Name: Sheet-pan chicken, potatoes & carrots
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1½ lb total boneless, skinless chicken breasts; four 6-oz portions, about ¾ inch (2 cm) thick; 1 lb Yukon Gold potatoes, scrubbed and cut into ¾-inch (2-cm) pieces; ¾ lb carrots, scrubbed and cut into ½-inch (1-cm) thick pieces; 3 tbsp olive oil, divided; 1 tsp dried oregano, divided; 1 tsp garlic powder, divided; ¾ tsp fine salt, divided; ½ tsp ground black pepper, divided; 1 tbsp lemon juice, for finishing

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

1½ lb total boneless, skinless chicken breasts; four 6-oz portions, about ¾ inch (2 cm) thick
1 lb Yukon Gold potatoes, scrubbed and cut into ¾-inch (2-cm) pieces
¾ lb carrots, scrubbed and cut into ½-inch (1-cm) thick pieces
3 tbsp olive oil, divided
1 tsp dried oregano, divided
1 tsp garlic powder, divided
¾ tsp fine salt, divided
½ tsp ground black pepper, divided
1 tbsp lemon juice, for finishing

Equipment

18 × 13-inch (46 × 33 cm) rimmed sheet pan; a second if crowded
Instant-read food thermometer
Separate board for raw chicken

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Give the vegetables a head startHeat the oven to 425°F (220°C). Toss potatoes and carrots with 2 tbsp (30 mL) oil and half each of the oregano, garlic powder, salt and pepper. Spread on the rimmed pan in one layer and roast for 20 minutes. Use a second pan if crowded.
02Season the chickenOn a separate board, make the four chicken portions an even thickness of about ¾ inch (2 cm). Coat with the remaining 1 tbsp (15 mL) oil and the remaining seasonings. Wash hands and clean any surfaces and utensils that touched raw chicken before handling cooked food.
03Roast and checkTurn the vegetables and make room for the chicken in a single layer. Return to the oven for about 20–25 minutes, checking the thickest part of each piece with a food thermometer. Chicken must reach at least 165°F (74°C); timing and color alone do not establish doneness. Continue cooking any pieces below that temperature.
04Finish the vegetables, then serveTransfer fully cooked chicken to a clean plate. If the vegetables need more time, keep roasting until tender and ensure any food exposed to raw chicken juices reaches 165°F (74°C). Divide the chicken and vegetables among four plates, then drizzle the lemon juice over them.

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Sheet-pan chicken, potatoes & carrots

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.

For chicken, check temperature—not color