Description
Quick, easy, and filling chicken dinner done on just one sheet pan in less than an hour! Complete with a side of veggies and a delicious tomato bruschetta topping. Great for week nights and families!
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil + 2 tablespoons
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 1 lb baby potatoes, halved
- 1/2 lb carrots, halved lengthwise
- 1/2 lb parsnips, halved lengthwise
- 3 cups cherry tomatoes, halved
- 2 tablespoons fresh basil, roughly chopped
- Optional: 1 tablespoon parmesan, shaved and roughly chopped
- Fresh parsley, roughly chopped for garnish
Instructions
- Preheat oven to 400˚F. Grease or line a sheet pan with parchment paper.
- In a small bowl, whisk together the 1/4 cup of olive oil, balsamic vinegar, garlic cloves, and basil. Mix in cherry tomatoes until coated. Set aside.
- Season chicken breasts evenly with half of the salt, half of the pepper, and the dried basil, oregano, and thyme. Place in a single layer one on one side of the sheet pan.
- Toss potatoes, carrots, and parsnips in remaining olive oil, salt, and pepper. Arrange in a single layer on the other side of the sheet pan.
- Bake in the oven 20-25 minutes until chicken is cooked through (reaches an internal temperature of 165˚F) and the veggies are browned and fork tender.
- Remove from heat. Top with tomatoes and drizzle with any remaining olive oil mixture. Garnish with parsley and any remaining basil. Add salt and pepper to taste. Sprinkle with parmesan cheese if using. Serve immediately.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
