Easy Sheet-Pan Chicken Dinner finished meal

Fast Weeknight Dinner

One pan. Ten minutes of work. Dinner handled.

Pasture-raised chicken, this cycle’s cooking vegetables, fresh herbs and garlic-basil butter come together with almost no cleanup.

10 minPrep
45–55 minTotal
Family dinnerServes

What goes in your cart

The groceries for this meal

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Chef’s Herb Bundle Living Roots Farm
Fresh herbs Chef’s Herb Bundle

A rotating selection of herbs at their peak.

$21.00IncludedUnavailable

Cook this meal

Garlic-Herb Sheet-Pan Chicken

Included groceries: Chicken thighs, this cycle’s cooking vegetables, Chef’s Herb Bundle and garlic-basil butter.

From your pantry

Olive oil, salt and black pepper.

  1. Heat the oven to 425°F. Cut the sturdy cooking vegetables into similar-size pieces; keep any fruit or delicate vegetables aside for another meal.
  2. Toss the roastable vegetables with olive oil, salt and pepper on a rimmed sheet pan. Roast for 10 minutes.
  3. Pat the chicken dry, season it, and place it among the vegetables. Roast until the thickest piece reaches 165°F, about 25 to 35 minutes more.
  4. Dot the hot chicken and vegetables with garlic-basil butter and finish with chopped fresh herbs.
  5. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F.
Store and reheat

Refrigerate cooked chicken and vegetables within 2 hours. Use within 3 to 4 days and reheat to 165°F.