Chicken
Sheet-Pan Herb Roasted Chicken
with roasted fall veggies.
Prep Time: 15 minutes
Cook: 40 minutes
What youβll need
- 2 Chicken Breasts, boneless, skin on
- 2 tbsp. Coco Essential Herb Seasoning
- 6 Baby Sweet Potatoes
- 1 lb. of Brussels Sprouts
- 1 Bulb of Fennel
- 3 Shallots
- Olive Oil
- Salt and Pepper
- Preheat your oven to 400 degrees.
- Prepare your veggies. Wash and dry produce well. Slice baby sweet potatoes lengthwise. Cut the fennel bulb into 6 wedges. Slice brussels sprouts in half. Cut shallots into quarters.
- Season your veggies. Place prepared vegetables in a bowl and toss with 2-3 tablespoons of oil, and season with kosher salt and pepper. Sprinkle 1 tbsp of the Coco Essential Herbs Spice Blend and toss to coat.
- Spice your chicken. Rub chicken with the other tablespoon of Coco Essential Herbs Spice Blend and 1 tbsp of olive oil. Make sure to rub well, under the skin.
- Assemble your sheet tray. Place chicken in the center, skin side up. Spread seasoned vegetables around, ensuring that everything is spread in an even layer.
- Roast for 35-40 minutes or until everything is golden brown. Serve and enjoy!