Zesty Herb Sheet Pan Chicken with Carrots and Green Beans
I’ve never made sheet pan chicken before, and I’m not sure why not. The prep is super easy. Once it’s in the oven, all that’s left to do is clean up the mess in the kitchen.
I had purchased a Roaster Chicken when it was on sale for $0.97 per pound, and decided I was just going to break it down into breasts and quarters. I was a little weary at first. It had been a while since I pulled out the boning knife for such an occasion. However, for not being seasoned in the boning department, I did a pretty decent job (yes – I said boning department lol).
For this recipe, I used McCormick Grill Mates Zesty Herb Marinade Packets. I didn’t actually make a marinade with it. Basically, I treated it more like a dry rub. I only used one packet, but really should have had two for all of the veggies I had going into this sucker. Regardless, with a little extra S&P (salt and pepper), it still had a tasty flavor profile. Just wish it had a little more oomph to it.
The textures were AMAZING. I think I was always afraid that when making a dish like this, the veggies would be mushy and the chicken would be dry, but that wasn’t the case at all. The chicken was moist and tender, and the vegetables held their integrity, but weren’t too crunchy.
Will I make this again? Absolutely! I’m looking forward to trying out different flavor and veggie combos – and sharing them with you!
Zesty Herb Sheet Pan Chicken
Equipment
- a Sheet Pan – duh
Ingredients
- 1 – 6 to 7 lb. Roaster Chicken, broken down into breasts, quarters and wings
- 2 – 1.06 oz. Packets McCormick Zesty Herb Marinade
- Olive Oil – I have no idea how much, I used my sprayer and just coated everything
- S.P.O.G. (Salt, Pepper, Onion Powder, Garlic Powder) – to taste
- 1 ½ Cups Baby Carrots
- 2 Cups Green Beans
- 1 Medium White Onion, cut into 1 inch pieces
- 1 Clove Garlic, minced
- 1 ½ Cups Russet Potatoes, cut into 1 inch pieces
- 1 Cup Sweet Potato, cut into 1 inch pieces
Instructions
- Preheat oven to 425°F.
- Spray or lightly coat chicken and vegetables with olive oil.
- Season with Zesty Herb marinade packets and S.P.O.G.
- Toss veggies around, and make sure the chicken is evenly coated. You don't want to have chunks of seasoning burnt onto the chicken. It just doesn't make for good food.
- Throw everything on a sheet pan (line with foil or parchment for easy clean up) into an even layer. Single layer is even better, if possible. Be sure to keep the chicken pieces uncovered and skin side up to crisp up the skin, and make it just a little extra yummy. If they get covered with the veggie, they stay pail and never get to that level of golden brown goodness.
- Slap that baby in the oven for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F. (that's the temp you need to get to so to make sure you kill bacteria like Salmonella)
- Let it sit for 5 minutes before serving, so you don't burn your face off
