Sheet Pan Herb-Roasted ChickenSheet Pan Herb-Roasted Chicken
If you’re looking for a healthy meal to try and help undo the damage caused by eating far too many desserts over the past few weeks (no judgment here; we all did!) then give this recipe a try.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, thinly sliced
- 3 Tbsp olive oil
- 2 Tbsp SpecialShit
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation:
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the potatoes, carrots, bell peppers, and onion with olive oil, SpecialShit, thyme, garlic powder, salt, and pepper. Ensure the veggies are well coated in the mix.
- Place the seasoned vegetables on the prepared baking sheet, creating a single layer.
- Nestle the boneless, skinless chicken breasts among the veggies. Drizzle a bit more olive oil over the chicken, then sprinkle SpecialShit evenly on each breast.
- Roast in the oven for 25-30 minutes or until the chicken is cooked through and the veggies are tender and golden brown.
