fun to say, spatchcocking allows… to read the rest of Chef John’s article about this Honey Mustard Roast Chicken recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for this Honey Mustard Roast Chicken!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free) by Gordon Ramsay

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free)


Crispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelish

Crispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! 

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free) 1

Sheet pan chicken thighs with roast vegetables are one of my go-to weeknight dinners. Sheet pan meals are super hands-off, which means they don’t take much energy to throw together after a long day. Plus it’s so easy to play around with different combinations of vegetables and seasonings to create an infinite number of flavors!

These Mediterranian chicken thighs are loosely based on my crispy chicken thigh recipe, but swapping out wintery root vegetables in favor of squash and bell peppers turns it into a completely new meal. This low carb chicken recipe has so much flavor – I know you’re going to love it as much as I do!

A selection of vegetables for ratatouille, including eggplant, zucchini, red onion, tomatoes, and bell peppers

Prepping the Vegetables

The key to any good sheet pan meal is to start with the vegetables. For this recipe, I used a base of eggplant, zucchini, bell peppers, red onion and grape tomatoes. It was inspired in part by ratatouille and in part by what I happened to have in my fridge. 

You can definitely play with the vegetables here. Use all eggplant or all zucchini if you prefer. Or use a yellow onion instead of a red one if that’s what you have on hand. This definitely isn’t the kind of recipe that you need to follow to a tee. 

One the veggies are sliced, mix them with a little olive oil and season them with salt and pepper. I went easy on the salt since I knew I’d be adding olives and feta later, but a little bit added at this stage helps maximize their flavor. 

Don’t skimp on the vegetables. Lots of veggies on the baking sheet mean you don’t need to make any other side dishes to go with this chicken thigh sheet pan dinner. 

Crispy Chicken Thighs

Once the vegetables are all in place, add your chicken thighs right on top. The juices will run down into the vegetables as the thighs cook, making them even more delicious. 

For the best crispy skin, pat the chicken dry with paper towels. Flavorwise, I keep the chicken itself pretty simple: all you really need is some salt and pepper. 

I also added some fresh oregano over everything to really highlight that Greek flavor-profile that I was shooting for. 

Now it’s ready to put your chicken thigh dinner into the oven! Putting the chicken in the upper third of your oven will help it crisp up even more since it will be closer to the heating element. 

vegetables and chicken thighs on a sheet pan, ready to go into the oven

It will take about a half-hour to cook the chicken through. I like to use a meat thermometer to pull them out at the perfect time – that way you now they’re cooked through but they won’t overcook and dry out. This is the thermometer I have (affiliate link). It’s affordable and works really well. It even has a magnet on the back so you can keep it right on the side of the fridge. 

If the skin isn’t quite browned to your liking, you can broil it for 3-4 minutes to really crisp it up. 

Once the chicken is cooked through, pull it out of the oven and stir in the olive and feta. I love the bright, tangy flavor that these final ingredients add to these sheet pan chicken thighs. They lift the flavors up and make everything seem so much lighter and brighter.

Sheet Pan Mediterranean chicken thigh recipe

FAQs

Can I use boneless chicken breasts instead of thighs?

Chicken breasts or boneless skinless chicken thighs definitely work for this recipe if you prefer them. You just won’t get that delicious crispy roast chicken skin! Boneless chicken will cook a little faster, so start checking it after 20 minutes. 

Can I make this recipe dairy free? 

Yup. If you leave out the feta this is still super delicious. I definitely recommend a squeeze of lemon juice if you go this route. 

Is this recipe good for meal prep?

Absolutely! It’s so perfect for meal prep and it makes a great lunch since it’s on the lighter side. Chicken on the bone takes a while to heat up and can dry out in the microwave, so I suggest cutting the chicken into smaller pieces before you pack up your meals.

Mediterranean Chicken Thighs

Mediterranean Chicken Thighs

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

  • 1 eggplant, cut into 1-inch chunks
  • 1 zucchini, cut into 1-inch chunks
  • 1 red onion, thinly sliced
  • 2 red, yellow, or orange bell pepper, thinly sliced
  • 1 cup grape tomatoes, halved
  • 2 Tablespoons olive oil
  • 6 bone-in chicken thighs
  • 1 Tablespoon fresh thyme
  • ¼ cup kalamata olives
  • ¼ cup crumbled feta

Instructions

  1. Heat your oven to 400ºF. 
  2. Combine the eggplant, zucchini, onion, pepper, and tomatoes on a sheet pan. Drizzle with olive oil; stir to coat.
  3. Arrange the chicken thighs skin-side up on top of the vegetables. Season generously with salt and pepper. Scatter the thyme over everything. 
  4. Roast on the top rack of your oven for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp. 
  5. Remove from the oven and let rest for 5 minutes. Stir in the olives and feta.

Nutrition Information

Yield 6 Serving Size 1/6 recipe
Amount Per Serving Calories 402Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 172mgSodium 322mgCarbohydrates 14gNet Carbohydrates 10gFiber 4gSugar 6gProtein 33g



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