Sheet Pan Chicken Breasts

If you’re looking for a quick and easy meal, Sheet Pan Chicken Breast is a great choice! It takes minimal prep, and it’s cooked in one pan with plenty of seasoning, so it’s flavorful and delicious.

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 577kcal

Author: Karin and Ken

Ingredients

1 ½ pounds potatoes halved, small
1 zucchini sliced and halved
6 shallots halved and quartered
1 Red bell pepper chopped
6 garlic cloves minced
2 pounds chicken breasts
4 tablespoons avocado oil
1 lemon juiced
2 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon coarse kosher salt
½ teaspoon black pepper
2 tablespoons fresh parsley

Instructions

Preheat the oven to 425° F.
Cut the vegetables and mince the garlic.
Place the vegetables and chicken breasts on a 13x18 sheet pan.
Drizzle the avocado oil over everything in the sheet pan.
Squeeze the lemon juice over everything in the sheet pan.
Sprinkle the dried seasonings over the chicken and vegetables.
With clean hands, rub the seasonings over both sides of the chicken and vegetables,
Place the sheet pan in the oven for 30 minutes.
Toss the vegetables.
Cook for an additional 10 to 15 minutes or until the chicken has an internal temperature of 165° F.
Transfer the chicken to a plate and broil the vegetables on high (500° F) for up to 5 minutes, checking every 1 minute to achieve a nice golden color on the potatoes. Keep an eye on the peppers to make sure they do not burn.
Sprinkle fresh parsley over the chicken and drizzle a bit of avocado oil on it, then enjoy.

Notes

Allow the chicken breasts to rest before slicing to ensure they remain juicy. About 10 minutes or so should be plenty of time after you take them out of the oven.
Cut the baby potatoes into even pieces to ensure that they all cook at the same rate. Slightly larger pieces may still be hard while the smaller ones are fully cooked.
Evenly thick chicken breasts will cook similarly, preventing one from drying out. It’s also important to keep the oven high at 425F and not lower the temperature. Lower temps mean slower cooking and a higher chance of losing more moisture.

Nutrition