Sheet Pan Chicken and Potatoes (Meal Kit)

Sheet Pan Chicken and Potatoes

With Rosemary, Sun-Dried Tomatoes & Honey-Balsamic, and Roasted Carrots



441 kcal




Chicken breast


Balsamic Vinegar

Dijon Mustard

Mozzarella Cheese

Sun Dried Tomatoes

Shredded Parmesan Cheese


Olive Oil




Red Potatoes



1 Prepare Balsamic Drizzle

In a small bowl, combine honey, balsamic vinegar, and Dijon mustard, whisking until smooth. Set aside.

2 Prepare Toppings

In a second small bowl, combine mozzarella cheese, sun dried tomatoes, parmesan cheese, and garlic, stirring to combine. Set aside.

3 Cut Carrots

Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Add to large bowl

4 Prepare Chicken & Potatoes

Cut potatoes into 1-inch pieces. Add to the large bowl with the carrots, combine potatoes, carrots, olive oil, rosemary, salt, pepper, stirring to ensure that potatoes and carrots are evenly coated, and seasonings are evenly distributed. Using a slotted spoon, transfer potatoes to a large sheet pan, spreading them out so they are in a single layer.

5 Prepare Chicken

Pound chicken breast to ½ thickness. Brush chicken with any reserved olive oil and spices from the potato bowl, or simply rub chicken breasts around the bowl to collect a thin coat of the residual oil and spices. Set chicken aside.

6 Bake

Bake potatoes and carrots for 10-12 minutes. Stir potatoes and carrots then push them toward the edge of the sheet pan, to make space in the center of the pan to add chicken. Lay chicken breasts flat on the sheet pan and continue baking for 10 minutes more, until chicken is very nearly done

7 Continue cooking vegetables

Stir potatoes and carrots and add reserved cheese and sun-dried tomato topping to the chicken, piling some of the topping on top of each chicken breast. Continue baking for about 5-10 minutes more, until chicken is cooked through (160 degrees) and cheese topping is hot and melty.

8 Serve

Remove chicken, potatoes, and carrots form oven and serve, drizzle with the reserved balsamic drizzle.