Sheet Pan Herb-Crusted Chicken (Printable)

Herb-coated chicken breasts roasted with a savory mix of caramelized root vegetables for a hearty meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Herb Crust

05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh thyme leaves, chopped
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons grated Parmesan cheese

→ Root Vegetables

11 - 3 medium carrots, peeled and cut into 1-inch pieces
12 - 2 parsnips, peeled and cut into 1-inch pieces
13 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
14 - 1 large red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - ¾ teaspoon salt
17 - ½ teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss carrots, parsnips, sweet potatoes, and red onion with 2 tablespoons olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
04 - In a small bowl, combine parsley, thyme, rosemary, garlic, lemon zest, and Parmesan. Press herb mixture onto the tops of the chicken breasts.
05 - Nestle the herb-crusted chicken breasts among the vegetables on the sheet pan.
06 - Roast for 30-35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Let rest for 3-5 minutes before serving. Garnish with extra fresh herbs if desired.

# Expert Tips:

01 -
  • Everything cooks together, so your oven does the heavy lifting while you actually have time to breathe.
  • The herbs go crispy and almost nutty while the chicken stays juicy, and nobody has to choose between protein and vegetables.
  • It's gluten-free as written, but honestly it tastes too good for anyone to notice or care what diet box it fits.
02 -
  • Don't crowd your pan or your vegetables will steam instead of caramelize, which means you lose that golden, almost-crispy edge that makes this dish sing.
  • Chicken breast thickness varies wildly, so pound them gently to even thickness before seasoning, or check the thickest part with a meat thermometer instead of guessing based on time alone.
03 -
  • If you want a breadcrumb crunch on your herb crust, pulse a handful of gluten-free breadcrumbs into your herb mixture before pressing it onto the chicken, and add an extra drizzle of olive oil to help them toast golden.
  • Arrange vegetables around the chicken edges rather than directly under it, so they catch direct heat and caramelize instead of steaming against the chicken's moisture.
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