This Sheet Pan Dijon Chicken & Rosemary Potatoes is a way to save time and dishes in a delicious way. It’s the perfect weeknight meal.

It’s safe to say that the majority of people are interested in meals that take little effort to make. Unfortunately, these convenient meals tend to be less nutritious for us and leave us hungry for more soon after. Sheet pans meals not only require less work to put together, they also allow for great sources of protein, carbohydrates and fibrous vegetables to be mixed and cooked together.

sheet-pan-dijon-chicken-rosemary-potatoes

The trick with sheet pan meals is to match up ingredients with similar baking time. Pairing a tough cut of meat with a soft vegetable like zucchini or mushrooms will likely lead to undercooked meat or burnt veggies. Whereas pairing ingredients of similar textures keeps the food consistent from beginning to end.

Another tip is to ensure the potatoes and vegetables are chopped into similar sizes for even baking. By keeping the chicken as the whole breast, the flavour and juices are locked in for optimal enjoyment!

sheet-pan-dijon-chicken-rosemary-potatoes

Nutrition Facts

Did you know these cool facts about the vegetables in this Sheet Pan Dijon Chicken & Rosemary Potatoes dish?

1 cup of cooked broccoli provides: 5 grams of fiber, 100% of your recommended vitamin A and C intake as well as over 200% of your daily vitamin K recommendations.

1 cup of cooked red peppers contains: a source of vitamin B6 (used to make amino acids and utilize glucose for energy), 100% of your recommended vitamin A intake and 200% of your daily vitamin C recommendations.

As you can see, you will be getting plenty of beneficial nutrients with this dish! I hope whenever you make this meal it helps you save time and stress. Enjoy!

sheet-pan-dijon-chicken-rosemary-potatoes

Sheet-Pan-Dijon-Chicken-and-Rosemary-Potatoes
5 from 1 review

Sheet Pan Dijon Chicken & Rosemary Potatoes

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Ashlen Leonard
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Rosemary Potatoes

  • 2 cups sweet potato or yellow potato, cut into 1" pieces
  • 1 tbsp olive oil
  • 1 tsp rosemary, dried
  • 1/2 tsp each of salt and pepper

Vegetables

  • 2 cups broccoli, chopped
  • 1 bell pepper, chopped into 2" pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Pinch each of salt and pepper

Chicken

  • 1 lb chicken breast
  • 1 tbsp dijon mustard
  • 2 tsp soy sauce
  • 2 tsp fresh garlic, crushed
  • 2 tsp maple syrup
  • 1 tsp rosemary, dried
  • Pinch black pepper

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with tin foil or a silicone baking mat.
  • In a medium bowl, mix the potatoes, olive oil, rosemary, salt and pepper together. Place the coated potatoes on the baking sheet and bake for 10 minutes.
  • While the potatoes cook, prepare the chicken marinade. In a small bowl, mix together the dijon mustard, soy sauce, garlic, maple syrup, rosemary and pepper. Set this aside.
  • In the bowl you used for the potatoes, add the chopped broccoli and bell pepper and season with the olive oil, garlic powder, salt and pepper. Mix together.
  • Once the potatoes have cooked for 10 minutes, remove the baking tray from the oven and push the potatoes to one side to make room for the remaining ingredients. Add the raw chicken breasts and uncooked vegetables to the tray and drizzle the marinade over the chicken. Bake for another 20 minutes or until the chicken is cooked through.
  • For extra tastiness, pair with a dollop of tzatziki. Enjoy!